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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brick-Oven Pizza (Brooklyn Style)
 Categories: Breads, Cheese, Vegetables, Herbs
      Yield: 16 servings

      1 ts Active dry yeast
    1/4 c  Warm water
      1 c  Cold water
      1 ts Salt
      3 c  Bread flour
      6 oz Low moisture mozzarella
           - cheese; thin sliced
    1/2 c  Crushed tomatoes; canned OK
    1/4 ts Fresh ground black pepper
    1/2 ts Dried oregano
      3 tb Extra-virgin olive oil
      6    Leaves fresh basil; torn

  Sprinkle yeast over warm water in a large bowl. Let
  stand for 5 minutes to proof. Stir in salt and cold
  water, then stir in the flour about 1 cup at a time.

  When the dough is together enough to remove from the
  bowl, knead on a floured surface until smooth, about 10
  minutes. Divide into two pieces, and form each one into
  a tight ball. Coat the dough balls with olive oil, and
  refrigerate in a sealed container for at least 16 hours.

  Be sure to use a big enough container to allow the dough
  to rise. Remove the dough from the refrigerator one hour
  prior to using.

  Heat the oven, with a pizza stone on the lowest rack,
  to 550?F/285?C.

  Lightly dust a pizza peel with flour.

  Using one ball of dough at a time, lightly dust the
  dough with flour, and stretch gradually until it is
  about 14" (36 cm) in diameter, or about as big around
  as the pizza stone. Place on the floured peel. Place
  thin slices of mozzarella over the crust, then grind a
  liberal amount of black pepper over it. Sprinkle with
  dried oregano. Randomly arrange crushed tomatoes,
  leaving some empty areas. Drizzle olive oil over the
  top.

  With a quick back and forth jerk, make sure the dough
  will release from the peel easily. Place the tip of the
  peel at the back of the preheated pizza stone, and
  remove peel so that the pizza is left on the stone.

  Bake for 4 to 6 minutes in the preheated oven, or until
  the crust begins to brown. Remove from the oven by
  sliding the peel beneath the pizza. Sprinkle a few basil
  leaves randomly over the pizza. Cut into wedges and
  serve.

  Servings: 16 (2 pizzas)

  RECIPE FROM: https://www.allrecipes.com

  Uncle Dirty Dave's Archives

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... "First we eat, then we do everything else." -- M.F.K. Fisher

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