A real Pietros oven runs at 600°F+. Your home oven maxes at 500-550°F. Here is the workaround:
Whether you're recreating the nostalgic thin-crust vibe of Pietro’s Pizza
After the rest, knead the dough by hand for 5-10 minutes. The dough should be tacky, soft, and supple. If it's too sticky, add a tiny bit of flour; if too dry, a splash of water. Divide the dough into 4 or 5 equal portions and shape each into a smooth ball.
Recreating the at home is all about capturing that unique, slightly sweet, and sturdy texture. Enjoy the process of bringing a classic Oregon taste to your own kitchen! If you'd like, I can: Provide a recipe for their famous pizza sauce.
Pietro’s crust is a masterclass in texture. It is neither a New York-style floppy slice nor a thick Chicago deep dish. Instead, it features:
[Preheat Oven to Max] ➔ [Roll Dough Paper-Thin] ➔ [Dock the Dough] ➔ [Sauce, Cheese, Bake] Achieving the Parlor Thinness
This recipe for Pietro's pizza dough yields enough for two large 16-inch pizzas or 8–10 personal-sized ones. The dough can be used immediately or refrigerated overnight to proof for better flavor. Yields : 2 large (16") pizzas or 8–10 personal pizzas. Bake Time : 12–16 minutes at 425°F. Ingredients Water : 2 cups warm (baby-bath temperature). Yeast : 1 package (approx. 2 tsp) active dry yeast. Sugar : 1 tbsp. Salt : 2 tsp. Flour : 5 cups. Olive Oil : 1 tsp (optional). Instructions
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
If you grew up in the Pacific Northwest, the name Pietro’s Pizza likely triggers instant nostalgia. Founded in Longview, Washington, in 1957 by Joan and Pietro "Peter" Garre, this iconic regional chain won the hearts of generations with its distinct, ultra-thin, and incredibly crispy crust.
4 x 250g dough balls (enough for 4 x 12-inch pizzas) Prep time: 20 minutes Rising time: 24 hours (cold ferment) or 2 hours (room temp)
This is the most critical step to replicating that signature Pietro's flavor. Punch down the dough, divide it into two equal balls, and place each ball into a separate, lightly oiled zip-top bag or a covered container. Refrigerate for 24 to 72 hours . The longer it ferments, the more complex and delicious the flavor will become.
: Add the salt, flour, and optional olive oil. Using a kneading hook, mix on low speed for about 5 minutes until the dough no longer sticks to the sides of the bowl.
Once you master the dough, reserve a 200g piece. Roll it into a rope, tie a knot, and brush with:
: 1 oz (approx. 2 tbsp) granulated sugar to feed the yeast and help with browning. Salt : 1 oz (approx. 1.5 tbsp) sea salt for flavor.
: Letting the dough rest in the fridge for at least 24 hours develops the complex, "yeasty" flavor Pietro's fans love. Pietros Pizza Dough Recipe
Sprinkle yeast and sugar over the dough (if not using autolyse, mix with flour first). Add salt and olive oil. Mix until no dry flour remains.
Pietros Pizza Dough Recipe Site
A real Pietros oven runs at 600°F+. Your home oven maxes at 500-550°F. Here is the workaround:
Whether you're recreating the nostalgic thin-crust vibe of Pietro’s Pizza
After the rest, knead the dough by hand for 5-10 minutes. The dough should be tacky, soft, and supple. If it's too sticky, add a tiny bit of flour; if too dry, a splash of water. Divide the dough into 4 or 5 equal portions and shape each into a smooth ball.
Recreating the at home is all about capturing that unique, slightly sweet, and sturdy texture. Enjoy the process of bringing a classic Oregon taste to your own kitchen! If you'd like, I can: Provide a recipe for their famous pizza sauce.
Pietro’s crust is a masterclass in texture. It is neither a New York-style floppy slice nor a thick Chicago deep dish. Instead, it features: pietros pizza dough recipe
[Preheat Oven to Max] ➔ [Roll Dough Paper-Thin] ➔ [Dock the Dough] ➔ [Sauce, Cheese, Bake] Achieving the Parlor Thinness
This recipe for Pietro's pizza dough yields enough for two large 16-inch pizzas or 8–10 personal-sized ones. The dough can be used immediately or refrigerated overnight to proof for better flavor. Yields : 2 large (16") pizzas or 8–10 personal pizzas. Bake Time : 12–16 minutes at 425°F. Ingredients Water : 2 cups warm (baby-bath temperature). Yeast : 1 package (approx. 2 tsp) active dry yeast. Sugar : 1 tbsp. Salt : 2 tsp. Flour : 5 cups. Olive Oil : 1 tsp (optional). Instructions
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
If you grew up in the Pacific Northwest, the name Pietro’s Pizza likely triggers instant nostalgia. Founded in Longview, Washington, in 1957 by Joan and Pietro "Peter" Garre, this iconic regional chain won the hearts of generations with its distinct, ultra-thin, and incredibly crispy crust. A real Pietros oven runs at 600°F+
4 x 250g dough balls (enough for 4 x 12-inch pizzas) Prep time: 20 minutes Rising time: 24 hours (cold ferment) or 2 hours (room temp)
This is the most critical step to replicating that signature Pietro's flavor. Punch down the dough, divide it into two equal balls, and place each ball into a separate, lightly oiled zip-top bag or a covered container. Refrigerate for 24 to 72 hours . The longer it ferments, the more complex and delicious the flavor will become.
: Add the salt, flour, and optional olive oil. Using a kneading hook, mix on low speed for about 5 minutes until the dough no longer sticks to the sides of the bowl.
Once you master the dough, reserve a 200g piece. Roll it into a rope, tie a knot, and brush with: The dough should be tacky, soft, and supple
: 1 oz (approx. 2 tbsp) granulated sugar to feed the yeast and help with browning. Salt : 1 oz (approx. 1.5 tbsp) sea salt for flavor.
: Letting the dough rest in the fridge for at least 24 hours develops the complex, "yeasty" flavor Pietro's fans love. Pietros Pizza Dough Recipe
Sprinkle yeast and sugar over the dough (if not using autolyse, mix with flour first). Add salt and olive oil. Mix until no dry flour remains.
