Brick Oven Pizza Dough Recipes

Steps:

• Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
• Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
• Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
• With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Steps:

• Sprinkle yeast over the 1/4 cup of warm water (110-115 degrees F). While the yeast rests for 5 minutes, put the flour and salt in a large bowl.
• Mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined. Empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic.
• Divide dough into two and put in two oiled bowls. (I use cooking spray.).
• Let rise for 90 minutes. I place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise. (Don't cook it!).
• Once risen, take each dough ball, fold it over itself a couple times and reform into a ball. You should feel and hear air bubbles popping as you form it. Put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed. It's best if it sits for up to a day, but a few hours will do. If in a pinch, you could use it right away.
• Remove dough from fridge and let it come to room temperature. Preheat oven to 550 degrees F. Let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature.
• Form the dough on a lightly floured surface and transfer to a lightly floured wooden peel. Give quick shakes to the peel to make sure the dough doesn't stick. Add toppings (sauce, cheese, whatever, try to go lightly) and cook on the stone for 6 minutes. Let stand 5 minutes before cutting.

Steps:

• Combine the water and salt in a large bowl and stir to dissolve the salt. Add the yeast and stir until dissolved. Add the flour and use your hands to stir and knead gently until the dough just comes together and all the flour is incorporated, about 2 minutes. Cover and let rest for 20 minutes.
• Lightly dust a clean work surface with flour and turn the dough out onto it. Knead the dough until a smooth ball forms, about 2 minutes. Transfer the dough to a lightly oiled dough box or a bowl and cover with a tightly fitting lid or cover tightly with plastic wrap. Let rise until slightly puffy, about 1 hour.
• Gently transfer the dough to a lightly floured surface and divide the dough into four even pieces for 12-inch pizzas. (If you want larger pizzas divide the dough into three balls.) Form the pieces into compact balls and transfer to a lightly floured dough box or baking sheet; leave plenty of space between each ball for them to expand. Lightly flour the tops and cover the balls with a lid or plastic wrap. Let rise at room temperature until puffy and nearly doubled in size, about 7 hours (see Cook's Note). Form and bake as desired.

Steps:

• Mix water, yeast, salt and honey together until all are dissolved.
• Place into a large mixing bowl.
• Add flour.
• Mix at moderate speed for 8-10 minutes.
• The dough should form ears and the mixing bowl should be essentially dry.
• Place dough in a greased bowl, and cover with a moist dishtowel.
• Place in a warm area for about an hour, until doubled in size.
• Roll out on a floured surface, and divide into 4 or 5 balls.
• Place in a proofing tray
• If to be used immediately, let rise for another hour. If not, chill and bring our an hour before using.

Steps:

• Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
• Cover dough and refrigerate, 8 hours to overnight.
• Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.