how to make healthy brick oven pizza easy recipe.
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt added canned crushed tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
6 leaves fresh basil, torn
That they occur in the hot water into a large one. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in flour 1 cup at a time. When you remove the dough from the bowl together, knead on a floured surface until smooth, about 10 minutes. It must be divided into two parts, each consisting of a cavity. Coat the dough balls with olive oil and place in a closed container in the refrigerator for at least 16 hours. Be sure to use a large bowl the dough rise. Remove the dough from the refrigerator one hour before use.
Preheat the oven with a pizza stone on the bottom shelf at 550 degrees F. Lightly dust a pizza peel with flour.
Using a single cavity dough at a time, gently place the dough with flour, and stretch while about 14 cm in diameter, or about how big around as a pizza stone. Place on a floured peel. Place thin slices of mozzarella on the crust, and a liberal amount of black pepper on it. For them dried oregano. Randomly placed crushed tomatoes, some of the local soil. Drizzle olive oil on top.
With more and jerk, make sure that the dough will release from the peel easily. Move the top peel preheated pizza stone and peel ipizza left on the stone.