Brooklyn Brick Oven Pizza: Authentic Recipe and Guide
Brooklyn-style pizza. The name evokes images of crispy, charred crusts, simple yet flavorful toppings, and a no-frills atmosphere. While you might not have a traditional brick oven in your backyard, you can still achieve that iconic taste at home. This guide will walk you through creating an authentic Brooklyn-style brick oven pizza, from preparing the dough to mastering the bake. We’ll cover everything in detail, including ingredient selection, techniques for stretching and topping, and achieving that coveted char.
## What Makes Brooklyn-Style Pizza Unique?
Before we dive into the recipe, let’s break down what sets Brooklyn-style pizza apart from other varieties. The key characteristics include:
* **Thin, Crispy Crust:** This is perhaps the most defining feature. The crust is thin and pliable, yet sturdy enough to hold toppings without becoming soggy. The edges are slightly thicker and often charred, providing a delightful textural contrast.
* **Simple Ingredients:** Authentic Brooklyn pizza relies on high-quality, simple ingredients. This allows the flavor of the dough and sauce to shine through.
* **Low-Moisture Mozzarella:** Unlike some styles that use fresh mozzarella, Brooklyn pizza typically uses low-moisture mozzarella, which melts beautifully and doesn’t release excess water.
* **Hand-Stretched Dough:** The dough is stretched by hand, not rolled, creating an irregular shape and texture.
* **Brick Oven Bake (Ideally):** While we’ll adapt for home ovens, the intense heat of a brick oven is crucial for achieving the characteristic char and crispy crust. We’ll replicate this as best as possible.
* **Size:** Brooklyn pizzas are typically large, often 18 inches or more.
## The Authentic Brooklyn Pizza Dough Recipe
The foundation of any great pizza is the dough. This recipe focuses on simplicity and flavor, yielding a crust that’s both crispy and slightly chewy.
**Ingredients:**
* 4 cups (500g) bread flour, preferably high-gluten
* 1 3/4 cups (420ml) cold water
* 1 teaspoon (5g) instant dry yeast
* 2 teaspoons (12g) salt
* 1 tablespoon (15ml) olive oil
**Instructions:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the bread flour, instant dry yeast, and salt. Make sure the yeast and salt don’t directly touch, as salt can inhibit yeast activity.
2. **Add Water and Oil:** Add the cold water and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. The dough will seem quite wet, and that’s perfectly fine.
3. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth and elastic. If using a stand mixer with a dough hook, knead on medium-low speed for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
4. **First Rise (Bulk Fermentation):** Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place for 1.5-2 hours, or until doubled in size. This first rise is crucial for developing flavor and gluten structure. A longer, slower rise in the refrigerator (overnight or up to 24 hours) will result in an even more flavorful crust. If refrigerating, punch down the dough after it doubles and then refrigerate.
5. **Divide and Shape:** Gently punch down the dough to release the air. Divide the dough into two equal portions for two 18-inch pizzas. Shape each portion into a smooth ball. Place each ball in a lightly oiled bowl or container, cover, and let rest for another 30 minutes to 1 hour. This allows the gluten to relax, making the dough easier to stretch.
**Tips for Perfect Dough:**
* **Use High-Gluten Bread Flour:** Bread flour has a higher protein content than all-purpose flour, which helps develop a strong gluten network, resulting in a chewier and crisper crust.
* **Cold Water is Key:** Cold water helps to slow down the yeast activity, allowing for a longer fermentation period, which develops more complex flavors.
* **Don’t Over-Knead:** Over-kneading can result in a tough crust. Knead just until the dough is smooth and elastic.
* **Patience is a Virtue:** Don’t rush the rising process. A longer, slower rise will result in a more flavorful and easier-to-handle dough.
* **Refrigerated Rise:** A cold fermentation in the refrigerator significantly enhances flavor.
## Making the Brooklyn-Style Pizza Sauce
The sauce for Brooklyn-style pizza is typically simple and unadulterated, allowing the natural flavors of the tomatoes to shine. Here’s a classic recipe:
**Ingredients:**
* 1 (28 ounce) can crushed tomatoes (San Marzano are ideal)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic powder
* Pinch of red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
* 1 tablespoon olive oil
**Instructions:**
1. **Combine Ingredients:** In a medium bowl, combine the crushed tomatoes, oregano, basil, garlic powder, red pepper flakes (if using), salt, and pepper.
2. **Simmer (Optional):** For a more developed flavor, heat the olive oil in a small saucepan over medium heat. Add the tomato mixture and simmer for 15-20 minutes, stirring occasionally. This step is optional, but it helps to meld the flavors together.
3. **Cool Slightly:** Let the sauce cool slightly before using. This prevents it from making the dough soggy.
