Pietros Pizza Dough Recipe -

I can give you custom baking times and temperature adjustments for your kitchen. AI responses may include mistakes. Learn more Share public link

“You see?” Pietro said. “Recipes are not only lists. They’re the way we pass the waiting on.”

8g (approx. 1.5 teaspoons) Fine sea salt or kosher salt for flavor development and gluten strengthening. Step-by-Step Instructions 1. Activate the Yeast

Beneath the recipe in the back of her notebook, in handwriting slightly tilted from haste and love, she wrote one last line: “Pietro’s Pizza Dough—made with time.” pietros pizza dough recipe

Pietro, seeing the genuine passion and curiosity in Sophia's eyes, decided to share his family's treasured recipe with her. He invited her to his home, where he revealed the ancient recipe book, yellowed with age and filled with handwritten notes.

Because this dough is rolled thin, steam can cause giant bubbles to lift your toppings during baking. Use a pastry docker or the tines of a fork to prick the entire surface of the rolled dough, leaving only a 1/2-inch border untouched at the edge. 4. Sauce, Cheese, and Baking

Preheat your oven to its absolute maximum temperature (usually 500°F or 550°F) with a pizza stone or steel inside for at least 45 minutes. I can give you custom baking times and

This recipe makes . It is scalable, but we recommend sticking to these ratios (baker’s percentages) for consistency.

Place a pizza stone or a heavy pizza steel on the top rack of your oven.

Pietro's style requires a rolling pin rather than hand-stretching. Dust your workspace lightly with flour. Press a dough ball flat, then use a heavy rolling pin to roll it out from the center outward. Continually flip and rotate the dough to maintain a circular shape. Roll it until it is roughly 1/8-inch thick. 3. Dock the Dough “Recipes are not only lists

Take the dough out 1 hour before you plan to bake. Preheat your oven (and a pizza stone, if you have one) to The Stretch:

For the deepest flavor development, a slow, cold rise in the refrigerator for at least 24 hours (and up to 5 days) is recommended. This allows starches to break down into flavorful sugars and creates a more complex crust.

Adjust the hydration to 65% for a slightly easier to handle dough

Just remember Pietro’s golden rule: “No rush. The dough knows the way.”

Turn the mixer to low speed and slowly stream in the liquid.