The famous Pietro’s Pizza crust (often referred to as "Oregon-Style" or "Willamette Valley-style") is iconic for its unique texture: a cracker-like, crunchy bottom thin, bubbly, and chewy top layer www.reddit.com
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
This recipe attempts to recreate the classic Northwest Pietro's crust, characterized by its cornmeal-dusted bottom and high-gluten structure. Ingredients: 28.8 oz (warm, 80-85°F) High-Gluten Flour:
3 lbs (48 oz) — High gluten is essential for that specific chew 0.24 oz (approx. 2 ¼ tsp) active dry yeast 0.96 oz (approx. 2 tbsp) 0.96 oz (approx. 1 ½ tbsp) Shortening:
1.4 oz (approx. 3 tbsp) — Helps create the distinct "fried" crunch For dusting the pan/peel Instructions: Whisk the yeast into the warm water in a large bowl.
Pour the mixture into a stand mixer. Add the flour and mix on slow speed. Sprinkle in the sugar. Incorporate:
After 2 minutes, add the salt. Scrape the sides of the bowl to ensure everything is combined. Final Dough:
Add the shortening and mix for 3 more minutes until the dough is smooth.
Place the dough in a clean bowl, cover with a damp cloth, and let it rise for 45 minutes.
Divide into balls. If you want a more authentic texture, some home cooks suggest letting it proof in the fridge for a few hours or overnight to develop flavor.
Roll thin (about 1/8 to 1/2 inch depending on preference). Use plenty of
on the baking sheet for that signature sandy, crispy bottom. Bake at 425°F–450°F for 10–16 minutes. Key Characteristics of Pietro's Style The Sauce: Unlike many pizza sauces, Pietro's is described as thick, pasty, and heavily spiced with herbs and red pepper flakes. The Lamination:
Enthusiasts note the crust often feels like two layers: a firm, charred bottom and a bubbly, thin top that can sometimes be peeled apart. The Cheese: Often a blend that includes alongside mozzarella. www.reddit.com Other "Pietro's" Styles Pietros Pizza Dough Recipe
Reviews for the " Pietro’s Pizza Dough Recipe " (often associated with Pietro's Pizza in the Pacific Northwest or a widely shared recipe from Maryalice Cutcher ) highlight it as a highly reliable, family-friendly crust known for its versatility and classic pizzeria flavor. Google Groups Key Highlights & User Feedback Flavor and Texture
: Reviewers consistently describe the dough as "delicious" and "full of flavor". It is praised for achieving a crusty exterior
while remaining tender inside. Some users recommend adding fresh herbs, like , directly into the dough to "amp up" the flavor profile. Versatility
: The recipe is highly adaptable. While many prefer to roll it thin and crispy
, it also performs well for those who enjoy a thicker, breadier crust. Ease of Use
: It is noted as being easy to handle, even for those who are typically "picky" about homemade dough. In community forums like The Virtual Weber Bulletin Board
, home cooks emphasize that it is easy to stretch after a proper rest. Google Groups Expert Tips for Success
To replicate the authentic Pietro’s experience at home, community members and experts suggest: Kneading Technique : The secret is kneading until you reach the maximum point of elasticity without breaking the gluten mesh. Topping Management
: Avoid overloading the pizza with toppings. Excess weight can make it impossible to slide the dough off a pizza peel and onto a stone. Cold Fermentation : For enhanced flavor, some users suggest a long cold ferment
in the refrigerator. However, if fermenting for several days, you must decrease the yeast amount to prevent the dough from becoming a "gooey mess". Par-Baking : Some home cooks found success by par-baking the dough pietros pizza dough recipe
for about 3 minutes at 425°F before adding toppings to ensure a perfectly crisp base. Google Groups Sourcing the Dough If you prefer not to make it from scratch, fans in local community groups
have noted that you can often purchase pre-made dough directly from Pietro’s Pizza
locations for roughly $5, which is enough to make approximately three pizzas. full ingredient list and step-by-step instructions to try this recipe yourself? Pietros Pizza Dough Recipe 28 Dec 2023 —
The Ultimate Guide to Pietro's Pizza Dough Recipe If you grew up in the Pacific Northwest, specifically in the Willamette Valley, the name Pietro’s Pizza likely brings back memories of family birthdays, arcade games, and a very specific kind of pizza. Founded in 1957 in Longview, Washington, Pietro’s became famous for a crust that sits in a unique category often called "Oregon-style" or "Willamette Valley-style".
This article explores what makes this legendary dough so special and how you can recreate it in your own kitchen. What Makes Pietro’s Pizza Dough Unique?
Pietro’s crust is a masterclass in texture. It is neither a New York-style floppy slice nor a thick Chicago deep dish. Instead, it features:
The "Cracker" Bottom: A thin, super-crispy base that is remarkably rigid.
Cornmeal Dusting: One of the most recognizable traits is the heavy dusting of cornmeal on the bottom, which provides a distinctive crunch and prevents sticking.
