For two large 16-inch pizzas (or three 12-inch pizzas), you will need:
If your dough keeps bubbling up too much, use a fork to "dock" (poke holes in) the crust before adding sauce. pietros pizza dough recipe
The "hydration" of a dough refers to the ratio of water to flour. For a Pietro’s style crust—which needs to be rolled thin but not dry—we aim for a hydration of around . This is wet enough to create steam bubbles inside the crust during baking, creating airiness, but dry enough to handle without sticking to everything. For two large 16-inch pizzas (or three 12-inch
For an authentic finish, brush the baked crust with garlic-infused olive oil immediately after removing it from the oven. This is wet enough to create steam bubbles
Place the dough in a lightly oiled bowl. Cover with plastic wrap. Let it rise at room temperature for 1 hour. Then, perform a "stretch and fold": grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat 4 times. This strengthens the gluten without deflating the gas bubbles. Cover and let rise for another hour.
You can use Instant Yeast or Active Dry Yeast. Instant yeast is preferred because it can be mixed directly into the flour without blooming. It provides a steady, reliable rise.
