Brick-Oven Pizza (Brooklyn Style) Good Recipes

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Brick-Oven Pizza (Brooklyn Style)

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

Ingredients :

1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt introduced canned beaten tomatoes
1/4 teaspoon freshly floor black pepper
half of teaspoon dried oregano
three tablespoons more-virgin olive oil
6 leaves sparkling basil, torn

Instructions :

Prep : 25M	Cook : 16M	Ready in : 16H31M

Sprinkle yeast over warm water in a huge bowl. Let stand for 5 minutes to evidence. Stir in salt and bloodless water, then stir within the flour about 1 cup at a time. When the dough is together enough to eliminate from the bowl, knead on a floured surface till smooth, approximately 10 mins. Divide into two portions, and form every one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed field for at least sixteen hours. Be positive to apply a big sufficient field to permit the dough to rise. Remove the dough from the fridge one hour previous to using.
Preheat the oven, with a pizza stone on the bottom rack, to 550 tiers F. Lightly dirt a pizza peel with flour.
Using one ball of dough at a time, lightly dirt the dough with flour, and stretch steadily until it is about 14 inches in diameter, or approximately as large around as the pizza stone. Place at the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal quantity of black pepper over it. Sprinkle with dried oregano. Randomly set up beaten tomatoes, leaving a few empty regions. Drizzle olive oil over the pinnacle.
With a quick backward and forward jerk, make sure the dough will release from the peel easily. Place the end of the peel in the back of the preheated pizza stone, and remove peel in order that the pizza is left on the stone.
Bake for 4 to six minutes within the preheated oven, or until the crust starts offevolved to brown. Remove from the oven by way of sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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