They topped the rounds—simple San Marzano tomato, grated mozzarella, a flick of basil—and slid them into the oven. In the heat, the dough remembered what it was supposed to be: airy, crisp, with a bronzed rim that sang if you tapped it. When the pizzas came out, Pietro let her taste first.
The core of this dough lies in a precise blend of flours and leavening agents. Unlike standard recipes that use only all-purpose flour, Pietro’s-style crust often incorporates: pietros pizza dough recipe
Do not just dump everything in a bowl at once. They topped the rounds—simple San Marzano tomato, grated