Add the flour, salt, and shortening (or olive oil) to the yeast mixture. Attach the dough hook and set the mixer to low speed.
When ready to bake, the dough should be brought to room temperature and stretched by hand—never a rolling pin—to maintain its airy, slightly blistered character. Achieving the Perfect Bake
As soon as the pizza comes out of the oven, brush the hot crust edge with (don’t skip this — it’s the secret to that shiny, salty, buttery rim). Let rest 2 minutes, then slice into squares or wedges. Pietro’s traditionally cuts into squares, even on round pizzas.
In a stand mixer bowl, combine the warm water, yeast, and sugar. Let the mixture sit for about 5 minutes until it becomes frothy. pietros pizza dough recipe
This method, combined with a great recipe like Petro's, is as close as you can get to the original.
The gluten is too tense. Cover the dough and let it rest on the counter for 15 minutes to relax, then try rolling again.
2 cups (aim for the temperature of a baby’s bath, roughly 105–110°F) [11]. Add the flour, salt, and shortening (or olive
In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes frothy and blooms. If it does not foam, the yeast is dead, and you will need to start over with a fresh batch. 2. Mix the Dough
: Essential for flavor and controlling the yeast.
In a small bowl, stir your yeast and molasses (or sugar) into the warm water. The water should feel like a comfortable bath (around 105-115°F / 40-46°C). Let it sit for 5-10 minutes until it becomes foamy and creamy, which indicates the yeast is active. Achieving the Perfect Bake As soon as the
Let’s be honest: no home oven will perfectly replicate a gas-fired Pietro’s deck oven from 1972. But this recipe gets you 95% of the way there. The creates a crust that’s thicker than standard, softer than breadstick texture, and more flavorful than any chain pizza.
Sprinkle yeast and sugar over the dough (if not using autolyse, mix with flour first). Add salt and olive oil. Mix until no dry flour remains.
So preheat that oven, dust off your pizza stone, and get ready to create a masterpiece. Your journey to the perfect pie starts right here, with a batch of this incredible dough.
Around 50-55% water content makes the dough stiff and exceptionally crispy.
Use a dough hook on medium-low speed for about 5–6 minutes.