Pietros Pizza Dough Recipe [repack] ★ Deluxe & Top

The signature of this recipe is its high-gluten structure and lack of a traditional long-rise "stretch" . Very thin, firm, and biscuit-like .

For the best results, let the dough cold-ferment for at least 24 hours, but 2–3 days is ideal. This process develops flavor and creates those tiny, airy pockets. 4. Rise and Shape

Using a heavy rolling pin, roll one portion into a rough rectangle about 1/4-inch thick. Fold the dough into thirds, like a letter. pietros pizza dough recipe

In a large bowl, whisk together the bread flour, whole wheat flour, salt, sugar, and instant yeast. Add the olive oil and then the water. Mix with a large fork or your hands until all the dry ingredients are incorporated. Don't worry if it's a little shaggy. Cover the bowl and let it rest for 5 minutes.

Use a fork or a pastry docker to prick the entire surface of the rolled dough. This prevents the low-hydration dough from puffing up like a pita bread during baking. Assembly and Baking for Maximum Crunch The signature of this recipe is its high-gluten

Pietro’s Pizza is renowned for its distinct texture. Unlike a floppy Neapolitan pie or a thick deep-dish, it features a sturdy, golden foundation. It is thin but carries a satisfying structural crunch that holds heavy toppings without sagging.

Punch down the risen dough to release built-up gases. Turn it out onto a clean, lightly floured surface. Divide the dough into two equal portions for medium pizzas, or leave it whole for one giant family-sized pie. Shape into tight balls, cover with a damp cloth, and let rest for 30 minutes to relax the gluten. Rolling and Baking Techniques This process develops flavor and creates those tiny,

Place your pizza steel or stone on the top rack of your oven. Preheat the oven to its maximum temperature—ideally 260°C (500°F) or higher—for at least one full hour. Dust a pizza peel with cornmeal, lay down your rolled dough, add your toppings quickly, and launch it directly onto the hot stone. Bake for 7 to 9 minutes until the cheese melts and the bottom turns deeply golden brown. The Perforated Pan Method

For the most accurate results, measure your ingredients using a digital kitchen scale. Volume measurements (cups) are too inaccurate for low-hydration doughs. For the Dough:

Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it doubles in size. This should take about 1-2 hours, depending on the temperature of your kitchen.

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.