Fire Brick Oven Pizza Dough Recipe

Also once the dough is finally formed and ready for the fridge it freezes very well.

Fire brick oven pizza dough recipe.

Slide pizza into your brick oven on the side away from the fire. Roll each ball into a 14 inch circle on a lightly floured surface. Using a pizza peel after 30 seconds continuously rotate the pizza to get an even bake. Place the pizza back in the oven this time directly on the pizza.

Close the pizza oven door but keep checking the pizza. Let stand for 5 minutes to proof. 1 1 2 hours before you want to cook or however long your oven takes to get to pizza heat fire your oven. If you can use filtered or bottled water.

This makes 4 or 5 dough balls each making a 14 16 pizza. Place one 14 inch circle onto a lightly floured pizza peel. 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.

Or place it on a pan on the lowest rack of your oven. Add toppings to pizza dough. Turn dough out onto a lightly floured surface and knead 4 or 5 times. They sheepishly sent us a home recipe.

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

Bake until dough is crisp and browned and cheese is golden and bubbling in spots. 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. There can also be something soothing about getting your hands into a ball of dough and working it to perfection. 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.

Divide dough in half and shape into balls. This is a recipe sent to us from woodstone the makers of our pizza oven. Divide the dough in half. We called them asnd said that often for a smaller party we only use 20.

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. Preheat the oven to 500f with the pizza stone in the oven on the lowest possible rack remove other unused racks prior to preheating. The original recipe sent to us called for 50 of unbleached flour. Stir in salt and cold water then stir in the flour about 1 cup at a time.

Brush with 1 tablespoon oil and prick with a fork. 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. 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. That adequately serves a party of 10 14 people.

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