A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Brick Oven Pizza

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


The overnight starter gives this pizza an unbeatable chewy/crispy crust.

At a glance

two 9" pizzas


Choose your measure:

Poolish (Starter)



  • tomato sauce, meats and/or vegetables, and cheeses of your choice


  1. To make the poolish: In a mixing bowl or the pan of your bread machine, stir together the flour, water and yeast. Set aside, covered, to rest overnight or all day.
  2. To make the dough: Add the flour and water to the poolish, mix well, and allow to rest for 20 minutes. Add the remaining dough ingredients, mixing and kneading to form a smooth dough.
  3. Allow the dough to rise, covered, for 45 minutes; gently fold the edges to the middle, turn it over, and let it rise an additional 45 minutes.
  4. Divide the dough in half. 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.
  5. After about 30 minutes, use a giant spatula or pizza peel to transfer the pizza to your hot oven stone; or place it on a pan on the lowest rack of your oven.
  6. Bake for 4 minutes, then remove from the oven, and top with your favorite toppings. Return the pizzas to the lowest rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.