Pietros Pizza | Dough Recipe

“It's the dough that takes your pizza from "okay" to "OH WOW!" It’s soft, it’s fluffy, and it’s just a little bit crispy in all the right spots.” copycatcooking.com How To Make Pro Level Pizza Dough! 😱 - Facebook

What you plan to use (pizza stone, baking sheet, steel?)

Ingredients:

Transfer your docked, ultra-thin dough round onto the peel. Shake the peel slightly to ensure the dough slides freely.

10g (2%) – Crucial for bringing out the savory flavor of the grain. For Assembly: pietros pizza dough recipe

Stretch the dough by hand on a floured surface, leaving a slightly thicker "lip" at the edge. Transfer to parchment paper on a pizza peel. Top quickly and slide the pizza onto the hot stone. Bake for at 550°F, or until the edges are golden brown and charred in spots.

What do you have available (e.g., stand mixer, rolling pin, dough docker)? Share public link “It's the dough that takes your pizza from

Vital for the "bloom." Using tepid water (ideally 100-105°F) with a touch of honey or sugar helps activate the yeast, creating the gas bubbles essential for a light interior.

Lightly oil a large bowl. Place the dough ball inside and turn it once to coat it in oil. Cover the bowl tightly with plastic wrap. Place it in the refrigerator for a minimum of 24 hours, though 48 hours is ideal. Cold fermentation slows down the yeast, allowing enzymes to break down starches into complex sugars, creating that distinct pizzeria depth of flavor. Shaping and Baking the Pizza 1. Temper the Dough 10g (2%) – Crucial for bringing out the