We both grew up with homemade pizza, because eating out was only for special occasions. We did pizza completely different. We have spent years trying different recipes, flours and cooking methods. We LOVE brick oven pizza in true Italian style especially when Joseph’s brother brought his portable brick oven from California. This recipe is our second favorite.
Keep in mind the best dough needs to be prepared 24 – 48 hours in advance.
2 T Dry Act Yeast
1/4 cup Honey
1 cup Warm Water
1 cup Olive Oil
1 cup Hot Water
1 cup All Purpose Flour
3-4 cups 00 Flour
Combine yeast, honey, warm water, and oil. Let rest and grow for 15 minutes. Add additional ingredients until well incorporated. Let rest and grown for 30 minutes. Kneed in any additional flour needed to get the dough to the consistency that feels like your earlobe. Grease the bowl with olive oil and light coat the top of the dough with olive oil and place in the refrigerator covered to rest for 18 – 20 hours. Pound down and gently kneed every 6-8 hours. 6 hours prior to baking proof on the counter covered. As it gets to room temperature you will need to pound it down more frequently.
Lightly coat your cast iron pan with olive oil. Divide the dough in half. Make a ball with each half and press it into the pan working it gently in a circle. The dough will be very elastic. Be patient, you don’t want to rip the dough.
Preheat oven to 450 degrees.
Makes 2 – 14 inch Pizzas
We make a Cheese Blend of 2 cups Mozzarella, 1 cup Colby Jack and 1 cup Medium Cheddar for 2 pizzas.
Ham & Pineapple
All Meat – Ham, Bacon, Sausage, Salami, and Pepperoni.
Alfredo Sauce, Sausage, Spinach, and Goat Cheese
Alfredo Sauce, Spinach, Chicken, Ham, Bacon, and Tomato. (Add the tomatoes for the last 5 minutes of cooking)
Bake for 10 – 12 minutes. Turn the pan180 degrees in the oven and back for 10 – 15 minutes until crust is golden brown. Let stand for 5 minutes. Remove from pan with pizza peel and cut into 8-12 slices.