Get the top-rated recipe for Brick-Oven Pizza (Brooklyn Style) at

Watch how to make authentic Brooklyn pizzeria-style cheese pizza. There’s no elaborate sauce here, just a few quality ingredients. You’ll top your pizza simply with sliced mozzarella, a sprinkle of dried oregano, crushed tomatoes, and a drizzle of olive oil. Garnish your pizza with torn fresh basil leaves.

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  1. I am CDM68 and I'm glad so many people have enjoyed this recipe over the years. Here's my updated version. Enjoy!

    For the Dough (Makes two 12" pizzas)…

    ½ tsp active dry yeast
    1¼ cups of filtered water (room temperature)
    2½ cups of bread flour (~12-13% protein)
    1¼ tsp of fine kosher or sea salt

    Whisk together ½ cup of flour, yeast and water, wait 10 minutes, then stir in salt.

    Combine remaining flour with the wet ingredients, mix for a few seconds until roughly combined, cover and let stand for 1 hour to let the flour hydrate.

    Very lightly dust dough with flour, then knead the dough a few seconds in the bowl until smooth.

    Turn the dough out onto a lightly floured counter, form the dough into a round mass, divide in two, and gently form each half into a tight round ball.

    Very lightly dust each dough ball with flour and tightly wrap each in a plastic food bag or sealed container, seam side down.

    Refrigerate dough for at least 24 hours before use. May be used for up to 5 days.

    Allow dough to sit at room temperature for 4 hours before use.

    For the Pizza…

    Gas oven with top mounted broiler (preferred)
    Baking stone (preferably rectangular)
    Baker's peel
    1 pizza dough ball (room temperature)
    4 tbsp of canned whole Roma or San Marzano tomatoes, drained & pulsed a few times in a food processor or blender until coarsely crushed.
    4 oz of Buffalo mozzarella or fresh mozzarella, drained well & torn into small chunks.
    A handful of fresh basil leaves
    2 tbsp of extra-virgin olive oil
    A pinch of fine kosher or sea salt
    Some extra flour for dusting

    Remove dough ball from refrigerator, lightly dust with flour, place in a sealed container about twice the size of the dough ball, and allow the dough to come to room temperature & rise for 4-hours. Do not skip or rush this step.

    Place the baking stone on the highest oven rack, about 6 inches below the broiler, then allow the stone to preheat on "bake" at 550° for at least 30 minutes before use.

    5 minutes before baking, switch the oven from "bake" to "high broil" if your oven has a top-mounted broiler, otherwise simply leave the oven on "bake".

    Very lightly dust dough, counter, and peel with flour and gently press the dough with your fingers until it flattens, then gently stretch it into a 12" round. Try draping the dough over the back of your hands and stretch it using a gentle circular motion. Do not bang or slap the dough as this will cause you dough to become tough & dense when baked.

    Working quickly, place the dough on the floured peel, spread out the tomato, leaving about a 1" boarder, sprinkle salt, add mozzarella, basil, and drizzle with olive oil. If in doubt, add less.

    Again, working quickly, place the peel to the back of the stone, and with a short back & forth jerk, slide the pizza on the stone and quickly close the oven door.

    Bake for 4-6 minutes (time will vary from oven to oven), spinning the pizza ¼ turn after 2-3 minutes.

    Remove from oven, slice and enjoy!

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