Bubbly Top Layer: Despite its thinness, the dough often develops a flurry of air pockets and bubbles, creating a light, airy top layer that can sometimes be peeled away from the crisp bottom.
The "Snap": When you bite into a Pietro’s slice, it should have a clean snap rather than a chewy tug. Pietro's Style Pizza Dough Recipe
To achieve that authentic Northwest crunch, you need a high-protein flour and a specific handling technique. Ingredients
Flour: 3 lbs (approx. 9–10 cups) high-gluten or bread flour.
Water: 28.8 oz (approx. 3.5 cups) warm water, ideally 80–85°F. Yeast: 0.24 oz (1 packet) active dry yeast.
Sugar: 1 oz (approx. 2 tbsp) granulated sugar to feed the yeast and help with browning. Salt: 1 oz (approx. 1.5 tbsp) sea salt for flavor.
Fat: 1.4 oz (approx. 3 tbsp) shortening or lard. Shortening is key for that "biscuit-like" tender-yet-crisp texture. For the Pan: Plenty of yellow cornmeal. Step-by-Step Instructions Midwest-style Thin Crust Pizza Reminiscent of Casey's or Rosatti's thin crust pizza. angelalynne.net Thin & Crusty Pizza Crust - No-knead & Baker's %s
Whether you're recreating the nostalgic thin-crust vibe of Pietro’s Pizza
in the Pacific Northwest or just looking for a reliable, crispy foundation for your Friday night feast, this dough is the answer.
This recipe focuses on a low-moisture, long-fermentation style that yields a sturdy, crackery base capable of holding plenty of toppings without getting soggy. 🍕 The Pietro’s Style: What Makes It Different?
Classic Pietro’s dough isn't like the pillowy, airy Neapolitan style. It is:
Thin and Crispy: Often rolled out rather than hand-stretched.
Structured: Uses "Strong" or Bread flour to handle heavy cheese and toppings.
Slightly Sweet: A touch of sugar helps the crust brown beautifully in home ovens. 🛒 Ingredients The famous Pietro’s Pizza crust (often referred to
Flour: 3 ½ cups Bread Flour (provides that essential crunch). Water: 1 ¼ cups warm water (approx. Yeast: 1 packet ( tsp) Active Dry Yeast. Oil: 2 tbsp Extra Virgin Olive Oil. Sugar: 1 tbsp Granulated Sugar (for browning). Salt: 1 ½ tsp Kosher Salt. 🥣 Step-by-Step Instructions 1. Bloom the Yeast
In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5–10 minutes until it becomes foamy. 2. Mix the Dough
In a large mixing bowl (or a stand mixer), combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy ball forms. 3. The Kneading Process
By Hand: Turn the dough onto a floured surface and knead for 8–10 minutes.
By Mixer: Use a dough hook on medium-low speed for about 5–6 minutes.
Goal: The dough should be smooth, elastic, and slightly tacky but not sticky. 4. The First Rise
Place the dough in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size. 5. Punch and Prep
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
Cold Ferment: For deeper flavor, put the dough in the fridge for 24 hours after the first rise. This slow ferment creates those tiny bubbles and a more complex taste.
The Roll Out: Use a rolling pin to get the dough consistently thin. Don't be afraid to get it to about inch thick. High Heat: Crank your oven as high as it goes (usually
). If you have a Baking Steel or stone, preheat it for at least 45 minutes.
This recipe for Pietro's pizza dough yields enough for two large 16-inch pizzas or 8–10 personal-sized ones. The dough can be used immediately or refrigerated overnight to proof for better flavor. Pietro's Pizza Dough Recipe Yields: 2 large (16") pizzas or 8–10 personal pizzas. Bake Time: 12–16 minutes at 425°F. Ingredients Water: 2 cups warm (baby-bath temperature). Yeast: 1 package (approx. 2 tsp) active dry yeast. Sugar: 1 tbsp. Salt: 2 tsp. Flour: 5 cups. Olive Oil: 1 tsp (optional). Instructions
Activate Yeast: In a stand mixer (like a KitchenAid or Bosch), combine the warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
Mix: Add the salt, flour, and optional olive oil. Using a kneading hook, mix on low speed for about 5 minutes until the dough no longer sticks to the sides of the bowl.
Divide: Separate the dough into balls based on your desired pizza size.
Proof: You can use the dough immediately, or let it proof in a sealed bag in the fridge for a few hours or overnight for a better rise.
