It took us 10 years of trial and error to work out the pizza dough recipe that was perfect to get that authentic brick oven taste. The crust is not thick, not thin, just right! The sauce gives such an aromatic explosion of flavors to your palate and just the right amount of spicy heat. Ideal is to make both the night before for depth of flavors. Dough can be stored in the fridge for 5 days and honestly day 3 to 5 are the best! Make sure its light coated with oil and wrap in cling wrap to keep from drying out in the fridge.

Pizza Sauce:

1 tbsp Fresh oregano leaves

6 Fresh basil leaves

6 cloves Garlic minced

1 medium Onion Diced

1/4 cup Olive Oil

1/2 cup Dat’l Hook Ya green label

28oz canned San Marzano tomatoes (or crushed tomatoes to save time)

Pizza Dough:

2 cups Cold filtered water (no tap water or super purified. You need some minerals, not the chlorine)

4.5 cups Double zero flour (You will need to order this online. DO NOT substitute any other flour)

1.75 tsp Sea salt

1 tsp sugar

2 tsp Instant yeast

1/4 cup Extra virgin olive oil

cornmeal for dusting

Sauce:

Heat a large skillet to medium high and add olive oil. Once oil is heated add the diced onion and cook for 5 min or until clear. Add garlic and cook 1 min. Add tomatoes with juices and Dat’l Hook Ya. In your hands take your fresh oregano (do not use dried) and rub the leaves in your hand. This releases the aromatic oils. Do the same with the basil (again no dried stuff) and add to the skillet. Simmer on low heat for 25min until its thickened with frequent stirring. Place into a blender and blend until a good sauce consistency, but not to thin. If you used crushed tomatoes there is no need to use a belnder.

Dough:

Place all dry ingredients (except corn meal) into a bowl and mix thoroughly. Add olive oil and mix. DO NOT add olive oil with water at the same time. Add cold water and mix. Once mixed it will be a very rough consistency. Remove from bowl and knead. Watch some YouTube videos how to knead dough as its critical to properly knead for 5 min to get the glutens in the dough just right. Add additional water and flour as needed to get a smooth dough. Once proper consistency, spray the inside of a bowl with Pam and add the dough. Spray the dough with Pam as this will keep it from drying out. Wrap in loose cling wrap and place in a bowl. Place into fridge overnight at minimum. Day 3 to 5 are 100% better!

The Pizza Build:

Preheat a BBQ grill to 600 degrees with a pizza stone inside or a home oven to 550 degrees with a pizza stone. Heat the stone for 45 min at the least. Cut a tennis ball size of dough, add cornmeal onto surface, place the dough on cornmeal and spread to a 12 inch pie. Add sauce, cheese and your favorite toppings. Transfer to grill and cook 4-6 minutes (every grill is different so use as a guide only) until crust is just perfect! Ovens will cook in 5-8min, again cook until crust is perfect!

This recipe will make about five 12 inch pies. Enjoy that brick oven pizza taste at home.