Pietros Pizza Dough: Recipe

The legendary dough recipe from Pietro's Pizza , a Pacific Northwest staple since 1957, is famous for its unique "Oregon-style" 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

Pietro's crust is often described as having two distinct layers that can almost be peeled apart—a crispy, charred base and a light, airy top filled with air pockets. To replicate this at home, enthusiasts often use a cold fermentation process of 24–48 hours to develop flavor and texture. Essential Recipe Components

While the official commercial recipe is proprietary, home recreations typically include: Pietros Pizza Dough Recipe

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

crust. Known for its distinctively thin, "cracker-style" texture and that perfect golden finish, this dough is the secret sauce to recreating the Oregon institution at home.

The key to this specific style isn't just the ingredients—it’s the 24-hour cold fermentation and the use of shortening

, which creates that signature crispness without making the dough tough. The Ingredients High-Gluten or Bread Flour (3 lbs / approx. 9-10 cups): Use a high-protein flour like King Arthur Bread Flour to get the necessary elasticity. Warm Water (28.8 oz / 3.6 cups): to activate the yeast without killing it. Active Dry Yeast (0.24 oz / 1 packet): Ensure it’s fresh; "proof" it in the water first. Sugar (1 oz / 2 tbsp): This feeds the yeast and helps the crust brown beautifully. Sea Salt (1 oz / 2 tbsp): For that essential savory balance. Vegetable Shortening (1.4 oz / 3 tbsp):

This is the "secret" ingredient. While many use olive oil, shortening provides the unique "Pietro's" snap. Step-by-Step Instructions Thin Crust Pizza Dough

If you like a crispy crust on your pizza then give this homemade pizza dough recipe a try! cdkitchen.com Pizza Dough pamelasalzman.com Hand-Mixed, Wood-Fired Pizza Dough

Chef Leo's simple and delicious hand-mixed pizza dough recipe that bakes up wonderfully in a wood fired oven. fornobravo.com Activate the Yeast:

In a large bowl, whisk your warm water, yeast, and sugar. Let it sit for about 10–15 minutes until it becomes frothy. Mix the Dry Goods:

Add your flour to a stand mixer bowl. Start the mixer on low and slowly pour in the yeast mixture. Add Salt & Fat:

After 2 minutes of mixing, sprinkle in the salt. Once incorporated, add the shortening. Mix for another 3–5 minutes until the dough is smooth and semi-sticky. Initial Rise:

Place the dough in a clean bowl, cover with a damp cloth, and let it rise in a warm spot for 45 minutes. The Cold Cure (Crucial Step):

Punch the dough down and divide it into balls (approx. 300g each). Place them on a cookie sheet, cover tightly with plastic wrap, and refrigerate for 24 hours pietros pizza dough recipe

. This long rest develops the flavor and creates the cracker-thin structure. Prep for Baking:

Take the dough out 1 hour before you plan to bake. Preheat your oven (and a pizza stone, if you have one) to The Stretch:

On a floured surface, roll the dough out as thin as possible. For the most authentic Pietro's look, use a dough docker (or a fork) to poke holes across the base to prevent it from puffing up too much. Pro Tip for the Perfect Crunch

To mimic a commercial pizza oven, bake your pizza on the lowest rack or a preheated pizza steel

. The intense bottom heat is what gives you that "snap" when you take a bite. to pair with this thin crust? Thin Crust Pizza Dough

If you like a crispy crust on your pizza then give this homemade pizza dough recipe a try! cdkitchen.com Pizza Dough pamelasalzman.com Hand-Mixed, Wood-Fired Pizza Dough

Chef Leo's simple and delicious hand-mixed pizza dough recipe that bakes up wonderfully in a wood fired oven. fornobravo.com Thin Crust Pizza

An easy dough recipe for thin crust pizza; it can be made up to three days in advance! browneyedbaker.com Pizza dough Recipe

Since opening its doors in 1957, Pietro’s Pizza has defined a unique "Northwest style". Unlike the standard New York slice or Neapolitan pie, a classic Pietro’s crust is a masterclass in texture: it features a thin, crunchy, cracker-like bottom dusted in cornmeal, topped by a bubbly, airy layer with distinct air pockets.

This guide breaks down how to replicate that famous thin-crust experience at home using a reliable copycat process. The Pietro’s Pizza Dough Recipe

This recipe yields enough dough for two large 16-inch pizzas or 8–10 personal-sized pizzas. Ingredients

Warm Water: 2 cups (aim for "baby bath" temperature, roughly 105°F–115°F) Active Dry Yeast: 1 package (2 ¼ tsp) Sugar: 1 tbsp (helps with browning and yeast activation) Salt: 2 tsp

All-Purpose Flour: 5 cups (unbleached is preferred for a better rise) Olive Oil: 1 tsp (optional, but recommended for elasticity)

Cornmeal: For dusting the pan (essential for that signature "Oregon-style" crunch) Step-by-Step Instructions The legendary dough recipe from Pietro's Pizza ,

Activate the Yeast: In a stand mixer bowl, combine the warm water, yeast, and sugar. Let the mixture sit for about 5 minutes until it becomes frothy.