Roll and Bake: Roll the dough to about 1/2-inch thickness on a floured surface. Transfer to a pan (ideally lined with parchment paper or sprinkled with cornmeal). Add toppings and bake at 425°F for 12–16 minutes. Pietros Pizza Dough Recipe
Flour: 4 ¾ cups unbleached bread flour (approx. 1 lb 8.5 oz) Whole Wheat: ½ cup whole wheat flour (approx. 2.8 oz) Yeast: 1 teaspoon instant yeast Liquid: 2 cups warm water (105-115°F) Oil: 1 ½ tablespoons olive oil
Seasoning: 1 tablespoon kosher salt and 1 tablespoon sugar (or honey) 1. Mixing & Initial Rest
Combine all dry ingredients—bread flour, whole wheat flour, salt, sugar, and yeast—in a large mixing bowl. Make a well in the center and pour in the warm water and olive oil. Stir with a large fork until the flour is mostly incorporated and a shaggy dough forms. Cover the bowl and let the mixture rest for 5 minutes to allow the flour to hydrate fully. 2. Kneading
Knead the dough by hand for 5 to 10 minutes. If the dough is too sticky, add flour by the tablespoon; if too dry, add a splash of water. The goal is a dough that is "tacky, soft, and supple" rather than dry or overly sticky. If using a stand mixer, use the dough hook on low speed for about 5 minutes until the dough clears the sides of the bowl. 3. Cold Fermentation (The Secret Step)
For the best flavor development, divide the dough into 4 or 5 equal portions (about 8–10 oz each). Place each portion into an individual zip-top bag sprayed with olive oil. Refrigerate for 2 to 3 nights; this long cold ferment is widely cited as the key to a professional-quality crust. 4. Pre-Baking Prep Bread Flour (High Protein): 500g (100%)
Remove the dough from the refrigerator 30 minutes to 2 hours before you plan to bake. This allows it to come to room temperature, making it easier to stretch without tearing. Preheat your oven as high as it will go (ideally 550°F) for at least 30 minutes with a pizza stone or baking steel inside. 5. Shaping & Baking
Stretch the dough by hand on a floured surface, leaving a slightly thicker "lip" at the edge. Transfer to parchment paper on a pizza peel. Top quickly and slide the pizza onto the hot stone. Bake for 5 to 7 minutes at 550°F, or until the edges are golden brown and charred in spots.
“I prefer unbleached bread flour (White Lily or Gold Medal). My best results have been 2 or 3 nights cold ferment.” The Virtual Weber Bulletin Board · 18 years ago
“It's the dough that takes your pizza from "okay" to "OH WOW!" It’s soft, it’s fluffy, and it’s just a little bit crispy in all the right spots.” copycatcooking.com How To Make Pro Level Pizza Dough! 😱 - Facebook
The pizza dough popularized by Pietro’s Pizza—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
The signature of this recipe is its high-gluten structure and lack of a traditional long-rise "stretch" . Texture: Very thin, firm, and biscuit-like .
Preparation: The dough is typically docked (poked with small holes) to prevent large air bubbles and is often pre-baked briefly before toppings are added to ensure maximum crispiness .
Ingredients: It frequently includes a higher ratio of sugar and shortening/oil compared to lean Neapolitan doughs, which helps achieve that characteristic golden, "deep-fried" crunch when baked in oiled pans . Recreated Recipe Specifications
Community-sourced recreations and variations used by similar historic Northwest pizzerias typically follow these measurements: Ingredient Measurement High-Gluten Flour 3 lbs (approx. 9–10 cups)
Provides the necessary structure for a thin, strong crust . Warm Water 28.8 oz (approx. 3.5 cups)
Hydrates the flour; kept at 80-85°F to control yeast activity . Shortening 1.4 oz (approx. 3 tbsp) Essential for the "pastry-like" tenderness and crunch . Sugar 0.96 oz (approx. 2 tbsp) Aids in browning and adds a hint of sweetness . Sea Salt 0.96 oz (approx. 5 tsp) Enhances flavor. Active Dry Yeast 0.24 oz (1 packet) Minimal rise; used more for flavor than loft . Step-by-Step Preparation
Mixing: Dissolve the yeast in warm water. Combine with flour in a stand mixer on low speed. Add sugar, then salt, and finally the shortening .
Short Rest: Unlike typical bread dough, this only needs a brief bulk rise of about 45 minutes to an hour .
Cold Fermentation: Divide the dough into balls, cover tightly, and refrigerate for 24 hours. This "cold cure" is critical for flavor development and managing the dough's elasticity .
The "Roll Out": One hour before baking, remove the dough from the fridge. Use a rolling pin to stretch it as thin as possible (aiming for roughly 1/8 inch) .
Baking: Bake at high heat (approx. 450°F–500°F). For the most authentic result, use a preheated pizza stone or a heavily oiled pan to "fry" the bottom of the crust . Expand map
Detroit Style Pizza Recipe | Crispy Cheese Edges & Thick Crust!
Pour the yeast mixture and olive oil into the flour. Mix with a wooden spoon or dough scraper until a shaggy dough forms.
This recipe makes four 12-inch pizza balls. It is scalable, but we recommend sticking to these ratios (baker’s percentages) for consistency.
Pietros pizzas are not round. They are imperfect rectangles or rough circles.
Yield: 4 x 250g dough balls (enough for 4 x 12-inch pizzas)
Prep time: 20 minutes
Rising time: 24 hours (cold ferment) or 2 hours (room temp)
In a large mixing bowl, combine flour and salt.