Brick Oven Pizza!


Who doesn’t love pizza? I mean common it is so delicious. No one can resist good pizza. This pizza is special because is low on calories and at the same time it is extremely delicious. It is Brick Oven pizza! It’s famous in the USA but it is also mine absolute favorite. When I make pizza I usually make this one and I can’t stop. I recommended it to everyone. Try it out! Yum!

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Ingredients:

  • 1 teaspoon dry yeast
  • ¼ cup of warm water
  • 1 cup cold water
  • 1 teaspoon salt
  • 3 cups bread flour
  • 6 ounces mozzarella cheese
  • ½ crushed tomatoes, canned, neutral with no salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 3 tablespoons extra virgin oil
  • 6 leaves of fresh basil

Instructions:

Use a large bowl to put a warm water and after that sprinkle yeast all over it. Let stand for 5 minutes to proof. Take the salt and pour it in cold water. Stir the salt adding the flour one cup at a time.  When the dough Is ready remove it from the bowl and knead on a floured surface for 10 minutes until it becomes smooth. Divide the dough in two pieces and form them into two balls. Coat the dough balls with virgin olive oil and refrigerate in a container for at least 16 hours. Make sure you use a big container to allow the dough to rise. After refrigerating it for 16 hours remove the dough. Remove the dough one hour prior using. Now, preheat the oven to 550 degrees F. Lightly dust a pizza peel with flour. Using one ball of dough at a time, lightly dust the dough with the flour and stretch until is about 14 inches in diameter. Place on the floured peel. Place the slices of mozzarella over the crust and grind black pepper over it. Sprinkle dried oregano all over the slices. Get tomatoes and place them randomly on the slices leaving some empty areas. Drizzle olive oil all 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.


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