Mix the Dough: Add the salt, olive oil, and flour. Using a dough hook on low speed, mix for approximately 5 minutes or until the dough pulls away cleanly from the sides of the bowl.

The First Rise: Divide the dough into balls. You can use them immediately, but for the best flavor, place them in oiled bags and let them cold ferment in the refrigerator for a few hours or overnight.

Shape and Roll: On a floured surface, roll the dough out to about 1/2-inch thickness (or thinner if you prefer a true cracker-style base).

Prep the Pan: Sprinkle your pizza pan or stone generously with cornmeal before transferring the dough. This prevents sticking and provides the "Pietro's crunch".

Bake: Top with a heavily spiced, herb-rich sauce. Bake at 425°F for 12–16 minutes until the cheese is bubbling and the crust is golden brown. Keys to an Authentic Pietro’s Crust

The Dual-Layer Texture: Fans describe the crust as having a "split" personality—a crispy, charred bottom layer and a soft, bubbly top layer. To achieve this, avoid "de-gassing" the dough too much when rolling it out, which allows those air pockets to expand in the oven.

Cold Fermentation: While the dough can be used fresh, a 24- to 72-hour cold rise in the fridge develops the complex, slightly tangy flavor that distinguishes professional parlor dough from home recipes.

The East Coast Variation: If you are looking for the style found at Pietro's of East Meadow in New York, the signature move is a sesame seed crust. Brush the edges of your dough with water or oil and press in a heavy layer of sesame seeds before baking. to pair with this crust? blogspot.com THE BEST NEW YORK STYLE PIZZA DOUGH

This recipe make four 14" pizzas or can be halved to make two 14-inch pizzas Thin Pizza Crust - Pizzeria Bianco, Phoenix

Preheat your oven to 475°F (245°C) — yes, you preheat the oven before the final proof. Brush your deep pan generously with garlic butter (melted butter + garlic powder). Then dust the pan bottom with cornmeal or semolina.

What emerges from the oven is nothing short of transcendent. A crust that shatters when you bite, then gives way to a soft, cloud-like interior. The kind of dough that holds its own against aggressive toppings but is just as happy brushed with garlic and olive oil alone.

Pietro passed away in 2018, but his dough lives on. Every Saturday, his grandson still uses the original wooden proofing box. And now, with this recipe, you can bring a piece of that legacy into your own kitchen.

Just remember Pietro’s golden rule: “No rush. The dough knows the way.” Preheat your oven to 475°F (245°C) — yes,

The famous Pietro’s Pizza crust (often referred to as "Oregon-Style" or "Willamette Valley-style") is iconic for its unique texture: a cracker-like, crunchy bottom thin, bubbly, and chewy top layer www.reddit.com

There are several businesses under the "Pietro's" name, but the most sought-after recipe is for the Northwest-based chain known for its original thin-crust established in 1957. www.pietrosrestaurants.com The "Oregon-Style" Copycat Recipe

This recipe attempts to recreate the classic Northwest Pietro's crust, characterized by its cornmeal-dusted bottom and high-gluten structure. Ingredients: 28.8 oz (warm, 80-85°F) High-Gluten Flour:

3 lbs (48 oz) — High gluten is essential for that specific chew 0.24 oz (approx. 2 ¼ tsp) active dry yeast 0.96 oz (approx. 2 tbsp) 0.96 oz (approx. 1 ½ tbsp) Shortening:

1.4 oz (approx. 3 tbsp) — Helps create the distinct "fried" crunch For dusting the pan/peel Instructions: Whisk the yeast into the warm water in a large bowl.

Pour the mixture into a stand mixer. Add the flour and mix on slow speed. Sprinkle in the sugar. Incorporate:

After 2 minutes, add the salt. Scrape the sides of the bowl to ensure everything is combined. Final Dough:

Add the shortening and mix for 3 more minutes until the dough is smooth.

Place the dough in a clean bowl, cover with a damp cloth, and let it rise for 45 minutes.

Divide into balls. If you want a more authentic texture, some home cooks suggest letting it proof in the fridge for a few hours or overnight to develop flavor.

Roll thin (about 1/8 to 1/2 inch depending on preference). Use plenty of

on the baking sheet for that signature sandy, crispy bottom. Bake at 425°F–450°F for 10–16 minutes. Key Characteristics of Pietro's Style The Sauce: Unlike many pizza sauces, Pietro's is described as thick, pasty, and heavily spiced with herbs and red pepper flakes. The Lamination:

Enthusiasts note the crust often feels like two layers: a firm, charred bottom and a bubbly, thin top that can sometimes be peeled apart. The Cheese: Often a blend that includes alongside mozzarella. www.reddit.com Other "Pietro's" Styles Pietros Pizza Dough Recipe

Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky (not sticky).
Alternative: Use a stand mixer with dough hook on low speed for 6 minutes.

This recipe makes four 12-inch pizza balls. It is scalable, but we recommend sticking to these ratios (baker’s percentages) for consistency.

Place dough balls in a covered, lightly floured proofing box or on a floured baking sheet. Proof for 1–2 hours at room temperature, or refrigerate for 24–72 hours for deeper flavor.