Since opening its doors in 1957, 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.
When it comes to legendary pizza, the magic isn't just in the toppings; it’s all in the foundation. Pietro’s pizza dough has earned a reputation for its unique "Oregon-style"
in the Pacific Northwest or just looking for a reliable, crispy foundation for your Friday night feast, this dough is the answer. pietros pizza dough recipe
1 tablespoon kosher salt and 1 tablespoon sugar (or honey) 1. Mixing & Initial Rest
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: Pietro’s Pizza Since opening its doors in 1957,
: Despite its thinness, the dough often develops a flurry of air pockets and bubbles, creating a light, airy top layer that can sometimes be peeled away from the crisp bottom.
Increase speed to medium-low. Knead for until the dough is smooth, elastic, and slightly tacky (not sticky). It should pull away from the sides of the bowl but stick just a little to the bottom. Pietro’s pizza dough has earned a reputation for
Pour the mixture into a stand mixer. Add the flour and mix on slow speed. Sprinkle in the sugar. Incorporate: