Pizza is a staple of life at FirstBuild. It all started when we innovated the open hearth oven — we first wanted to learn how to make the best pizza dough. The secret behind our pizza success? The entire homemade process, from making the dough (we only use 4 ingredients), to the toppings and cooking it on a pizza stone in the hearth oven. Here is the shared recipe (certified by Danny’s culinary craftsmanship expectations).
RECIPE:
Ingredients:
2.5KG~ANTIMO CAPUTO 00 FLOUR
1.55L~H2O
10G~DRY YEAST
85G~SALT
Preparation:
• In a small bowl, stir the yeast into the warm water and allow to bloom for 3-5 minutes.
• In a large mixing bowl, gently mix the flour and salt. It is strongly recommended to weigh the flour instead of using measuring cups, volumetric measurements of flour can vary dramatically.
• After yeast has bloomed, pour the warm yeast mixture into the flour and salt. Add half the cold water and mix by hand for 1 minute, until water and flour are uniformly mixed. Add the remaining water and continue mixing by hand until thoroughly mixed with no lumps.
• Cover bowl and allow to sit at room temperature for 1-4 hours before refrigerating for 24-72 hours (72 hour cold fermentation time is recommended for the best flavor).
• Four hours before making pizza, remove the dough from the refrigerator and immediately form into dough balls. Cut and weigh the dough into 224G portions. Then roll each portion into a tight dough ball. Place the dough balls in a covered container, seam down, and allow to rise. When the dough balls have doubled in size and reached room temperature, they are ready for stretching!
To prepare pizza to go into the oven, remove a single dough ball from the container and cover with flour. Gently press from the ball into a 5-6 inch flat circle using fingertips. Lift and stretch the dough to a 10-inch diameter circle, taking care to maintain a slightly thicker outer rim. Place the dough on a lightly-floured wooden peel. Shuffle the peel back and forth to ensure the raw crust is not sticking to the peel. Quickly top the pizza and shuffle one more time before sliding the pizza off the peel and into the oven.
Must have toppings:
Sauce or Olive Oil
Shredded Mozzarella & Balled Mozzarella
Parmesean & Reggiano Chunks
Fresh Basil
Pepperoni