| 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 |
Most recipes aim for quick and easy. Pietro’s is a patient, almost meditative process. Here’s what sets it apart: pietros pizza dough recipe
Pietro’s is famous for pairing their pizza with a cold beer (any Northwest IPA) and a simple iceberg wedge salad with creamy garlic dressing. The dough is rich enough to stand alone, but a sprinkle of red pepper flakes and dried oregano before baking adds that pizzeria nostalgia. | Ingredient | Weight (grams) | Volume (approx
To nail this, throw away your measuring cups. Use a digital scale. This recipe uses Baker’s Percentages so you can scale it up or down. Most recipes aim for quick and easy
Preheat oven with a pizza stone/steel at 500–550°F (260–288°C) for at least 45 minutes.
Assemble pizza quickly. Bake for 5–8 minutes until crust is golden with dark spots.
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel.