Pietros Pizza Dough Recipe -

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. Pietro's Pizza Dough Recipe 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

Step 5: Shaping the Pietros Style

Pietros pizzas are not round. They are imperfect rectangles or rough circles. pietros pizza dough recipe

Key characteristics of the dough:

6. Divide and shape

Turn dough onto a clean surface. Divide into 4 equal portions (~250g each). Shape each into a tight ball. This recipe for Pietro's pizza dough yields enough

After 2 minutes, add the salt. Scrape the sides of the bowl to ensure everything is combined. Final Dough: In a large mixing bowl, combine the flour

1. In a large mixing bowl, combine the flour, sugar, and yeast. Whisk dry to distribute the yeast.
2. Add the water and olive oil. Mix with a wooden spoon or your hand until it forms a shaggy, ugly mess. It will look too dry. That is correct. Do not add more water.
3. Cover the bowl with plastic wrap and let it rest for 30 minutes. (This autolyse period allows the flour to absorb the water fully without salt, making the dough easier to knead).

in the Pacific Northwest or just looking for a reliable, crispy foundation for your Friday night feast, this dough is the answer.

Lift the dough carefully and drape it into the prepared pan. Press it into the corners and up the sides slightly. The dough should be ½ to ¾ inch thick across the bottom.