This recipe for Pietro's pizza dough yields enough for two large 16-inch pizzas or 8–10 personal-sized ones. The dough can be used immediately or refrigerated overnight to proof for better flavor. Yields : 2 large (16") pizzas or 8–10 personal pizzas. Bake Time : 12–16 minutes at 425°F. Ingredients Water : 2 cups warm (baby-bath temperature). Yeast : 1 package (approx. 2 tsp) active dry yeast. Sugar : 1 tbsp. Salt : 2 tsp. Flour : 5 cups. Olive Oil : 1 tsp (optional). Instructions
Slide the pizza directly onto the hot stone or steel. Bake for 7 to 9 minutes, watching closely. The edges should look deep golden-brown, and the cheese must be bubbling and speckled with brown spots.
This article provides an authentic, high-quality pizza dough recipe inspired by traditional Italian-style thin crusts, allowing you to recreate a perfect pizzeria-quality pizza in your own home. Why This Dough Recipe Works pietros pizza dough recipe
Here’s a useful, detailed breakdown of — a classic, balanced dough known for being easy to handle, flavorful, and producing a crispy-yet-tender crust.
Take the dough balls out of the fridge 1–2 hours before you plan to bake. This recipe for Pietro's pizza dough yields enough
Turn dough onto a floured surface. Gently deflate, divide into 2 equal balls (about 260g each). Shape each into a tight round by pulling edges toward the bottom.
An easy dough recipe for thin crust pizza; it can be made up to three days in advance! browneyedbaker.com Pizza dough Recipe Bake Time : 12–16 minutes at 425°F
To get that authentic Pietro’s snap, you must abandon the traditional Neapolitan hand-stretching method.
3 ½ cups Bread Flour (provides that essential crunch). Water: 1 ¼ cups warm water (approx. Yeast: 1 packet ( tsp) Active Dry Yeast. Oil: 2 tbsp Extra Virgin Olive Oil. Sugar: 1 tbsp Granulated Sugar (for browning). Salt: 1 ½ tsp Kosher Salt. 🥣 Step-by-Step Instructions 1. Bloom the Yeast
For pizza enthusiasts, few names evoke the same level of nostalgia and craving as Pietros . Famous for its signature thin-but-chewy crust, slightly charred undercarriage, and that distinctive, almost buttery flavor, Pietros has built a cult following. While the sauce and toppings play their part, the true magic lies in the foundation: .
On the final roll, roll the dough as thin as humanly possible—aiming for roughly 1/8-inch thickness. Step 5: Docking the Dough