Pirates Pantry

Plundering the seven seas for grub worth preserving

Brick Oven Pizza Dough

breadbakedweekendmake-aheaditalianvegetariandairy-free

Prep
30 min
Cook
10 min
Total
26 hours
Servings
2

For the Starter (Poolish)

This starter be the secret to flavor depth—slow fermentation builds character like a seasoned crew.

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour (120g)
  • ½ cup water (113g)
  • ⅛ teaspoon instant yeast

Instructions

  1. In a mixing bowl, stir together flour, water, and yeast until smooth.
  2. Cover and let rest at room temperature overnight or up to 24 hours.

Prep: 5 min • Cook: No time • Wait: 12 hours

For the Dough

A slow rise and gentle fold make this dough strong yet tender—ready to face the heat of the brick oven.

Ingredients

  • ¾ cup water (170g)
  • 2 ¼ cups King Arthur Unbleached All-Purpose Flour (269g)
  • 1 ½ tablespoons Pizza Dough Flavor (8g, optional)
  • 1 teaspoon instant yeast
  • 1 ¼ teaspoons salt (8g)
  • 1 teaspoon sugar
  • 1 tablespoon olive oil (14g)

Instructions

  1. Add flour and water to the starter and mix well. Let rest for 20 minutes.
  2. Add remaining ingredients and knead until a smooth, elastic dough forms.
  3. Cover and let rise for 45 minutes.
  4. Gently fold edges to the center, flip dough, and let rise another 45 minutes.
  5. Divide dough in half and shape each into a 9-inch round.
  6. Place each round on parchment cut to fit, cover, and let rest for 30 minutes while preheating oven to 450°F with a pizza stone inside.

Prep: 25 min • Cook: No time • Wait: 2 hours 20 min

Pre-Bake & Final Bake

This two-stage bake be the trick—set the crust first, then fire it up for a blistered finish.

Instructions

  1. Transfer dough (on parchment) to hot oven stone using a peel or large spatula.
  2. Bake for 3 minutes, just until dough is set.
  3. Remove from oven, discard parchment, and transfer crust back to peel.
  4. Add desired toppings.
  5. Bake at 600°F until crust is golden and toppings are bubbling—typically 5–7 minutes depending on oven intensity.

Notes

This dough be built for fire—crisp edges, chewy center, and flavor deep as the sea. Perfect for brick ovens, pizza steels, or blazing hot stones. Keeps in the ship’s stores (fridge) for up to 3 days; freeze for longer voyages. For extra flair, brush crust with garlic oil or sprinkle with sea salt before final bake.