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Instructions:
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 pietros pizza dough recipe
To nail this, throw away your measuring cups. Use a digital scale. This recipe uses so you can scale it up or down. Instructions: This recipe for Pietro's pizza dough yields
You cannot truly replicate Pietro’s dough without the right pan. The restaurant uses (similar to Detroit-style pizza pans but round). If you don’t have one, use a heavy 12- or 14-inch round cake pan or a deep-dish pizza pan with at least 1-inch high sides. Avoid perforated pizza screens — they’ll ruin the texture. Bake Time : 12–16 minutes at 425°F