Fire Brick Oven Pizza Dough Recipe

Chef leo a native from chicago leo spizzirri is the founder and certified master instructor of the newly opened north american culinary and pizza academy in lisle il.

Fire brick oven pizza dough recipe.

Sprinkle yeast over warm water in a large bowl. The original recipe sent to us called for 50 of unbleached flour. Wood fired pizza dough. Let stand for 5 minutes to proof.

787 grams all purpose flour 5 1 4 cups 470 grams water 2 cups 7 grams sasf instant dry yeast 2 1 4 tsp. This recipe uses bakers percentages which means the amount of water added is based on the total amount of flour. Slide pizza into your brick oven on the side away from the fire. If you follow these easy steps you can make a great artisan pizza crust in your wood fired oven leo spizzirri.

This is not brick oven pizza dough. Bake until dough is crisp and browned and cheese is golden and bubbling in spots. This is about as simple a recipe you can find for pizza dough. Catch up on part 1.

It only takes about 15 minutes to make the dough and another 15 minutes to form but you should give it up to a day to rise and rest. This makes 4 or 5 dough balls each making a 14 16 pizza. Baking should last anywhere from a minute and a half to two minutes. This recipe is also intended for a wood fired oven with the temperature around 900 degrees.

They sheepishly sent us a home recipe. He is a world pizza champion dough specialist and a partner and industry consultant with the pizza project group. Also once the dough is finally formed and ready for the fridge it freezes very well. Wood fired pizza dough recipe jan 01 2017 posted by chef leo print.

If you can use filtered or bottled water. It may be good if you prepare a pizza oven style but in a brick over with very high temperatures the bottom will burn well before the dough is done cooking on top. It is very bready and doughy not how a brick oven pizza should be. Stir in salt and cold water then stir in the flour about 1 cup at a time.

The gear and part 3. I make this dough once a week for friday pizza night in our household. This is a recipe sent to us from woodstone the makers of our pizza oven. This dough is 65 hydration 3 salt and 25 yeast active dry.

I wrote a post over a year ago about how to make really good homemade pizza that recipe carried us through years of pizza making. We called them asnd said that often for a smaller party we only use 20. An artisan pizza and. Chef leo s simple and delicious hand mixed pizza dough recipe that bakes up wonderfully in a wood fired oven.

The 3 part pizza mini series continues today with part 2. That adequately serves a party of 10 14 people. Using a pizza peel after 30 seconds continuously rotate the pizza to get an even bake.