Pietros Pizza Dough Recipe -

Gently punch the dough down to release air. For the most authentic "Pietro’s" texture, divide the dough into two balls and let them rest for another 20 minutes before rolling. 💡 Pro-Tips for the Best Crust

Key characteristics of the dough:

And every Sunday, whether the oven was brand new or an old door warped by time, she mixed two cups of flour, salt, a pinch of sugar, yeast in lukewarm water, olive oil—measured, then tuned with the hands. She felt the gluten stretch and listened for the hum. When the dough answered, she would smile and think of Pietro, Nonna, and a small red-and-white sign that had taught the neighborhood what patience tasted like.

An easy dough recipe for thin crust pizza; it can be made up to three days in advance! browneyedbaker.com Pizza dough Recipe pietros pizza dough recipe

Cover the pan with oiled plastic wrap. Let the dough proof for at room temperature. It will puff up noticeably — that’s the hallmark of Pietro’s thick, airy crust.

: A thin, super-crispy base that is remarkably rigid.

This recipe makes . It is scalable, but we recommend sticking to these ratios (baker’s percentages) for consistency. Gently punch the dough down to release air

Sprinkle your pizza pan or stone generously with cornmeal before transferring the dough. This prevents sticking and provides the "Pietro's crunch".

: Adds a bit of richness and helps with browning in home ovens. Step-by-Step Guide

Use a pizza stone if you have one to ensure a crispy bottom crust. She felt the gluten stretch and listened for the hum

| Problem | Likely Cause | Fix | |--------|--------------|-----| | Dough too sticky | Low protein flour or too much water | Use bread flour; reduce water by 10g | | Crust not chewy | Over-kneaded or under-hydrated | Don’t exceed 10 min kneading; check hydration | | Dense/hard crust | Skipped final proof in pan | Let dough puff at least 45 min in pan | | Dough tears when stretching | Too cold or under-rested | Rest dough 20 min at room temp | | Not buttery enough | Skimped on pan butter or final brush | Double the garlic butter; apply twice |

Add the flour, salt, and shortening (or olive oil) to the yeast mixture. Attach the dough hook and set the mixer to low speed.

crust. Known for its distinctively thin, "cracker-style" texture and that perfect golden finish, this dough is the secret sauce to recreating the Oregon institution at home.

Use a pastry docker or the tines of a fork to prick holes all over the rolled-out dough. This prevents large air bubbles from bubbling up and pushing your toppings off the pizza.

Alexandra Stafford's Neapolitan-ish Pizza Dough - Cherry Bombe