Brick Oven Style Pizza

I have gotten way into my pizza making in recent months. It started when we moved homes and had some tiles left from renovating the kitchen. They are not glossy ceramic tiles, but ones that are very natural looking. I got to thinking they would make a great baking stone (I've never been able to justify bringing one from the States because they are heavy and I'm afraid it would crack anyway!). So with that I began thinking more about pizza crusts that would do well being baked on a stone. I found several for brick oven style pizzas that I liked but they all said make them then refrigerate the dough for 1-3 days. I just don't plan that far ahead! So, the one I'm going to share with you is the one I found that didn't say do that!! We really like it. I will say that this type of pizza requires a little more effort and my oven and tile are only big enough for making about one 10-inch pizza at a time. So its a family meal, not one that is super easy with a large group. Though we have had people over plenty of times with it. I just try to do the kids' pizza first and it can be cooling while another one is cooking and we sit down to start eating while a 3rd one is in the oven, etc. I have to make each one right before I'm ready to bake it, so its a little more hands on. But its so worth it!! We especially love this crust for the BBQ Chicken Pizza recipe I've already shared with you! Hope you like it!

Brick Oven Style Pizza Crust
1 1/2 cups warm water
1 Tbs yeast
3 1/2 cups flour (plus additional for kneading)
2 Tbs olive oil
2 tsp salt
1 tsp sugar

Place warm water in a large bowl and sprinkle yeast over top. Allow to sit a few minutes to dissolve. Stir. Add olive oil, flour, salt and sugar, mixing well. Knead 8-10 minutes or so, adding flour, until you reach a smooth, elastic consistency.

Cover with plastic wrap or a damp towel over top and allow to rise in a warm place until doubled. This will take 1 to 1 1/2 hours. I usually get in the kitchen about 4pm to mix the dough and start it rising if we plan to eat around 6pm.

Place pizza stone or upside-down cookie sheet in oven and preheat on 450F for at least 30 minutes.

When dough is ready, punch down and divide into 2-3 balls, depending on size of your oven and baking surface. Allow to rest for 5-10 minutes. In the meantime, prepare any toppings you are using. Less is more on these crusts--don't overload them with a ton on the top.

Working with one ball of dough at a time, flatten with your hands on a floured work surface. Starting at the center and working outwards, use your fingers to evenly press dough into a 1/2 inch thick round piece.

Turn and stretch until you can not get it to go further (or until you've maxed out your oven or stone size!). Let rest a minute if needed and then continue to press and stretch until it reaches your desired diameter and thickness. Press finger tips into dough a bit to indent all over top--this helps keep it from having big air pockets. Move the dough onto a pizza peel (the wood things they use at pizza restaurants) or an edgeless cookie sheet or cutting board that has been sprinkled with corn meal. The corn meal is important! It will keep the dough from sticking and allow it to slide onto your baking stone or sheet without much hassle.

Working quickly (so dough doesn't stick), brush a small amount of olive oil over the dough. This will keep your sauce from making the dough soggy as it bakes. Then add sauce and toppings (Don't laugh that I have to work on top of my sink!! I'm sure most of you have as little counter space as I do if you are overseas!).

Slide pizza as quickly as you can from your peel (or cookie sheet or cutting board) onto the preheated stone or upside-down cookie sheet. Before I got a pizza peel I used an edgeless cookie sheet-- with either the pizza might loose a little shape as you slide it in, but that's okay! The peel makes it so much easier!! (A great less than $10 purchase last time I was in the States! It weighs nothing and easily packed in the top of a bag!). Bake pizza until crust is browned and cheese is golden--about 10-15 minutes. Take out first pizza and then prep 2nd and throw it in, etc. I usually keep my first ones warm on the top of my oven. Your first pizza will have the crispiest crust since the surface will be hottest for it.

Slice and serve when ready!! This pizza has Italian sausage, pepperoni, and bell peppers. So good!