Economy Bites is a great online cooking show and blog. They recently had an episode that showed how to convert your oven into a brick oven pizza machine. Scott Wiener, of Scott’s Pizza Tours is adorably funny. Loved the fresh ingredients. Maybe I will try it. What do you think?
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1 28-oz can crushed tomatoes
1 lb fresh mozzarella
1 large bunch Basil
Dough (adapted from www.pizzaschool.com):
21-oz all purpose flour
14.3 oz water
0.5 oz salt
0.25 oz yeast
***You need 14 unglazed ceramic tiles for this recipe
Mix dough ingredients and let rest for 30 minutes. Knead the dough for 4-5 minutes, then place it in a large bowl. Cover the bowl with a wash-cloth and let the dough rise for 1-2 hours. When done rising, split dough into 4 even pieces. Roll each piece into a ball and set in airtight container in refrigerator overnight. Remove 2 hours before baking.
1. Rinse and dry tiles.
2. Set top oven rack on top oven rung. Set bottom rack about 6 inches below. Place 6 tiles upside-down in the middle of the top rack, it will form a big rectangle. Set 4 tiles on bottom rack so they form a square. On either side of the oven, place 2 tiles so they’re at a diagonal facing inward. You’ve now made your pizza stone!
3. Turn oven to 500 degrees and give it about an hour to get hot.
4. Fill a bowl with tepid water and lightly wash Basil leaves. Blot them on a paper towel.
5. Slice about 10 slices of Mozzarella very thin and blot them with a paper towel to get rid of moisture.
6. Flour the back of a plate or cookie sheet and use it as a base to stretch out your dough.
7. Place cheese on dough then add a few spoonfuls of tomato. Grate a little Parmesan cheese on top.
8. To move the pizza to the oven: slide the pizza into the oven on top of the 4 tiles on the bottom rack. Bake pizza about 15 minutes or until it’s golden and bubbly.
9. Garnish pizza with ripped up basil and olive oil.