Pietros Pizza Dough Recipe <360p>

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

Add the salt, olive oil, and flour. Using a dough hook on low speed, mix for approximately 5 minutes or until the dough pulls away cleanly from the sides of the bowl. pietros pizza dough recipe

Sprinkle your pizza pan or stone generously with cornmeal before transferring the dough. This prevents sticking and provides the "Pietro's crunch". 2 cups (aim for "baby bath" temperature, roughly

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. This prevents sticking and provides the "Pietro's crunch"

Fans describe the crust as having a "split" personality—a crispy, charred bottom layer and a soft, bubbly top layer. To achieve this, avoid "de-gassing" the dough too much when rolling it out, which allows those air pockets to expand in the oven.

For dusting the pan (essential for that signature "Oregon-style" crunch) Step-by-Step Instructions