Bigalora's food truck out and about this summer

(WJBK) - You may have heard of the restaurant, but Bigalora's is bringing the pizza to metro Detroit through another outlet now, too -- its food truck. The truck even has its own wood-fired oven on board.

Coming up, the food truck plans on being at Plymouth's Art in the Park and Ann Arbor's Art Fair. Bigalora has three restaurant locations in Ann Arbor, Southfield and Royal Oak. Their newest restaurant is opening in September in Rochester Hills.

Owner and Chef Luciano Delsignore joined us on The Nine with his food truck to tell us more about his pizza. You can watch in the video player above, and get his recipe for his Neapolitan pizza below.

You can get more information on the restaurants at www.bigalora.com.

NEAPOLITAN PIZZA (VERA NAPOLETANA) RECIPE
Prep Time: 6 hours
Cook Time: 7 minutes
Total Time: 6 hours, 7 minutes
Yield: 2-4
A great home kitchen version of authentic Neapolitan pizza
Ingredients
For the dough:
1/4 teaspoon active dry yeast
1 1/4 cups warm water 100-110 degrees
17 ounces (4 cups) unbleached "00" flour (see note) or unbleached all-purpose flour
2 teaspoons fine sea salt
1-2 tablespoons extra-virgin olive oil (for greasing bowl)

For the topping:
1 (28-ounce) can whole San Marzano tomatoes, passed with juices through a food mill
12 ounces Mozzarella di Bufala (see note) or mozzarella fior di latte cheese, cut into 1/4-inch-thick slices
4 large or 8 small basil leaves
Extra virgin olive oil
Medium coarse sea salt

Special equipment: a pizza stone and peel
Instructions
1. Make the dough: Sprinkle yeast over water; let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not become creamy, discard and start over with new yeast.)
2. In a large bowl, whisk together flour and salt; form a well in center. Add yeast mixture and warm water; stir until dough just comes together. Turn out dough onto a lightly floured work surface and knead vigorously, for 10 minutes. Cover with a damp dish towel and let rest for 10 minutes, then knead vigorously for 10 minutes more. Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and refrigerate overnight.
3. Punch down dough with your fist (dough will be stiff), then fold sides over one another, turn dough, tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.
4. Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dish towel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water.