Pietros | Pizza Dough Recipe ^hot^
style of the Pietro's restaurant chain, or are you looking for a thick-crust home version? Pietros Pizza Dough Recipe
Preheat your oven to its highest setting (usually 500°F–550°F) with a pizza stone inside. Roll the dough out on a floured surface until it is paper-thin.
This is where the transforms from good to great. Divide the dough into individual balls (250g each for a thin crust, 300g for a medium crust). Place each ball into a lightly oiled container or a proofing box. Seal tightly and refrigerate for 24 to 72 hours . pietros pizza dough recipe
On baking day, remove the dough balls from the refrigerator 2–3 hours before you plan to eat. Leave them covered at room temperature. Cold dough is tight and tears easily; room-temperature dough is relaxed and stretchable.
If you have ever dined at a classic American pizzeria—the kind with red-checkered tablecloths, the smell of garlic butter in the air, and a crust that strikes the perfect balance between chewy and crispy—you have likely dreamed of recreating that magic at home. For decades, "Pietro’s" has been a name synonymous with quality pizza. While every family keeps their signature recipe close to the chest, pizza enthusiasts and former insiders have pieced together a near-perfect replica of the legendary . style of the Pietro's restaurant chain, or are
This version is designed for a standard 16-inch pizza or several personal-sized pizzas. Google Groups Ingredients: 2 cups warm water (lukewarm) 1 package (2 tsp) active dry yeast 1 tbsp sugar 2 tsp salt 5 cups flour 1 tsp olive oil (optional) Preparation: Activate Yeast:
“A great pizza starts with patient dough. You can’t rush flavor. Respect the cold ferment, handle it like a sleeping baby, and your oven will sing.” This is where the transforms from good to great
Turn dough onto a floured surface. Divide into 2 equal balls (for ~12-inch pizzas). Gently tuck edges under to form tight rounds. Do not knead again – preserve those air bubbles.
Sprinkle the yeast over the dough. Add the salt and malt powder. Knead by hand or with a dough hook on low speed for 5 minutes. The dough will feel sticky—resist the urge to add more flour. After 5 minutes, add the olive oil and continue kneading for another 5-7 minutes. The dough should become smooth, elastic, and slightly tacky.
The yeast is whisked with warm water (80–85°F) before being slowly incorporated with flour, sugar, and eventually salt and shortening.
