Brick Oven Pizza

1/2  teaspoon		Active Dry Yeast
1/8  cup		Warm Water
1/2  cup		Cold Water
1/2  teaspoon		Salt
1-1/2  cups		Bread Flour
3  ounces		Mozzarella Cheese, Part Skim Milk, thinly sliced
1/2		Canned Tomato Wedges, no salt crushed
1/8  teaspoon		Fresh Ground Pepper
1/4  teaspoon		Dried Oregano
1-1/2  tablespoons		Extra Virgin Olive Oil
3		Fresh Basil, torns

Tip: For nutritional information on all the ingredients in Brick Oven Pizza just click on each ingredient name. Then adjust the serving size for any Brick Oven Pizza ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 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.
2 Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees
F. Lightly dust a pizza peel with flour.
3 Using one ball of dough at a time, lightly dust the dough with flour,
and stretch gradually until it is about 14 inches 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.
4 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.
5 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.