![\"five-pizzas-restaurant-amsterdam_1\"](\"https:\/\/www.amsterdamnow.com\/app\/uploads\/five-pizzas-restaurant-amsterdam_1-819x1024.jpg\")
<\/figure>\nThe dough is the starting point for everything. Sem and Urs use organic flour from De Windotter mill in IJsselstein, and that dough ferments slowly before going into the oven. That slow process gives the dough depth, a slight tang, and the texture you need for that thin yet chewy crust. The oven is set to a high temperature, baking happens quickly, and the result is a crust that\u2019s crispy on the outside but gives way when you take a bite. The charred edge isn\u2019t a flaw\u2014it\u2019s the whole point.<\/p>\n
Someone who creates five things and tries to improve them every day will ultimately produce something different from someone who has a list of twenty.<\/p><\/blockquote>\n
The Aalsmeerweg isn\u2019t your typical restaurant street. It\u2019s a thoroughfare leading to the ring road, with a mix of workshops, small shops, and residential buildings. Five Pizzas is a takeout and dine-in spot you don\u2019t just stumble upon by accident. You go there because you know what you want. And what you want is that bubbly, charred crust, baked from slow-fermented dough that started as organic flour from IJsselstein. That\u2019s the story of Five Pizzas, and it fits on a small menu.<\/p>","protected":false},"excerpt":{"rendered":"