Renato’s Perfect Pizza Dough Recipe

Yield: Single Batch

***NOTE: The dough must be prepared the day before cooking to be ready for the next day. Start the dough by 2:00 PM; to be used the following day!!***

Ingredients:

1-3/4 oz. fresh yeast

14-1/2 lb. best quality “high gl...

Pizzeria Vetri was founded by award winning chef, Marc Vetri in 2013. Their first restaurant opened in Philadelphia with great success. The essence of Pizzeria Vetri is to celebrate the art of making authentic wood fired pizza using the freshest ingredients.

The dough c...

To heat your brick pizza oven it is best to start with cheap, fast burning wood like pine or cedar, whatever is local in your area. Be sure NOT to use laminated woods or anything that has glue holding the wood together. Once your oven is heated, switch to “good” wood l...