Nestled in the heart of the city, Gino’s Brick Oven Pizza stands as a flavorful testament to the timeless art of pizza making. Here, tradition merges effortlessly with the vibrant dance of flames, creating pies that are as rich in history as they are in taste. From the crackling heat of the brick oven to the carefully crafted dough and fresh, handpicked ingredients, Gino’s invites pizza lovers on a culinary journey where every slice tells a story. Welcome to Gino’s Brick Oven Pizza: where the warmth of fire meets the heritage of authentic, mouthwatering flavor.
Gino’s Brick Oven Pizza captures the essence of traditional Italian craftsmanship while infusing modern culinary creativity that ignites unforgettable flavor experiences. This artisanal method transforms simple ingredients into vibrant, smoky masterpieces baked to perfection on fiery stone beds, offering crisp crusts and tender, bubbling toppings that define the art of brick oven baking.
Prep and Cook Time
- Prep Time: 20 minutes
- rising Time: 1 hour 30 minutes
- Cook Time: 7-9 minutes
- Total Time: Approximately 2 hours
Yield
- Yields 2 medium-sized pizzas (about 10-12 inches each)
Difficulty level
- Level: Medium (perfect for enthusiastic home cooks wanting authentic results)
Ingredients
- For the Dough:
- 3 1/4 cups all-purpose flour, sifted
- 1 1/2 tsp fine sea salt
- 1 tsp active dry yeast
- 1 1/4 cups lukewarm water (about 105°F)
- 2 tbsp extra virgin olive oil
- 1 tsp granulated sugar
- for the Classic Tomato Sauce:
- 1 can (14 oz) San Marzano tomatoes, crushed by hand
- 2 cloves garlic, finely minced
- 1 tbsp extra virgin olive oil
- 1 tsp fresh oregano, chopped
- Salt and cracked black pepper, to taste
- Toppings:
- 8 oz fresh mozzarella, torn into small pieces
- Fresh basil leaves
- Prosciutto di Parma, thinly sliced (optional)
- Drizzle of extra virgin olive oil
- Pinch of red pepper flakes for a subtle kick
Instructions
- Activate the yeast: In a small bowl, combine lukewarm water, yeast, and sugar. Stir gently and let it sit for 5-7 minutes until foamy and bubbly.
- Prepare the dough: In a large mixing bowl, whisk the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.
- Knead the dough: On a lightly floured surface, knead for 8-10 minutes until the dough is smooth and elastic. If it’s sticky, sprinkle a little more flour, but be careful not to add too much.
- First rise: Lightly oil a large bowl and place the dough inside. cover with a clean cloth and let it rise in a warm spot until doubled in size, about 1 hour.
- Prepare the sauce: While dough rises, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add crushed San Marzano tomatoes and oregano, season with salt and pepper. Simmer gently for 15 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat the brick oven or home oven: If using a brick oven, heat it to approximately 700-800°F (370-430°C). for home ovens, preheat the highest setting with a pizza stone inside for at least 45 minutes.
- Shape the pizza: Punch down the risen dough and divide into two equal balls. On a floured surface, gently stretch or roll each ball into a 10-12 inch circle. Aim for a slightly thicker edge for the crust.
- Assemble the pizza: Spread a thin layer of tomato sauce evenly over the dough, leaving the edges bare to create a light crust trim. Scatter torn mozzarella across the top, leaving some space for fresh basil and prosciutto after baking.
- Bake: Transfer pizza to the hot stone or oven floor using a pizza peel dusted with flour or semolina. Bake for 7-9 minutes, rotating halfway for even cooking. Watch closely; brick oven baking is fast! The crust should puff and char lightly, cheese bubbling and slightly golden.
- Add finishing touches: Remove pizza from the oven. Promptly scatter fresh basil leaves and, if desired, arrange delicate slices of prosciutto. Drizzle with high-quality extra virgin olive oil and a pinch of red pepper flakes.
- Slice and serve: Let pizza rest for 2 minutes, then slice with a sharp pizza cutter and serve sizzling hot.
Tips for success
- Dough Hydration: for a softer, airy crust, increase water slightly up to 1 1/3 cups. Adjust flour accordingly to maintain tacky but workable dough.
