Klinker Brick Recipe

Activate yeast & mix

In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, whisk together all-purpose flour, bread flour (if using) and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until roughly combined, then increase speed and knead 6–8 minutes until the dough is smooth, elastic and slightly tacky. If dough is too dry, add up to 1–2 tablespoons water; if too sticky, add up to 2 tablespoons flour.

First rise

Lightly oil a clean bowl with remaining 1 tablespoon olive oil. Place dough in the bowl, turn to coat, cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours depending on room temperature.

Punch down & rest

Gently deflate the dough, turn it out onto a lightly floured surface, and divide into two equal portions for two rectangular 'brick' bases (each will make a roughly 10 x 6-inch oblong). Shape each portion into a loose rectangle, cover with a towel and let rest 15 minutes to relax the gluten for easier shaping.

Prepare filling components

While dough is resting, warm a skillet over medium heat. Add the crumbled fennel sausage and cook until browned and cooked through, 5–7 minutes. Drain excess fat. In a small bowl combine passata/crushed tomatoes with minced garlic, crushed red pepper flakes, and black pepper. Taste and adjust seasoning; do not add salt if sausage is very salty.

Shape on baking sheet

Preheat oven to 475°F (245°C) with a baking stone or heavy baking sheet on the middle rack for at least 30 minutes. On a piece of parchment or a well-floured work surface, gently stretch one rested dough portion into an oblong roughly 10 x 6 inches and about 1/2 inch thick, leaving a slightly thicker rim (edge). Repeat with second portion. Transfer the dough on parchment to a rimless baking sheet or pizza peel dusted with semolina or flour.

Layer filling (Brickmason assembly)

Brush the center of each dough oblong lightly with olive oil, leaving the rim dry. Spread about 1/2 cup of the seasoned tomato mixture down the middle in a strip (leaving equal dough exposed on both long sides). Sprinkle half the cooked crumbled sausage evenly over the tomato strip. Top with roasted red pepper slices, then an even layer of smoked mozzarella (about 5 oz per brick) and a smaller sprinkle of fontina/provolone for melt and tang. Tear and distribute basil leaves across the cheese layer. The goal is a dense, brick-like center of cheesy, saucy filling with exposed crisp edges.

Seal edges (optional)

For a more 'brick' appearance, fold or press the exposed dough edges slightly inward against the filling to create a defined rim, but do not enclose the filling completely. Lightly brush the rim with olive oil to encourage browning.

Bake

Slide the parchment with assembled bricks onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 12–16 minutes until the edges are deep golden brown and crisp and the cheese is bubbling and developing light brown spots. Rotate halfway through for even browning if needed.

Finish

Remove from oven. Immediately brush the crust edges with a little olive oil and sprinkle the exposed cheese with freshly grated Parmesan and a pinch of coarse sea salt. Let cool 3–5 minutes to set the molten cheese.

Slice & serve

Using a sharp knife or bench scraper, slice each Brick into 2–3 portions (serve warm). Serve with extra torn basil and a little extra passata for dipping if desired.