Brick Oven Pizza Brooklyn Style

Ingredients

• 1/2 cup warm water (110 degrees F)
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons olive oil
• 1 1/2 cups tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons olive oil

Directions

1. In a medium bowl, combine the water, sugar, and yeast. Let the mixture sit for 10 minutes, until foamy.
2. In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a soft dough forms.
3. Transfer the dough to a lightly floured surface and knead for 8 minutes.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
5. Preheat the oven to 500 degrees F.
6. Divide the dough into 2 pieces and roll each piece out into a 12 inch circle.
7. Place the dough on a pizza stone or baking sheet.
8. Combine the tomato sauce, oregano, garlic powder, sugar, and pepper in a small bowl and spread over the dough.
9. Top with the mozzarella and Parmesan cheeses. Drizzle with the olive oil.
10. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly.
11. Let cool for 5 minutes before slicing and serving.

Interesting Facts

• The pizzas made in a brick oven are typically thicker and have a crispier crust than regular pizzas.
• Brick oven pizza originated in Naples, Italy in the early 1800s.
• Brick ovens are so hot that pizzas cooked in them cook in about two minutes.