Pietros Pizza Dough Recipe !new! Today

Divide the dough into two large balls for 16-inch pizzas (or 8–10 smaller balls for personal sizes). You can use it immediately, but for the best flavor, let it proof in the fridge overnight. Shape and Stretch: On a lightly floured surface, roll the dough out to about 1/4 to 1/2 inch thick

Punch the dough down and divide it into balls (approx. 300g each). Place them on a cookie sheet, cover tightly with plastic wrap, and refrigerate for 24 hours

This is the most critical step. Lightly spray individual quart-sized Ziploc bags with olive oil and place one dough ball in each. Seal the bags and place them in the refrigerator for a cold ferment. The best results come from a 2-to-3-day cold fermentation. This slow, low-temperature process develops deep, complex flavors and a superior, chewy texture.

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:

If you want those signature air pockets, stretch the dough by hand using your knuckles instead of a rolling pin. Pepperoni Pizza from Pietro's (Ex of 'Oregon-Style' Pizza) pietros pizza dough recipe

For more authentic Pietro’s flavor, do a cold rise. After mixing, put the dough in the fridge for 24–48 hours. This develops the fermented, almost sourdough-like tang in their crust. If you do this, let it come to room temp for 1 hour before shaping.

Authentic pizza parlors use heavy industrial rollers called dough sheeters. Passing the dough through rollers multiple times laminates it, creating ultra-thin layers of dough and fat. At home, a heavy rolling pin and a multi-fold folding technique achieve this same layered, flaky texture. Ingredients You Will Need

20g (approx. 1.5 tablespoons) Vegetable oil or light olive oil (adds tenderness to the snap) Step-by-Step Baking Instructions Step 1: Activate the Yeast

To get the closest copycat recipe, using the right flour is key. Divide the dough into two large balls for

5 cups high-quality unbleached bread flour (such as Gold Medal or White Lily). Water: 2 cups warm water (approx. 110∘F110 raised to the composed with power F 43∘C43 raised to the composed with power C ), plus a little extra if needed. Yeast: 1 package active dry yeast (2 tsp). Sugar: 1 tbsp sugar (to feed the yeast and aid browning). Salt: 2 tsp kosher salt.

As Sophia carefully transcribed the recipe, Pietro shared stories of his family's history, the struggles and triumphs, and the love that went into every batch of dough. The recipe, Pietro explained, was not just a list of ingredients and instructions, but a way of life.

Add the flour, salt, and optional olive oil. Using a dough hook on low speed, mix for approximately

Lightly oil a large bowl, place your dough inside, and turn it to coat. Cover the bowl with plastic wrap and place it in the refrigerator to ferment slowly for at least 24 hours, and up to 72 hours. This long, slow rise is the secret to a flavorful, complex crust. 300g each)

A higher water-to-flour ratio ensures an airy crust with large bubbles (cornicione).

Thick, airy, with a noticeable "crunch" on the bottom.

Brush the top edge of the par-baked crust with more garlic butter. Then, sauce all the way to the edge (Pietro’s is not shy). Use a — slightly sweet, not too acidic. Top generously with low-moisture whole milk mozzarella (not fresh). Optional: sprinkle with Parmesan.

Gradually add the rest of the flour while mixing with your hands. Once the dough comes together, turn it onto a clean work surface. 2. Knead the Dough

Your preferred (sweet, spicy, herbaceous?)

Spread a thin layer of pizza sauce all the way to the absolute edge of the dough. Pietro's pizzas feature minimal exposed crust. Add cheese, followed by your favorite toppings (like thin-sliced pepperoni or crumbled Italian sausage).