Fire Brick Oven Pizza Dough Recipe

The original recipe sent to us called for 50 of unbleached flour.

Fire brick oven pizza dough recipe.

Place the pizza in the oven on the metal tray. I make this dough once a week for friday pizza night in our household. Preheat the oven to 500f with the pizza stone in the oven on the lowest possible rack remove other unused racks prior to preheating. Stir in salt and cold water then stir in the flour about 1 cup at a time.

This is a recipe sent to us from woodstone the makers of our pizza oven. This makes 4 or 5 dough balls each making a 14 16 pizza. 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. 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.

Or place it on a pan on the lowest rack of your oven. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Brush with 1 tablespoon oil and prick with a fork. 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.

Slide pizza into your brick oven on the side away from the fire. After about 30 minutes use a giant spatula or pizza peel to transfer the pizza to your hot oven stone. Place the pizza back in the oven this time directly on the pizza. 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.

Close the pizza oven door but keep checking the pizza. Divide dough in half and shape into balls. Roll each ball into a 14 inch circle on a lightly floured surface. We called them asnd said that often for a smaller party we only use 20.

Let stand for 5 minutes to proof. Baking should last anywhere from a minute and a half to two minutes. There can also be something soothing about getting your hands into a ball of dough and working it to perfection. Sprinkle yeast over warm water in a large bowl.

They sheepishly sent us a home recipe. 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. Add toppings to pizza dough. Place one 14 inch circle onto a lightly floured pizza peel.

Also once the dough is finally formed and ready for the fridge it freezes very well. If you can use filtered or bottled water. Divide the dough in half. Roll out the dough to make one extra large pizza or individual size pizzas.

Insert the pizza into the oven with the help of a pizza paddle or a floured back side of a cookie sheet. Brick oven pizza preparation. 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. Using a pizza peel after 30 seconds continuously rotate the pizza to get an even bake.

That adequately serves a party of 10 14 people.