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Dough Recipe [repack] — Pietros Pizza
Remove the dough and place it in a lightly oiled bowl, turning to coat it. Cover with a damp cloth or plastic wrap. Let it rise in a warm spot for about hour or until doubled in size.
Roll the dough out to about thickness on a lightly floured surface [11].
1 kg (approx. 8 cups) - Choose a high-protein flour (>12%) for better structure 1.2.1.
Add the bread flour, kosher salt, and olive oil to the bowl. If using a KitchenAid or Bosch mixer, attach the dough hook and set it on low speed. Mix for about 5 minutes, or until the dough is smooth, tacky, and pulls away from the sides of the bowl. pietros pizza dough recipe
Use a pizza stone if you have one to ensure a crispy bottom crust.
The Ultimate Pietro’s Pizza Dough Recipe: Copycat Guide Bringing the iconic taste of Pietro’s Pizza into your home kitchen is easier than you think. This copycat recipe delivers the signature crispy-yet-chewy crust that made the Pacific Northwest institution famous. By mastering a few simple baking techniques, you can recreate this classic parlor-style pizza from scratch. The Secret to Pietro’s Signature Crust
until the dough pulls away from the sides and is no longer sticky. The First Rise: Remove the dough and place it in a
Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 1–2 hours. 4. Divide and Cold Proof (The Secret Step)
Dust dough ball with flour. Press from center outward, leaving a 1cm rim. Stretch gently with knuckles or by hanging over your hands. Don’t use a rolling pin (eliminates air pockets).
230g (approx. 1 cup minus 1 tablespoon) Luke-warm water (95°F / 35°C) Yeast: 3g (approx. 1 teaspoon) Active Dry Yeast Roll the dough out to about thickness on
For dusting the peel and baking surface. This is a non-negotiable Pietro's signature that provides texture and prevents sticking. Step-by-Step Instructions Step 1: Mix the Dough
Because this is a thin, crispy style of pizza, overloading it with wet toppings can make the center soggy.
Return the pizza to the oven. Bake for at 475°F, rotating halfway, until the cheese is bubbly and browned, and the crust edge is deep golden brown.
Place the balls in a container, cover tightly with plastic wrap, and place in the refrigerator for 24 to 48 hours. This develops the flavor and structure needed for a thin, crisp crust. 3. Stretching the Dough
Let it sit for about 5 to 10 minutes, or until it becomes frothy and smells earthy. If it doesn’t foam, your yeast is dead—start over. 2. Combine and Knead
