Pietros Pizza Dough Recipe

For more authentic Pietro’s flavor, do a cold rise. After mixing, put the dough in the fridge for 24–48 hours. This develops the fermented, almost sourdough-like tang in their crust. If you do this, let it come to room temp for 1 hour before shaping.

: In a stand mixer (like a KitchenAid or Bosch), combine the warm water, yeast, and sugar. Let it sit for 5 minutes until frothy. pietros pizza dough recipe

4 x 250g dough balls (enough for 4 x 12-inch pizzas) Prep time: 20 minutes Rising time: 24 hours (cold ferment) or 2 hours (room temp) For more authentic Pietro’s flavor, do a cold rise

You skipped the 2-hour tempering step, or your flour is too weak (11% protein is too low). Use bread flour. If you do this, let it come to

. The intense bottom heat is what gives you that "snap" when you take a bite. to pair with this thin crust? Thin Crust Pizza Dough

: Add the salt, flour, and optional olive oil. Using a kneading hook, mix on low speed for about 5 minutes until the dough no longer sticks to the sides of the bowl.

Chef Leo's simple and delicious hand-mixed pizza dough recipe that bakes up wonderfully in a wood fired oven. fornobravo.com Thin Crust Pizza