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Brick Oven Pizza

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

Author:

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

At a glance

Prep
Bake
Total
Yield
two 9" pizzas

Ingredients

Choose your measure:

Poolish (Starter)

Dough

Toppings

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

Instructions

  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.