Pietros Pizza Dough Recipe ((full)) Official

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

Since opening its doors in 1957, has defined a unique "Northwest style". Unlike the standard New York slice or Neapolitan pie, a classic Pietro’s crust is a masterclass in texture: it features a thin, crunchy, cracker-like bottom dusted in cornmeal, topped by a bubbly, airy layer with distinct air pockets. pietros pizza dough recipe

5 cups (unbleached is preferred for a better rise) Olive Oil: 1 tsp (optional, but recommended for elasticity) Sprinkle your pizza pan or stone generously with

2 cups (aim for "baby bath" temperature, roughly 105°F–115°F) Active Dry Yeast: 1 package (2 ¼ tsp) Sugar: 1 tbsp (helps with browning and yeast activation) Salt: 2 tsp Unlike the standard New York slice or Neapolitan

This recipe make four 14" pizzas or can be halved to make two 14-inch pizzas Thin Pizza Crust - Pizzeria Bianco, Phoenix

While the dough can be used fresh, a 24- to 72-hour cold rise in the fridge develops the complex, slightly tangy flavor that distinguishes professional parlor dough from home recipes.