**Tips for Perfect Sauce:**
* **Use High-Quality Tomatoes:** San Marzano tomatoes are considered the gold standard for pizza sauce due to their sweetness and low acidity. Look for canned tomatoes labeled “San Marzano,” ideally DOP certified.
* **Keep it Simple:** Avoid adding too many ingredients to the sauce. The focus should be on the natural flavor of the tomatoes.
* **Don’t Overcook:** Overcooking the sauce can result in a bitter flavor. Simmering for a short period is sufficient.
* **Taste and Adjust:** Be sure to taste the sauce and adjust the seasoning as needed. You may want to add a pinch of sugar if the tomatoes are too acidic.
## Assembling and Baking Your Brooklyn Pizza
Now for the fun part: assembling and baking your pizza! This section will guide you through stretching the dough, topping it, and achieving that perfect crispy crust in your home oven.
**Ingredients:**
* Brooklyn-style pizza dough (recipe above)
* Brooklyn-style pizza sauce (recipe above)
* 8 ounces low-moisture mozzarella cheese, shredded
* Optional toppings: pepperoni, sausage, mushrooms, onions, peppers, etc.
* Cornmeal or semolina for dusting
**Equipment:**
* Pizza stone or baking steel
* Pizza peel (optional, but highly recommended)
* Oven
**Instructions:**
1. **Preheat Oven:** Preheat your oven to the highest temperature possible, ideally 500-550°F (260-290°C). Place your pizza stone or baking steel on the middle rack of the oven. It’s crucial to preheat the stone or steel for at least 30-60 minutes to ensure it’s thoroughly heated. This is what will give you that crispy bottom crust.
2. **Prepare the Dough:** On a lightly floured surface, gently stretch one portion of the dough into a 16-18 inch circle. Use your fingertips to press down on the center of the dough, leaving a slightly thicker edge for the crust. Avoid using a rolling pin, as it will compress the dough and prevent it from rising properly.
* **Stretching Technique:** Start by pressing down on the center of the dough with your fingertips. Then, pick up the dough and gently stretch it by draping it over your knuckles. Rotate the dough as you stretch to create an even circle. If the dough is resisting stretching, let it rest for a few minutes to allow the gluten to relax.
3. **Transfer to Peel (or Parchment):** If using a pizza peel, dust it generously with cornmeal or semolina to prevent the dough from sticking. Carefully transfer the stretched dough to the peel. If you don’t have a peel, you can assemble the pizza on a piece of parchment paper. This will make it easier to transfer the pizza to the oven.
4. **Add Sauce:** Spoon a thin layer of pizza sauce evenly over the dough, leaving about a 1/2-inch border for the crust.
5. **Add Cheese:** Sprinkle the shredded mozzarella cheese evenly over the sauce.
6. **Add Toppings (Optional):** If desired, add your favorite toppings. Be careful not to overload the pizza, as this can make it soggy.
7. **Bake the Pizza:** Carefully slide the pizza from the peel onto the preheated pizza stone or baking steel. If using parchment paper, simply place the entire parchment paper with the pizza on the stone or steel. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on the pizza, as it can burn quickly at such high temperatures. For even browning, rotate the pizza halfway through baking.
* **Broiling for Char:** For extra char, you can broil the pizza for the last 1-2 minutes of baking. Watch it very carefully to prevent burning.
8. **Remove and Serve:** Carefully remove the pizza from the oven using the pizza peel or by sliding it off the parchment paper. Let it cool for a few minutes before slicing and serving. Enjoy your homemade Brooklyn-style brick oven pizza!
**Tips for Perfect Pizza:**
* **Preheat is Paramount:** The most important factor in achieving a crispy crust is a properly preheated pizza stone or baking steel. Don’t skip this step!
* **Stretch, Don’t Roll:** Hand-stretching the dough is essential for creating the characteristic texture of Brooklyn-style pizza.
* **Don’t Overload Toppings:** Too many toppings will make the pizza soggy. Less is more.
* **High Heat is Key:** Baking at a high temperature is crucial for achieving a crispy crust and a bubbly cheese topping.
* **Use a Pizza Peel:** A pizza peel makes it much easier to transfer the pizza to and from the oven.
* **Parchment Paper Alternative:** If you don’t have a peel, parchment paper is a great alternative. It prevents sticking and makes it easy to transfer the pizza.
* **Watch for Burning:** Keep a close eye on the pizza, especially during the last few minutes of baking, as it can burn quickly at high temperatures.
* **Rotate for Even Browning:** Rotate the pizza halfway through baking to ensure even browning.
## Troubleshooting Common Pizza Problems
Even with the best recipe and instructions, sometimes things don’t go according to plan. Here are some common pizza problems and how to fix them:
* **Soggy Crust:**
* **Cause:** Not preheating the pizza stone or baking steel sufficiently, overloading toppings, using too much sauce, or using fresh mozzarella.
