Brick Oven Pizza

By Texaschef11

Ingredients

• Poolish (Starter)
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup water
• 1/8 teaspoon instant yeast
• Dough
• 3/4 cup water
• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
• 1 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 teaspoon sugar
• 1 tablespoon olive oil
• Toppings
• tomato sauce, meats and/or vegetables, and cheeses of your choice

Preparation

Step 1

Poolish: In a mixing bowl or the pan of your bread machine, stir together the flour, water and yeast. Set aside, covered, to rest overnight or all day.

Dough: Add the flour and water to the poolish, mix well, and allow to rest for 20 minutes. Add the remaining dough ingredients, mixing and kneading to form a smooth dough. Allow the dough to rise, covered, for 45 minutes; gently fold the edges to the middle, turn it over, and let it rise an additional 45 minutes.

Divide the dough in half. Shape each half into a 9-inch round, place on a piece of parchment cut to fit, cover, and let rest while you heat your oven to 500°F.

After about 30 minutes, use a giant spatula or pizza peel to transfer the pizza to your hot oven stone; or place it on a pan on the lowest rack of your oven. Bake for 4 minutes, then remove from the oven, and top with your favorite toppings. Return the pizzas to the lowest rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly. Yield: 2 pizzas.

Serving size 1/6 of a pizza, crust only, 50g: 124 cal, 1g fat, 4g protein, 24g complex carbohydrates, 1g dietary fiber, 223 mg sodium, 48mg potassium, 2mg iron, 1mg calcium, 33 mg phosphorus.