Dough Recipe | Pietros Pizza
To make an authentic Pietro’s Pizza Dough , you need to focus on a high-hydration, Neapolitan-style base that yields a soft, chewy interior with a crispy, charred exterior. This guide follows a traditional approach inspired by Italian techniques. Ingredients
500g Tipo '00' Flour: This finely ground Italian flour is the secret to a smooth, workable dough. You can find this at retailers like Amazon or specialty grocers. 300ml Lukewarm Water: Roughly hydration for that classic texture.
1 tsp Fine Sea Salt: Essential for flavor and controlling the yeast. pietros pizza dough recipe
1/2 tsp Active Dry Yeast: A small amount for a long, slow rise.
1 tsp Olive Oil (Optional): Adds a bit of richness and helps with browning in home ovens. Step-by-Step Guide To make an authentic Pietro’s Pizza Dough ,
Alexandra Stafford's Neapolitan-ish Pizza Dough - Cherry Bombe
6. Divide and shape
Turn dough onto a clean surface. Divide into 4 equal portions (~250g each). Shape each into a tight ball. Form the dough into a tight ball
Step 3: The Cold Fermentation (The Pietros Magic)
This is where 99% of home cooks fail. They are impatient.
- Form the dough into a tight ball.
- Place it in a lightly oiled bowl. Cover tightly.
- Let it sit at room temperature for 1 hour. (It will rise slightly, maybe 30%).
- Move to the refrigerator for 24 to 48 hours. Do not skip this. At 24 hours, the flavor is good. At 48 hours, it tastes like Pietros. At 72 hours, it is ethereal.
Ingredients
| Ingredient | Weight (grams) | Volume (approx.) | Notes | |------------|----------------|------------------|-------| | Bread flour (or 00 flour) | 300g | 2½ cups | High protein (12–13%) | | Water (lukewarm, 90–95°F) | 200g | ¾ cup + 1 tbsp | 65% hydration | | Fine sea salt | 8g | 1¼ tsp | — | | Olive oil (optional) | 10g | 2 tsp | For tenderness | | Instant dry yeast | 3g | 1 tsp | Or 6g fresh yeast | | Sugar (optional) | 4g | 1 tsp | Helps browning |