Pizza Dough Recipe - Pietros

He measured without looking up from the bowl. Two cups of flour, a pinch of salt, a teaspoon of sugar, a packet of yeast blooming in lukewarm water with a drizzle of olive oil—simple things arranged like constellations. Lucia watched his hands fold, press, and bring the mass into itself. He showed her how to feel the gluten stretch, how to shape the ball so the surface smoothed beneath her palm.

For decades, home cooks have tried to reverse-engineer this cult classic. Today, we’re breaking down the most accurate ever shared, along with the science, tips, and tricks to get that signature pizzeria texture from your own oven.

1 package of active dry yeast (or approximately 2 teaspoons) [11]. Sugar: 1 tablespoon (helps activate the yeast) [11]. Salt: 2 teaspoons [11]. Flour: 5 cups of all-purpose flour [11]. pietros pizza dough recipe

Unlike typical bread dough, this only needs a brief bulk rise of about 45 minutes to an hour .

To mimic a commercial pizza oven, bake your pizza on the lowest rack or a preheated pizza steel He measured without looking up from the bowl

On the day of baking, remove the dough from the refrigerator 2 hours before you plan to roll it out. Divide the dough into two equal portions for large thin-crust pizzas. Shape them into balls, cover them with a damp cloth, and let them come to room temperature. 8. Roll It Paper-Thin

Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky (not sticky). Alternative: Use a stand mixer with dough hook on low speed for 6 minutes. He showed her how to feel the gluten

Top the dough with your favorite sauce, cheese, and toppings.

To nail this, throw away your measuring cups. Use a digital scale. This recipe uses so you can scale it up or down.

In a large mixing bowl, combine the bread flour and salt. Add the solid shortening or lard directly to the flour. Use your fingers or a pastry cutter to rub the fat into the flour until it resembles fine breadcrumbs. This process coats the flour molecules and limits excessive gluten formation, ensuring crispness rather than toughness. 3. Form the Dough