Brick-Oven Pizza (Brooklyn Style)


This simple brick-oven pizza recipe has been made famous by several well-known, Brooklyn wood-fire pizzerias. Best accompanied by ice-cold, pilsner-style lager beer.

Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
16 hrs 5 mins
Total Time:
16 hrs 45 mins
2 14-inch pizzas



  • ¼ cup warm water

  • 1 teaspoon active dry yeast

  • 1 cup cold water

  • 1 teaspoon salt

  • 3 cups bread flour

  • 1 tablespoon extra-virgin olive oil


  • 6 ounces low moisture mozzarella cheese, thinly sliced

  • ½ teaspoon dried oregano

  • ¼ teaspoon freshly ground black pepper

  • ½ cup no salt added canned crushed tomatoes

  • 2 tablespoons extra-virgin olive oil

  • 6 leaves fresh basil, torn


  1. Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated.

    Yeast and water combined in a bowl.

    Dotdash Meredith Food Studios

  2. Knead dough on a floured surface until smooth, about 10 minutes.

    Dough kneaded on a floured surface.

    Dotdash Meredith Food Studios

    Dough after being kneaded on a flour surface.

    Dotdash Meredith Food Studios

  3. Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise.

    Dough cut into two separate balls, placed in bowls and covered in olive oil.

    Dotdash Meredith Food Studios

  4. Make the pizzas: Remove dough from the refrigerator one hour prior to using.

  5. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour.

  6. Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel.

    Dough stretched out and placed on a floured peel.

    Dotdash Meredith Food Studios

  7. Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top.

    Toppings layered on the dough.

    Dotdash Meredith Food Studios

  8. With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone.

  9. Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes.

  10. Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve.

    Pizza after baking, topped with some basil leaves.

    Dotdash Meredith Food Studios

  11. Follow Steps 5 through 9 to make the second pizza.

    Close up on a sliced brick-oven pizza, Brooklyn style.

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

145 Calories
5g Fat
19g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 145
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 7mg 2%
Sodium 213mg 9%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 6g
Vitamin C 1mg 4%
Calcium 91mg 7%
Iron 1mg 7%
Potassium 56mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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