Pietros Pizza Dough Recipe =link=

"Oregon-style"

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

Olive Oil:

A small amount of extra-virgin olive oil is typically added to enrich the dough and improve its elasticity during stretching. The Art of Preparation pietros pizza dough recipe

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 The Art of Preparation There are several businesses

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): fornobravo

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:

1. Autolyse (optional but helpful)

cold fermentation

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 process of 24–48 hours to develop flavor and texture. Essential Recipe Components

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