Pietros Pizza Dough Recipe //top\\

Turn dough onto a floured surface. Divide into 2 equal balls (for ~12-inch pizzas). Gently tuck edges under to form tight rounds. Do not knead again – preserve those air bubbles.

Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise at room temperature (70–75°F / 21–24°C) for , until doubled in size. pietros pizza dough recipe

Uses 3 lbs of high-gluten flour for a sturdier, crispier structure. Fat Source: shortening Turn dough onto a floured surface

The search for the perfect Pietro's Pizza dough recipe often leads to the storied "Northwest-style" or "Willamette Valley-style" pizza. This unique crust is celebrated for its dual-layered texture: a cracker-like, cornmeal-dusted bottom that remains crispy even under heavy toppings, topped with a thin, bubbly layer full of air pockets. The Secret to the Pietro’s Style Do not knead again – preserve those air bubbles

Preheat your oven to its highest setting (usually 500°F–550°F) with a pizza stone inside. Roll the dough out on a floured surface until it is paper-thin.