| 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 |
Sprinkle yeast and sugar over the dough (if not using autolyse, mix with flour first). Add salt and olive oil. Mix until no dry flour remains. pietros pizza dough recipe
The key to this specific style isn't just the ingredients—it’s the 24-hour cold fermentation and the use of shortening | Ingredient | Weight (grams) | Volume (approx
As the dough rested, Pietro poured tea and told stories. He spoke of Nonna’s tiny stove, of a winter when the oven door warped and they learned to coax heat from embers, of the day he opened the pizzeria with a borrowed stool and an old apron. Lucia turned pages of her notebook and copied down his notes: “Warm water—not hot. Olive oil for tenderness. Rest at least one hour.” But beneath the measurements she’d begun to scribble feelings: “patience,” “listening,” “home.” The key to this specific style isn't just
Place the dough in a clean bowl, cover with a damp cloth, and let it rise in a warm spot for 45 minutes. The Cold Cure (Crucial Step):