* **Solution:** Ensure your pizza stone or baking steel is preheated for at least 30-60 minutes at the highest oven temperature. Use a thin layer of sauce and avoid overloading toppings. Use low-moisture mozzarella cheese.
* **Burnt Crust:**
* **Cause:** Baking at too high a temperature, leaving the pizza in the oven for too long.
* **Solution:** Reduce the oven temperature slightly or shorten the baking time. Watch the pizza carefully and remove it when the crust is golden brown. You can also try placing a sheet of aluminum foil loosely over the pizza during the last few minutes of baking to prevent the crust from burning.
* **Tough Crust:**
* **Cause:** Over-kneading the dough, not allowing the dough to rise sufficiently.
* **Solution:** Knead the dough just until it’s smooth and elastic. Allow the dough to rise for the recommended time, or even longer. A longer, slower rise will result in a more tender crust.
* **Dough is Difficult to Stretch:**
* **Cause:** The gluten is not relaxed enough.
* **Solution:** Let the dough rest for 15-20 minutes before stretching. This will allow the gluten to relax and make the dough easier to handle.
* **Pizza Sticks to the Peel:**
* **Cause:** Not using enough cornmeal or semolina on the peel.
* **Solution:** Generously dust the pizza peel with cornmeal or semolina before placing the dough on it. Make sure the peel is completely covered.
## Variations and Customizations
While this recipe focuses on a classic Brooklyn-style pizza, feel free to experiment with different variations and customizations to suit your taste. Here are a few ideas:
* **Different Cheeses:** Try using a blend of low-moisture mozzarella and provolone for a richer flavor. You can also add a sprinkle of Parmesan cheese for extra sharpness.
* **Gourmet Toppings:** Experiment with gourmet toppings such as roasted vegetables, prosciutto, artichoke hearts, or sun-dried tomatoes.
* **Spicy Pizza:** Add a pinch of red pepper flakes to the sauce or sprinkle some Calabrian chili peppers on top of the pizza for a spicy kick.
* **White Pizza (Pizza Bianca):** Skip the tomato sauce and use olive oil, garlic, and herbs as the base. Top with mozzarella, ricotta, and Parmesan cheese.
* **Vegetarian Pizza:** Load up your pizza with your favorite vegetables, such as mushrooms, onions, peppers, spinach, and olives.
* **Vegan Pizza:** Use a vegan mozzarella cheese alternative and load up with vegetables.
## Brick Oven Alternatives for Home Bakers
While a true brick oven is ideal for achieving that authentic Brooklyn-style char, most home bakers don’t have access to one. Here are some ways to replicate the brick oven experience in your home oven:
* **Pizza Stone or Baking Steel:** As mentioned earlier, a pizza stone or baking steel is essential for achieving a crispy bottom crust. These materials retain heat well and transfer it quickly to the dough.
* **High Oven Temperature:** Crank up your oven to the highest temperature possible, ideally 500-550°F (260-290°C).
* **Preheating is Key:** Preheat your pizza stone or baking steel for at least 30-60 minutes to ensure it’s thoroughly heated.
* **Broiling for Char:** Use the broiler for the last 1-2 minutes of baking to add extra char to the crust and toppings. Watch it carefully to prevent burning.
* **Outdoor Pizza Oven:** If you’re serious about pizza, consider investing in an outdoor pizza oven. These ovens can reach much higher temperatures than a home oven, allowing you to create truly authentic brick oven-style pizzas.
## Serving and Enjoying Your Brooklyn Pizza
Once your pizza is baked to perfection, it’s time to serve and enjoy! Here are a few tips for serving and enjoying your homemade Brooklyn-style brick oven pizza:
* **Let it Cool Slightly:** Let the pizza cool for a few minutes before slicing. This will prevent the cheese from sliding off and make it easier to handle.
* **Use a Pizza Cutter or Sharp Knife:** Use a pizza cutter or a sharp knife to slice the pizza into wedges.
* **Serve Immediately:** Pizza is best served hot and fresh from the oven.
* **Pair with Your Favorite Drinks:** Enjoy your pizza with your favorite drinks, such as beer, wine, or soda.
* **Enjoy with Friends and Family:** Pizza is a great dish to share with friends and family. Gather around the table and enjoy your homemade creation together.
## Conclusion
Making authentic Brooklyn-style brick oven pizza at home may seem daunting, but with the right recipe, techniques, and equipment, it’s entirely achievable. This guide has provided you with all the information you need to create a delicious and satisfying pizza that rivals the best pizzerias in Brooklyn. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of New York right in your own kitchen!
**Enjoy the process and the delicious results!**