Pietros Pizza Dough Recipe !!link!! 〈2026〉

Transfer the stretched dough to your prepared parchment or peel. Add a thin layer of sauce, then sprinkle with your grated mozzarella and any other toppings. Remember, a classic thin-crust pizza is about balance, not overload. Slide the pizza from the peel onto the preheated stone in your oven.

Place in a lightly oiled bowl, cover. Let rise at room temperature (70–75°F) for until doubled in size.

Turn dough onto a floured surface. Gently deflate, divide into 2 equal balls (about 260g each). Shape each into a tight round by pulling edges toward the bottom. pietros pizza dough recipe

This recipe is for two 12-inch thin-crust pizzas.

When ready to bake, take the dough out of the fridge 1–2 hours before you plan to cook to let it come to room temperature. This makes it easier to stretch. Preheat your oven to a high temperature, ideally . Sprinkle a baking sheet with cornmeal. Stretch or roll the dough to about 12one-half -inch thickness to maintain that signature thicker crust. Transfer the stretched dough to your prepared parchment

3g (0.6%) – A minimal amount; we want flavor development, not massive rising power.

Whisk the sugar and active dry yeast into the lukewarm water. Let the mixture sit for 5 to 7 minutes until a frothy layer forms on the surface. 2. Mix the Dough Slide the pizza from the peel onto the

In a large mixing bowl or your stand mixer bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy. 2. Mix the Dough

500g (100%) – Provides the right protein balance (around 11%) for a tender crispness without becoming overly chewy like bread flour.