Pietros Pizza Dough Recipe May 2026
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
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 legendary dough recipe from Pietro's Pizza , a Pacific Northwest staple since 1957, is famous for its unique "Oregon-style" characteristics: a thin, cracker-like bottom with a bubbly, soft top layer. Unlike standard New York or Neapolitan styles, this crust is frequently dusted with cornmeal for a distinct crunch. The "Oregon-Style" Secret pietros pizza dough recipe
Pietro's crust is often described as having two distinct layers that can almost be peeled apart—a crispy, charred base and a light, airy top filled with air pockets. To replicate this at home, enthusiasts often use a cold fermentation process of 24–48 hours to develop flavor and texture. Essential Recipe Components
While the official commercial recipe is proprietary, home recreations typically include: Pietros Pizza Dough Recipe
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 Flour: 4 ¾ cups unbleached bread flour (approx
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. Pour the yeast mixture and olive oil into the flour
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.
Here’s a useful, detailed breakdown of Pietro’s Pizza Dough Recipe — a classic, balanced dough known for being easy to handle, flavorful, and producing a crispy-yet-tender crust.
Pour the yeast mixture and olive oil into the flour. Mix with a wooden spoon or dough scraper until a shaggy dough forms.
Your hydration is too high (did you measure?), or your oven isn't hot enough. Bake longer, or use the "par-bake" method (bake just the dough with sauce for 3 minutes, then add cheese and finish).
This recipe makes four 12-inch pizza balls. It is scalable, but we recommend sticking to these ratios (baker’s percentages) for consistency.
If using active dry yeast, mix it with warm water and a pinch of sugar. Let sit 5–10 minutes until foamy. If using instant yeast, skip this and mix dry ingredients first.
If you’ve ever dined at a Pietro’s Pizza location in the Pacific Northwest, you know exactly what makes their pizza unforgettable. It’s not the toppings or the sauce — it’s the crust. Pietro’s signature dough produces a thick, spongy, golden-brown crust that’s famously chewy on the inside, slightly crispy on the outside, and drenched in a buttery, garlicky flavor that borders on addictive.
For decades, home cooks have tried to reverse-engineer this cult classic. Today, we’re breaking down the most accurate Pietro’s pizza dough recipe ever shared, along with the science, tips, and tricks to get that signature pizzeria texture from your own oven.
