Dough Recipe | Pietros Pizza

Pietro’s Pizza

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

Storage

5. First rise (bulk ferment)

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

combination of high hydration, cold fermentation, garlic butter in the pan, and a par-bake

Let’s be honest: no home oven will perfectly replicate a gas-fired Pietro’s deck oven from 1972. But this recipe gets you 95% of the way there. The creates a crust that’s thicker than standard, softer than breadstick texture, and more flavorful than any chain pizza. Pietro’s Pizza The pizza dough popularized by —a

Semolina:

Often added to the mix (approximately ⅓ cup) to provide that iconic "sassy" charred bottom and extra crunch. First rise (bulk ferment)