Brick Oven Pizza Dough

  • KateMSchmidt Posted: 01/20/09
    Worthy of a Special Occasion

    I have tried out a couple of pizza dough recipes and none of them were ever worth the time it took making them. However, this recipe is AWESOME! It is delicious and easy to make. Make sure to not make your crust too thick because it rises A LOT when you bake the pizza. When I made it, I froze half of it and made another pizza a few weeks later, and honestly I think it tasted even better. Gave it a chance for the spices to soak in I guess. I am making it tonight, because I love it and its a lot better than any delivery. And I did not alter it at all when I made it before(except I think I had to cook it a teeny bit longer because I made it thicker) Enjoy!

  • tastic Posted: 04/14/12
    Worthy of a Special Occasion

    This is NOT brick oven pizza dough. It is very bready and doughy, not how a brick oven pizza should be. 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.

  • matthewspann Posted: 12/10/13
    Worthy of a Special Occasion

    It's a great recipe, it just needed some tweaks before it would work right for me. Let the dough rise for 30 min, then spread on parchment paper and cover with plastic wrap. Let this sit for 15 min and re-rise. Slide the the uncovered dough on a preheated stone at 450 deg. Cook for 3-5 min, then remove from the oven and top with sauce and your toppings of choice. Return to the stone and bake for an additional 9-11 min.


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