MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Brick-Oven Pizza (Brooklyn Style)
Categories: Breads, Cheese, Vegetables, Herbs
Yield: 2 pizzas
1 ts Active dry yeast
1/4 c Warm water
1 c Cold water
1 ts Salt
3 c Bread flour
6 oz Low moisture mozzarella
- cheese; thin sliced
1/2 c Crushed tomatoes; canned OK
1/4 ts Fresh ground black pepper
1/2 ts Dried oregano
3 tb Extra-virgin olive oil
6 Leaves fresh basil; torn
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.
Heat the oven, with a pizza stone on the lowest rack,
to 550°F/285°C.
Lightly dust a pizza peel with flour.
Using one ball of dough at a time, lightly dust the
dough with flour, and stretch gradually until it is
about 14" (36 cm) 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.
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.
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.
RECIPE FROM:
https://www.allrecipes.com
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