Pietros Pizza Dough Recipe New! 【Must Try】

For more authentic Pietro’s flavor, do a cold rise. After mixing, put the dough in the fridge for 24–48 hours. This develops the fermented, almost sourdough-like tang in their crust. If you do this, let it come to room temp for 1 hour before shaping.

Pietro laughed softly. “It’s not a secret," he said. "It’s memory and patience. Do you want to try?” pietros pizza dough recipe

Pietro himself (nonno Pietro to locals) immigrated from Naples in the 1950s, bringing little more than a worn leather apron and a notebook filled with notes from his father’s bakery. While most pizzerias rushed to use modern shortcuts, Pietro insisted on a 24-hour fermentation, high-gluten flour, and a touch of something unusual: a spoonful of barley malt syrup. For more authentic Pietro’s flavor, do a cold rise