Wood-Fired Brick Oven Pizza

Brick Oven

2 Large Bowls

1 1/3 Cups Warm Water

3 3/4 Cups All Purpose Flour

1 1/4 Ounce Active Dry Yeast

1 Tbsp Sugar

3 Tbsp Extra-Virgin Olive Oil

1 1/2 Tsp Salt

2 Tbsp Minced Garlic

1 1/2 Tsp Onion Powder

4 Tbsp Parsley Flakes

Whisk 1 1/3 cups of warm water and sugar in a bowl, sprinkle yeast on top of the mixture

Set the mixture aside for 10 minutes until the mixture is foamy

Add olive oil to the mixture; pat the garlic dry and stir it in as well

Whisk together the flour, salt, onion powder, and parsley

Make a ditch in the middle of this mixture, and add the first mixture; gradually stir it with a wooden spoon

After the dough is mixed thoroughly, lay it out on a lightly floured surface

Kneed the dough for 5 minutes, adding more flour if needed until smooth and elastic

Form the dough into two balls

Brush the two large bowls with olive oil, and place a dough ball in each

Turn and coat the balls of dough with olive oil, then cover the bowls tightly with plastic wrap

Let sit at room temperature for 1 hour and 30 minutes until the dough doubles in size

Roll out the dough to desired shape, and top it with desired sauce, cheese and toppings

Cook for 10 minutes, until the crust starts to brown

Store any dough you do not use in plastic wrap and place it in the freezer; it will last for up to a month!

See more of Eric’s favorite wood-fired recipes: