Pietros Pizza Dough Recipe __top__

The Secret to the Perfect Slice: Pietro’s Signature Pizza Dough

tavern-style thick crust

Before we dive into ingredients and steps, let’s understand what makes this dough unique. Most traditional pizza doughs — Neapolitan, New York, or even Chicago — focus on thinness, crispness, or fluffiness. Pietro’s falls into a rare category: , but with a soft, bread-like interior. pietros pizza dough recipe

1. Divide: Dump the dough onto a lightly floured counter. Using a bench scraper or knife, cut the dough into 4 equal pieces (roughly 210g each).
2. Shape: Take a piece of dough and pull the edges into the center, creating a round ball. Flip it over so the seam is on the bottom. Cup your hands around the dough ball and drag it lightly across the counter to seal the bottom and create surface tension.
3. The Container: Place the dough balls into individual airtight containers (like glass Pyrex or plastic dough containers) that allow room for them to expand.
4. The Fridge: Place them in the coldest part of your refrigerator for 24 to 48 hours.

   Proof the Yeast:

   In a stand mixer (like a KitchenAid or Bosch), combine the warm water, yeast, and sugar. Let the mixture sit for about 5 minutes until it becomes foamy [11]. The Secret to the Perfect Slice: Pietro’s Signature

   To mimic a commercial pizza oven, bake your pizza on the lowest rack or a preheated pizza steel Divide: Dump the dough onto a lightly floured counter