A step by step guide on how to make brick oven pizza from scratch

Here is what you'll need!

Pizza Margherita
Servings: 4

INGREDIENTS
4 cups bread flour
2½ tablespoons kosher salt
1 tablespoon sugar
2 cups warm water
1½ teaspoons active dry yeast
3 tablespoons extra-virgin olive oil
1 28-ounce can whole San Marzano or other good quality tomatoes
4 whole cloves garlic
1 pound of fresh mozzarella, sliced ½-inch thick
2 cups fresh basil

PREPARATION
1. In a large bowl, combine flour, 1½ tablespoons salt, and sugar.
2. In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes.
3. Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature. 4. On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours.
5. Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes.
6. In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth.
7. On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers...