Brick Oven Thin Crust Rustic Dough



Been a while since I shared an amazing recipe and wine pairing suggestion. This one is from my culinary and hospitality days… It is a huge hit and will be the talk of your next home entertaining. I imagine, everyone loves a brick oven pizza but are unaware of how to make a delicious, rustic, artisanal dough right? With this recipe, you will achieve restaurant quality results… I hope this will demystify your in-home pizza making.

In researching how to get the best brick oven crunch and flavor for my home oven, I found these really functional, untreated quarry tiles from Kitchen Supply. Simply place these tiles on the bottom rack of your oven at five hundred Degrees farhenheit for about an hour and a half and place the dough on top of the tiles and voila. You have easilly achieved restaurant quality brick oven results! My wine pairing suggestion is the 2007 Bandinello from Villa di Geggiano (Rosso Toscano) for an ARP of roughly $19.99. This is a wonderfully aromatic, light bodied, easy drinking wine that really complements the flavours of pizza. So here it is…


2 1/2 teaspoons dry yeast
1/4 teaspoons sugar
3/4 cup lukewarm water
1 3/4 cups bread flour, or unbleached all purpose flour
1/2 teaspoon salt
olive oil.

In a 1cup measuring cup or bowl, stir sugar and yeast into water. Set aside for 10 minutes, or until foamy. Stir again.

To make dough, add yeast mixture to flour and salt in a large bowl and knead until dough is combined. Place dough onto a sanitized highly floured surface (marble surfaces work best). Pick up dough and throw it down hard 8 or 9 times, using dough scraper to scrape any dough stuck to surface. Knead several times, dusting with a little flour at this point if dough is still sticky to handle, and throw down again 8 or 9 times. Continue throwing and kneading until smooth and no longer sticky, about 1 to 2 minutes.

Lightly oil dough and place in a bowl (preferably with high sides) large enough to allow it to double in volume. Cover bowl tightly with plastic wrap. Let stand at room temperature
for at least 1 hour, or until doubled in volume. You my also refrigerate for several hours or overnight. Please, do not get tempted to de-stress yourself after a long day by punching the dough down. You will be killing yeasts and overworking the dough!

With floured hands, gently pull dough down from sides of bowl, remove, and slice into 2 equal parts (or leave whole for a 1/4 inch pizza). Use immediately or wrap each section well in plastic wrap (leaving enough room for expansion). Place in refrigerator for up to 4 days.
Makes about 1 pound dough, enough for two 10-inch pizzas or one 14-inch pizza.

Wan’t some more fun and savory ideas to make with the dough? Fine chop some fresh rosemary and knead into the dough. Leave the dough in a elongated artisan bread shape and bake for some delicious home-made artisan bread. You can also make a hot and savory calzone. First roll out the whole dough as if making a pizza and top half with whatever you like leaving exposed edges in order for dough edges to stick together when you fold the top half over. After folding, crimp the edges to prevent all the internal toppings from oozing out. Use an egg wash of egg whites brushed over the dough before baking in order to give the dough a lovely golden color. Cin cin and buon appetito!

Categories: Pairings

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4 Comments on “Brick Oven Thin Crust Rustic Dough”

  1. Eli Wagner
    February 25, 2013 at 10:10 pm #

    What an Amazing tip !!!
    Thanks for showing us the path to creating difficult things in an incredibly easy way !!

    • February 25, 2013 at 10:22 pm #

      No problem. That is my intention. Always a pleasure!

  2. Eli Wagner
    February 25, 2013 at 10:19 pm #

    What an Amazing tip !!!
    Thanks for showing us the path to creating difficult things in an incredibly easy way !!

  3. Irene Caplan
    February 26, 2013 at 10:52 am #

    Many thanks for your brick oven suggestions and of course, your wonderful pizza dough.I will follow them.All the best;MA

    Date: Mon, 25 Feb 2013 21:39:03 +0000 To:

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