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Brick-Oven Pizza (Brooklyn Style)

Rated as 4.81 out of 5 Stars
25

"This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Best accompanied by ice-cold pilsner-style lager beer."
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Ingredients

16 h 31 m servings 145
Original recipe yields 16 servings (2 pizzas)

Directions

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  1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
  2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
  3. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
  4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
  5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Nutrition Facts


Per Serving: 145 calories; 4.7 19.4 5.8 7 213 Full nutrition

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Reviews

Read all reviews 138
  1. 187 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

No stone or flip? try this: Bake empty crust on cookie sheet at 350 degrees for 5 minutes. Remove, heat oven to 450 degrees. Add toppings to pizza. Cook directly on rack for 7 more minutes or u...

Most helpful critical review

I thought it was odd that it said to refridgerate and nothing about setting it out to rise...

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No stone or flip? try this: Bake empty crust on cookie sheet at 350 degrees for 5 minutes. Remove, heat oven to 450 degrees. Add toppings to pizza. Cook directly on rack for 7 more minutes or u...

I first made this about 3 years go, and it's still in my regular rotation. This is the perfect pizza crust! The dough freezes beautifully. I use crushed tomatoes usually. This is a phoenomen...

This recipe works GREAT!! And, actually, there IS a reason for the long, 16 hour chilled rise... it allows the dough to "ferment" which REALLY adds to the flavor. DON'T wimp out and use the do...

Very good recipe. Overnight proof is required as this recipe does not use sugar to active the yeast. DO NOT skip this step; no matter what others say. I, like most, made certain changes to the ...

I can delete all the other pizza recipes I have saved because this is my new go to! This is the real deal. The crust came out as perfectly as I could have hoped since no home oven is going to ...

I love how simple this recipe is!! I used 1 cup all-purpose flour and 2 cups whole wheat flour. My boyfriend has always said he likes whole wheat, but whole wheat pizza is awful. He LOVED thi...

Had a pizza stone for so long, and didn't realize pizza can taste so good. Just like or better than my local pizza place that makes brick oven pizza. Bakes quick too!

This is an easy to make pizza. Excellent crust. The fresh basil adds a unique flavor even when you top it with traditional salty toppings.

Used only the pizza crust recipe and it was excellent. My husband said it was the best. The crust had a perfect texture. It was better than the pizza from the local pizzeria. We both said we...