Pietros Pizza Dough Recipe May 2026

2 cups (aim for "baby bath" temperature, roughly 105°F–115°F) Active Dry Yeast: 1 package (2 ¼ tsp) Sugar: 1 tbsp (helps with browning and yeast activation) Salt: 2 tsp

This recipe yields enough dough for two large 16-inch pizzas or 8–10 personal-sized pizzas. pietros pizza dough recipe

Fans describe the crust as having a "split" personality—a crispy, charred bottom layer and a soft, bubbly top layer. To achieve this, avoid "de-gassing" the dough too much when rolling it out, which allows those air pockets to expand in the oven. 2 cups (aim for "baby bath" temperature, roughly

While the dough can be used fresh, a 24- to 72-hour cold rise in the fridge develops the complex, slightly tangy flavor that distinguishes professional parlor dough from home recipes. charred bottom layer and a soft