Pietros Pizza Dough Recipe Online

The secret to recreating the iconic, thin, and crispy crust of Pietro’s Pizza lies in a low-hydration, cold-fermented dough that bakes up golden brown. Pietro's Pizza, a legendary Pacific Northwest chain founded in 1957, is famous for its distinctively thin, pastry-like crust that manages to be both crispy on the bottom and tender to the bite. Ingredients 500 grams (approx. 4 cups) Water (Lukewarm): 240 milliliters (approx. 1 cup) Active Dry Yeast: 3.5 grams (1 teaspoon) Yellow Cornmeal: 30 grams (3 tablespoons) Shortening or Lard: 25 grams (2 tablespoons, melted) Sugar: 12 grams (1 tablespoon) Salt: 9 grams (1.5 teaspoons) Instructions 1. Activate the Yeast

What (sweet, herbaceous, or spicy) are you planning to pair with this crust? Share public link

Transfer to a pan (sprinkled with cornmeal or lined with parchment paper), add your toppings, and bake for until the crust is golden [11]. pietros pizza dough recipe

Remove the dough from the refrigerator 90 minutes before baking. Working with cold dough causes it to snap back during rolling.

This is the most critical step for that pizzeria-quality crust. The secret to recreating the iconic, thin, and

Slide the pizza onto the hot stone. Bake for 5-8 minutes, or until the edges are golden brown and charred in spots. Pro Tips for Success

Form the dough into a ball. Place it in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let rise at room temperature (70–75°F) for , or until doubled in size. 4 cups) Water (Lukewarm): 240 milliliters (approx

Mix until a cohesive dough forms. Increase speed slightly and knead for about

This comprehensive guide reveals how to recreate the legendary Pietro’s pizza dough recipe at home, breaking down the science, ingredients, and techniques required for cracker-crust perfection. The Science of the Cracker Crust

Remove the dough from the refrigerator at least 2 hours before you plan to bake. Divide the dough into two equal portions (for two medium-thin pizzas). Shape each portion into a tight ball, cover them with a damp cloth, and let them come up to room temperature. This relaxes the gluten, making the dough easy to roll out without springing back. Rolling and Baking for Maximum Crispness