Fire Brick Oven Pizza Dough Recipe

I make this dough once a week for friday pizza night in our household.

Fire brick oven pizza dough recipe.

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. Place the pizza in the oven on the metal tray. 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.

Place one 14 inch circle onto a lightly floured pizza peel. 1 1 2 hours before you want to cook or however long your oven takes to get to pizza heat fire your oven. This is a recipe sent to us from woodstone the makers of our pizza oven. Roll out the dough to make one extra large pizza or individual size pizzas.

This is about as simple a recipe you can find for pizza dough. Bake until dough is crisp and browned and cheese is golden and bubbling in spots. Roll each ball into a 14 inch circle on a lightly floured surface. They sheepishly sent us a home recipe.

The original recipe sent to us called for 50 of unbleached flour. Once the toppings are melted and the base is a little firm slide the pizza paddle under the pizza base give the pizza a half turn so that the opposite side is facing the fire. Preheat the oven to 500f with the pizza stone in the oven on the lowest possible rack remove other unused racks prior to preheating. Brush with 1 tablespoon oil and prick with a fork.

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. Insert the pizza into the oven with the help of a pizza paddle or a floured back side of a cookie sheet. Add toppings to pizza dough. Sprinkle yeast over warm water in a large bowl.

Divide dough in half and shape into balls. If you can use filtered or bottled water. Close the pizza oven door but keep checking the pizza. 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. After about 30 minutes use a giant spatula or pizza peel to transfer the pizza to your hot oven stone. Brick oven pizza preparation. There can also be something soothing about getting your hands into a ball of dough and working it to perfection.

Or place it on a pan on the lowest rack of your oven. Also once the dough is finally formed and ready for the fridge it freezes very well. That adequately serves a party of 10 14 people. Turn dough out onto a lightly floured surface and knead 4 or 5 times.

We called them asnd said that often for a smaller party we only use 20. Stir in salt and cold water then stir in the flour about 1 cup at a time. This makes 4 or 5 dough balls each making a 14 16 pizza. Using a pizza peel after 30 seconds continuously rotate the pizza to get an even bake.

Slide pizza into your brick oven on the side away from the fire.