Pietros Pizza Dough Recipe -

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.

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

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

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

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. Fans describe the crust as having a "split"

For dusting the pan (essential for that signature "Oregon-style" crunch) Step-by-Step Instructions

Sprinkle your pizza pan or stone generously with cornmeal before transferring the dough. This prevents sticking and provides the "Pietro's crunch". Bake at 425°F for 12–16 minutes until the

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.