Fire Brick Oven Pizza Dough Recipe

Turn dough out onto a lightly floured surface and knead 4 or 5 times.

Fire brick oven pizza dough recipe.

That adequately serves a party of 10 14 people. Let stand for 5 minutes to proof. With these things in mind chef leo spizzirri master instruttore pfc and co founder of the north american pizza and culinary academy developed this recipe for a. Roll out the dough to make one extra large pizza or individual size pizzas.

This makes 4 or 5 dough balls each making a 14 16 pizza. This is a recipe sent to us from woodstone the makers of our pizza oven. The original recipe sent to us called for 50 of unbleached flour. Sometimes you just need a bit of dough for a small group and you don t want to drag out a big mixer for the effort.

If you can use filtered or bottled water. Shape each half into a 9 round place on a piece of parchment cut to fit cover and let rest while you heat your oven to 500 f. Brush with 1 tablespoon oil and prick with a fork. Bake until dough is crisp and browned and cheese is golden and bubbling in spots.

Stir in salt and cold water then stir in the flour about 1 cup at a time. Divide the dough in half. Place the pizza in the oven on the metal tray. Roll each ball into a 14 inch circle on a lightly floured surface.

Sprinkle yeast over warm water in a large bowl. Baking should last anywhere from a minute and a half to two minutes. Place the pizza back in the oven this time directly on the pizza. Brick oven pizza preparation.

This is about as simple a recipe you can find for pizza dough. Place one 14 inch circle onto a lightly floured pizza peel. Check out our oven management section for tips on how to fire your oven and control its heat and our pizza stone section for tips on using a stone insert. Preheat the oven to 500f with the pizza stone in the oven on the lowest possible rack remove other unused racks prior to preheating.

Divide dough in half and shape into balls. Slide pizza into your brick oven on the side away from the fire. Add toppings to pizza dough. Insert the pizza into the oven with the help of a pizza paddle or a floured back side of a cookie sheet.

It only takes about 15 minutes to make the dough and another 15 minutes to form but you should give it up to a day to rise and rest. We called them asnd said that often for a smaller party we only use 20. Using a pizza peel after 30 seconds continuously rotate the pizza to get an even bake. I make this dough once a week for friday pizza night in our household.

Or place it on a pan on the lowest rack of your oven. There can also be something soothing about getting your hands into a ball of dough and working it to perfection. Also once the dough is finally formed and ready for the fridge it freezes very well. After about 30 minutes use a giant spatula or pizza peel to transfer the pizza to your hot oven stone.

Close the pizza oven door but keep checking the pizza.