Pietros Pizza Dough Recipe Official

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel.

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. pietros pizza dough recipe

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. Place dough in a lightly oiled bowl, cover

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

This recipe makes two 12-inch thick-crust pizzas or one 14-inch large.

Brush the top edge of the par-baked crust with more garlic butter. Then, sauce all the way to the edge (Pietro’s is not shy). Use a thin layer of high-quality pizza sauce — slightly sweet, not too acidic. Top generously with low-moisture whole milk mozzarella (not fresh). Optional: sprinkle with Parmesan. Ingredients: 28

Pietro’s classic topping combo is pepperoni and mushrooms, but the dough shines with anything.

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.

To nail this, throw away your measuring cups. Use a digital scale. This recipe uses Baker’s Percentages so you can scale it up or down.

Pietros pizzas are not round. They are imperfect rectangles or rough circles.