Pietros Pizza Dough Recipe -

Shape the stiff dough into a smooth ball. Lightly grease a large bowl with a few drops of oil. Place the dough inside, cover tightly with plastic wrap, and place it in the refrigerator for a minimum of 24 hours (48 hours yields the best flavor). Step 5: Divide and Rest

If you have ever visited the Northwest, you likely know the legendary snap and crunch of a Pietro’s Pizza

There are easier doughs. There are faster doughs. But there is only one Pietros.

Incorporating solid fat instead of olive oil creates microscopic layers, yielding a signature flaky texture.

The legendary dough recipe from Pietro's Pizza , a Pacific Northwest staple since 1957, is famous for its unique characteristics: a thin, cracker-like bottom with a bubbly, soft top layer. Unlike standard New York or Neapolitan styles, this crust is frequently dusted with cornmeal for a distinct crunch. The "Oregon-Style" Secret

10g (2%) – Crucial for bringing out the savory flavor of the grain. For Assembly:

Place dough balls in a covered, lightly floured proofing box or on a floured baking sheet. Proof for at room temperature, or refrigerate for 24–72 hours for deeper flavor.

8g (approx. 1.5 teaspoons) Fine sea salt or kosher salt for flavor development and gluten strengthening. Step-by-Step Instructions 1. Activate the Yeast

Place in a lightly oiled bowl, cover. Let rise at room temperature (70–75°F) for until doubled in size.

For the best results, let the dough cold-ferment for at least 24 hours, but 2–3 days is ideal. This process develops flavor and creates those tiny, airy pockets. 4. Rise and Shape