Pietros Pizza Dough Recipe

A thin crust cannot support too many toppings. Keep it simple with a thin layer of sauce and cheese.

Add your favorite toppings. (To truly honor Pietro's, use tiny, old-world pepperoni slices or crumbled Italian sausage).

Recreating the at home is all about capturing that unique, slightly sweet, and sturdy texture. Enjoy the process of bringing a classic Oregon taste to your own kitchen! If you'd like, I can: Provide a recipe for their famous pizza sauce.

, home cooks emphasize that it is easy to stretch after a proper rest. Google Groups Expert Tips for Success

To prevent huge air bubbles from bubbling up and displacing your toppings, use a pastry docker or a standard dinner fork to prick holes across the entire surface of the rolled dough. High-Heat Baking pietros pizza dough recipe

Classic parlor pizza dough is not stretched by hand; it is rolled out. Dust your countertop and rolling pin with flour. Roll the dough ball from the center outward, rotating it frequently to maintain a circular shape. Aim for a thickness of roughly 1/8 inch. Docking the Crust

Steps:

," this crust isn't quite New York and definitely isn't Neapolitan

Preheat oven with a pizza stone/steel at for at least 45 minutes. Assemble pizza quickly. Bake for 5–8 minutes until crust is golden with dark spots. A thin crust cannot support too many toppings

To get the closest copycat recipe, using the right flour is key.

It frequently includes a higher ratio of sugar and shortening/oil compared to lean Neapolitan doughs, which helps achieve that characteristic golden, "deep-fried" crunch when baked in oiled pans . Recreated Recipe Specifications

Place your pizza steel or stone on the top rack of your oven. Preheat the oven to its maximum temperature—ideally 260°C (500°F) or higher—for at least one full hour. Dust a pizza peel with cornmeal, lay down your rolled dough, add your toppings quickly, and launch it directly onto the hot stone. Bake for 7 to 9 minutes until the cheese melts and the bottom turns deeply golden brown. The Perforated Pan Method

Thin-crust doughs entrap air easily. Docking guarantees a flat, cracker-style snap. (To truly honor Pietro's, use tiny, old-world pepperoni

Combine the bread flour and sea salt in a large mixing bowl or the bowl of a stand mixer. Pour in the yeast mixture and the vegetable oil. Stir with a wooden spoon or use the mixer's paddle attachment on low speed until a shaggy, dry dough forms. 3. The Kneading Phase

Bake for 12–16 minutes, until the crust is a deep golden brown and the cheese is bubbly. Tips for Success

The pizza dough popularized by —a landmark chain in the Pacific Northwest—is a distinct example of "Oregon-style" pizza . Unlike standard Neapolitan or New York-style doughs that prioritize airiness and a large rise, Pietro's dough is known for its cracker-thin, crispy texture and a unique "rolled" preparation method . The "Oregon Style" Dough Profile

Divide into two equal balls for large 16-inch pizzas, or smaller for individual sizes. Let the balls rest, covered, for at least minutes before rolling. 5. Shape and Bake Preheat your oven to . Roll out the dough to approximately 14one-fourth 12one-half -inch thick.

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