Pietros Pizza Dough Recipe !exclusive! <Ad-Free>
The water content sits around 50% to 54%, creating a stiff dough that bakes into a rigid, crispy snap rather than a soft, bread-like texture.
Pietro's dough incorporates a notable amount of oil or shortening. Fat coats the flour molecules, shortening the gluten strands (hence the term "shortening"). This creates a tender, biscuit-like crispness rather than a tough, bread-like chew. The Lamination Process pietros pizza dough recipe
This finely milled Italian flour creates a smooth, elastic dough that stretches thin without breaking. The water content sits around 50% to 54%,
The water content sits around 50% to 54%, creating a stiff dough that bakes into a rigid, crispy snap rather than a soft, bread-like texture.
Pietro's dough incorporates a notable amount of oil or shortening. Fat coats the flour molecules, shortening the gluten strands (hence the term "shortening"). This creates a tender, biscuit-like crispness rather than a tough, bread-like chew. The Lamination Process
This finely milled Italian flour creates a smooth, elastic dough that stretches thin without breaking.