Fire Brick Oven Pizza Dough Recipe

Sprinkle yeast over warm water in a large bowl.

Fire brick oven pizza dough recipe.

The cook time should be 90 seconds. 787 grams all purpose flour 5 1 4 cups 470 grams water 2 cups 7 grams sasf instant dry yeast 2 1 4 tsp. I developed this dough with one goal in mind to deliver an easy and foolproof formula that will become your go to pizza dough. The gear and part 3.

Baking should last anywhere from a minute and a half to two minutes. If you can use filtered or bottled water. They sheepishly sent us a home recipe. Catch up on part 1.

I make this dough once a week for friday pizza night in our household. This is a recipe sent to us from woodstone the makers of our pizza oven. Also once the dough is finally formed and ready for the fridge it freezes very well. This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour.

Wood fired pizza dough. Using a pizza peel after 30 seconds continuously rotate the pizza to get an even bake. Bake until dough is crisp and browned and cheese is golden and bubbling in spots. The 3 part pizza mini series continues today with part 2.

Slide pizza into your brick oven on the side away from the fire. It may be good if you prepare a pizza oven style but in a brick over with very high temperatures the bottom will burn well before the dough is done cooking on top. Ingredients 600 g 00 flour 390 g. 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.

That adequately serves a party of 10 14 people. Let stand for 5 minutes to proof. This is about as simple a recipe you can find for pizza dough. Chef leo s simple and delicious hand mixed pizza dough recipe that bakes up wonderfully in a wood fired oven.

An artisan pizza and. This recipe is also intended for a wood fired oven with the temperature around 900 degrees. This dough is 65 hydration 3 salt and 25 yeast active dry. The original recipe sent to us called for 50 of unbleached flour.

Chef leo a native from chicago leo spizzirri is the founder and certified master instructor of the newly opened north american culinary and pizza academy in lisle il. He is a world pizza champion dough specialist and a partner and industry consultant with the pizza project group. It is very bready and doughy not how a brick oven pizza should be. Stir in salt and cold water then stir in the flour about 1 cup at a time.

This is not brick oven pizza dough. This makes 4 or 5 dough balls each making a 14 16 pizza. Wood fired pizza dough recipe jan 01 2017 posted by chef leo print.