- Flour Choice: Incorporate bread flour for added chewiness and better gluten structure.
- Make-Ahead: Dough can be refrigerated overnight; bring it to room temperature before shaping for ease.
- Brick Oven Tricks: Use a pizza peel dusted with semolina or cornmeal to prevent sticking. Rotate pizzas regularly for uniform charring.
- Alternative Toppings: Consider grilled vegetables or smoked mozzarella for a modern twist.
Serving Suggestions
Serve your freshly baked pizza alongside a simple arugula salad drizzled with lemon vinaigrette to balance the smoky richness. Garnish with extra basil leaves and a sprinkle of flaky sea salt for brightness. Pair with a glass of Italian Chianti or a crisp sparkling water to refresh the palate. For a festive touch, provide chili oil and shaved Parmigiano Reggiano on the side to customize every bite.
| Nutrient | Per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 18 g |
| Carbohydrates | 50 g |
| Fat | 15 g |
Discover more about traditional Italian ingredients here and explore our classic Italian pizza recipes for further culinary adventures.
Q&A
Q&A: Gino’s Brick Oven Pizza - Where Tradition Meets Flavorful Fire
Q1: What makes Gino’s Brick Oven Pizza stand out from other pizzerias?
A1: At Gino’s, it’s all about marrying time-honored tradition with the smoky, rich flavors that only a brick oven can deliver. Unlike conventional ovens, the brick oven uses radiant heat and natural steam, creating a perfectly crisp crust while locking in the vibrant freshness of each topping. It’s where heritage and flame work hand in hand to craft pizza that’s not just food, but an experience.
Q2: How does the brick oven influence the texture and taste of the pizza?
A2: The brick oven’s intense, even heat-frequently enough soaring beyond 700°F-cooks the pizza in minutes, yielding a delightfully charred yet tender crust. This rapid baking seals moisture, preserving the toppings’ juiciness and enhancing their flavors. The result is a symphony of textures: crisp edges, a chewy center, and toppings that burst with authentic, smoky goodness.
Q3: what traditional techniques does Gino’s incorporate in its pizza-making?
A3: Gino’s honors age-old methods, from hand-stretching dough with care to slow-fermenting it for depth of flavor. Fresh, locally sourced ingredients pair with classic Italian recipes passed down through generations. Each pizza is a nod to tradition, crafted without shortcuts and with an artist’s touch, ensuring that every pie tells a story of heritage and passion.
Q4: Are there unique menu items that reflect this blend of tradition and flavor?
A4: Absolutely! Gino’s menu features signature creations like the “Fire-Kissed Margherita,” blending fresh buffalo mozzarella, vine-ripened tomatoes, and aromatic basil, all kissed by the brick oven’s flame. Seasonal specials often highlight regional produce or introduce bold twists-think spicy Soppressata layered with honey drizzle-celebrating both classic roots and innovative fire-born flavors.
Q5: How does the ambiance at Gino’s complement its culinary beliefs?
A5: Stepping into Gino’s is like entering a warm kitchen in an Italian village. The open brick oven commands attention, its flickering flames setting the stage. Rustic wood tables,vintage Italian murals,and the inviting aroma of baking dough create a sensory journey that harmonizes with the pizzas’ heartfelt flavors. It’s more than dining; it’s savoring tradition in every bite and moment.
Q6: Why should pizza lovers seek out Gino’s Brick Oven Pizza?
A6: For anyone craving authenticity fused with fiery innovation, Gino’s offers an unparalleled pizza adventure. It’s a place where every slice pays homage to centuries-old Italian craft while embracing the boldness of fire-roasted flavor. Whether you’re a traditionalist or an adventurous foodie, Gino’s invites you to taste the soul of pizza reinvented through flame and heritage.
To sum up
In the world of pizza, where countless styles and flavors compete for attention, Gino’s Brick Oven Pizza stands as a beacon of tradition and taste. Here, every pie emerges from a roaring fire, kissed by flames that transform simple ingredients into a symphony of smoky, molten delight. It’s more than just a meal-it’s a celebration of heritage, craftsmanship, and the timeless joy of sharing great food. So, whether you’re a seasoned pizza connoisseur or a curious first-timer, Gino’s invites you to experience where tradition meets flavorful fire-one irresistible slice at a time.
