Recipes Main Dishes Pizza Recipes Brick-Oven Pizza (Brooklyn Style) 4.8 (217) 157 Reviews 42 Photos This simple brick-oven pizza recipe has been made famous by several well-known, Brooklyn wood-fire pizzerias. Best accompanied by ice-cold, pilsner-style lager beer. Submitted by CDM68 Updated on April 17, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 42 42 42 42 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 16 hrs 5 mins Total Time: 16 hrs 45 mins Servings: 16 Yield: 2 14-inch pizzas Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Dough: ¼ cup warm water 1 teaspoon active dry yeast 1 cup cold water 1 teaspoon salt 3 cups bread flour 1 tablespoon extra-virgin olive oil Toppings: 6 ounces low moisture mozzarella cheese, thinly sliced ½ teaspoon dried oregano ¼ teaspoon freshly ground black pepper ½ cup no salt added canned crushed tomatoes 2 tablespoons extra-virgin olive oil 6 leaves fresh basil, torn Directions Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated. Dotdash Meredith Food Studios Knead dough on a floured surface until smooth, about 10 minutes. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise. Dotdash Meredith Food Studios Make the pizzas: Remove dough from the refrigerator one hour prior to using. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour. Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel. Dotdash Meredith Food Studios Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top. Dotdash Meredith Food Studios With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone. Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes. Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve. Dotdash Meredith Food Studios Follow Steps 5 through 9 to make the second pizza. Dotdash Meredith Food Studios I Made It Print 258 home cooks made it! Nutrition Facts (per serving) 145 Calories 5g Fat 19g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 145 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 8% Cholesterol 7mg 2% Sodium 213mg 9% Total Carbohydrate 19g 7% Dietary Fiber 1g 3% Total Sugars 0g Protein 6g 12% Vitamin C 1mg 1% Calcium 91mg 7% Iron 1mg 7% Potassium 56mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.