Pietros Pizza Dough Recipe (2025)

He measured without looking up from the bowl. Two cups of flour, a pinch of salt, a teaspoon of sugar, a packet of yeast blooming in lukewarm water with a drizzle of olive oil—simple things arranged like constellations. Lucia watched his hands fold, press, and bring the mass into itself. He showed her how to feel the gluten stretch, how to shape the ball so the surface smoothed beneath her palm.

," this crust isn't quite New York and definitely isn't Neapolitan pietros pizza dough recipe

To mimic the conditions of a professional pizza oven, the home baker should preheat a pizza stone or cast iron pan at the highest possible temperature (often 500-550°F) for at least 45 minutes. This intense heat causes "oven spring," where the dough rapidly expands, resulting in a thin, golden crust with the characteristic airy edges of a true artisan pie. The Pizza Lab: Three Doughs to Know - Serious Eats He measured without looking up from the bowl

A real Pietros oven runs at 600°F+. Your home oven maxes at 500-550°F. Here is the workaround: He showed her how to feel the gluten

In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. (If using instant yeast, mix directly with flour.)