• 9/5 Cheese Pizza Day - 2

    From Dave Drum@1:2320/105 to All on Mon Sep 4 17:01:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brick-Oven Pizza (Brooklyn Style)
    Categories: Breads, Cheese, Vegetables, Herbs
    Yield: 16 Servings

    1 ts Active dry yeast
    1/4 c Warm water
    1 c Cold water
    1 ts Salt
    3 c Bread flour
    6 oz Low moisture mozzarella
    - cheese; thin sliced
    1/2 c Crushed tomatoes; canned OK
    1/4 ts Fresh ground black pepper
    1/2 ts Dried oregano
    3 tb Extra-virgin olive oil
    6 Leaves fresh basil; torn

    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.

    Heat the oven, with a pizza stone on the lowest rack,
    to 550-|F/285-|C.

    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" (36 cm) 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

    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

    Servings: 16 (2 pizzas)

    RECIPE FROM: https://www.allrecipes.com

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