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Brick-Oven Pizza (Brooklyn Style)

Listed under these categories: Entrees, Vegetables
Ingredients:
Active dry yeast- 1 tsp
Warm water- ¼ cup
Cold water- 1 cup
Salt- 1 tsp
Bread flour- 3 cups
Low-moisture mozzarella cheese, thinly sliced- 6 oz
No salt added canned crushed tomatoes- ½ cup
Black pepper- ¼ tsp
Dried oregano- ½ tsp
Extra-virgin olive oil- 3 Tbsp
Fresh basil, torn- 6 leaves
Serving Size:
1/16 of Recipe
# Servings: 16
Instructions:
Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in the salt and cold water. Thin 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. Preheat the oven, to 550 degrees. Lightly dust each dough with flour and stretch gradually until it is about 14 inches in dameter, or about as big around as the pizza stone. Place the dough on the pizza stone.

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. Place stone in the oven. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven and sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
Nutritional Information:
Calories- 145
Total Fat- 4.7g
Cholesterol- 6mg
Fiber-0.8g
Sodium- 197mg
Total Carbohydrate- 19.4g
Protein- 5.8g
Diabetic Exchange:
Source: Healthy Living Website
 
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