Pietros Pizza Dough Recipe

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].

As soon as the pizza comes out of the oven, brush the hot crust edge with (don’t skip this — it’s the secret to that shiny, salty, buttery rim). Let rest 2 minutes, then slice into squares or wedges. Pietro’s traditionally cuts into squares, even on round pizzas. pietros pizza dough recipe

This recipe for Pietro's pizza dough yields enough for two large 16-inch pizzas or 8–10 personal-sized ones. The dough can be used immediately or refrigerated overnight to proof for better flavor. Yields : 2 large (16") pizzas or 8–10 personal pizzas. Bake Time : 12–16 minutes at 425°F. Ingredients Water : 2 cups warm (baby-bath temperature). Yeast : 1 package (approx. 2 tsp) active dry yeast. Sugar : 1 tbsp. Salt : 2 tsp. Flour : 5 cups. Olive Oil : 1 tsp (optional). Instructions 1 package of active dry yeast (or approximately

, which creates that signature crispness without making the dough tough. The Ingredients High-Gluten or Bread Flour (3 lbs / approx. 9-10 cups): Use a high-protein flour like King Arthur Bread Flour to get the necessary elasticity. Warm Water (28.8 oz / 3.6 cups): to activate the yeast without killing it. Active Dry Yeast (0.24 oz / 1 packet): Ensure it’s fresh; "proof" it in the water first. Sugar (1 oz / 2 tbsp): This feeds the yeast and helps the crust brown beautifully. Sea Salt (1 oz / 2 tbsp): For that essential savory balance. Vegetable Shortening (1.4 oz / 3 tbsp): Flour: 5 cups of all-purpose flour [11]