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To make an authentic , you need to focus on a high-hydration, Neapolitan-style base that yields a soft, chewy interior with a crispy, charred exterior. This guide follows a traditional approach inspired by Italian techniques. Ingredients
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Vegetable oil or light olive oil is incorporated into the dough. Fat coats the flour molecules, shortening the gluten strands slightly. This process creates a "tender-crisp" bite rather than a tough, rubbery texture.
The dough should be smooth, elastic, and no longer sticking to the sides of the bowl. 3. Rise and Ferment pietros pizza dough recipe
A thin crust cannot support too many toppings. Keep it simple with a thin layer of sauce and cheese.
Turn dough onto a clean surface. Divide into 4 equal portions (~250g each). Shape each into a tight ball.
in the refrigerator. However, if fermenting for several days, you must decrease the yeast amount to prevent the dough from becoming a "gooey mess". Par-Baking : Some home cooks found success by par-baking the dough To make an authentic , you need to
, which creates that signature crispness without making the dough tough. The Ingredients High-Gluten or Bread Flour (3 lbs / approx. 9-10 cups): Use a high-protein flour like King Arthur Bread Flour to get the necessary elasticity. Warm Water (28.8 oz / 3.6 cups): to activate the yeast without killing it. Active Dry Yeast (0.24 oz / 1 packet): Ensure it’s fresh; "proof" it in the water first. Sugar (1 oz / 2 tbsp): This feeds the yeast and helps the crust brown beautifully. Sea Salt (1 oz / 2 tbsp): For that essential savory balance. Vegetable Shortening (1.4 oz / 3 tbsp):
In a large mixing bowl, combine flour and salt.
High-gluten flour or unbleached bread flour provides the structural integrity needed to roll the dough paper-thin without tearing. Ingredient Checklist This link or copies made by others cannot be deleted
Turn onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky (not sticky). Pietro’s tip: Use a bench scraper to lift and fold the dough onto itself rather than pressing hard.
Making a world-class pizza at home starts with mastering the crust. Pietro’s Pizza, a legendary Northwest institution famous for its iconic thin, crispy crust, has set the standard for generations of pizza lovers. Unlike thick, doughy styles, a Pietro’s-style crust is shatteringly crisp on the bottom, structurally sound, and packed with a deep, fermented flavor.
Top with a heavily spiced, herb-rich sauce. Bake at 425°F for 12–16 minutes until the cheese is bubbling and the crust is golden brown. Keys to an Authentic Pietro’s Crust
3 lbs (48 oz) — High gluten is essential for that specific chew 0.24 oz (approx. 2 ¼ tsp) active dry yeast 0.96 oz (approx. 2 tbsp) 0.96 oz (approx. 1 ½ tbsp) Shortening:
1 tablespoon kosher salt and 1 tablespoon sugar (or honey) 1. Mixing & Initial Rest
To make an authentic , you need to focus on a high-hydration, Neapolitan-style base that yields a soft, chewy interior with a crispy, charred exterior. This guide follows a traditional approach inspired by Italian techniques. Ingredients
This public link is valid for 7 days and shares a thread, including any personal information you added. This link or copies made by others cannot be deleted. If you share with third parties, their policies apply. Can’t copy the link right now. Try again later.
Vegetable oil or light olive oil is incorporated into the dough. Fat coats the flour molecules, shortening the gluten strands slightly. This process creates a "tender-crisp" bite rather than a tough, rubbery texture.
The dough should be smooth, elastic, and no longer sticking to the sides of the bowl. 3. Rise and Ferment
A thin crust cannot support too many toppings. Keep it simple with a thin layer of sauce and cheese.
Turn dough onto a clean surface. Divide into 4 equal portions (~250g each). Shape each into a tight ball.
in the refrigerator. However, if fermenting for several days, you must decrease the yeast amount to prevent the dough from becoming a "gooey mess". Par-Baking : Some home cooks found success by par-baking the dough
, which creates that signature crispness without making the dough tough. The Ingredients High-Gluten or Bread Flour (3 lbs / approx. 9-10 cups): Use a high-protein flour like King Arthur Bread Flour to get the necessary elasticity. Warm Water (28.8 oz / 3.6 cups): to activate the yeast without killing it. Active Dry Yeast (0.24 oz / 1 packet): Ensure it’s fresh; "proof" it in the water first. Sugar (1 oz / 2 tbsp): This feeds the yeast and helps the crust brown beautifully. Sea Salt (1 oz / 2 tbsp): For that essential savory balance. Vegetable Shortening (1.4 oz / 3 tbsp):
In a large mixing bowl, combine flour and salt.
High-gluten flour or unbleached bread flour provides the structural integrity needed to roll the dough paper-thin without tearing. Ingredient Checklist
Turn onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky (not sticky). Pietro’s tip: Use a bench scraper to lift and fold the dough onto itself rather than pressing hard.
Making a world-class pizza at home starts with mastering the crust. Pietro’s Pizza, a legendary Northwest institution famous for its iconic thin, crispy crust, has set the standard for generations of pizza lovers. Unlike thick, doughy styles, a Pietro’s-style crust is shatteringly crisp on the bottom, structurally sound, and packed with a deep, fermented flavor.
Top with a heavily spiced, herb-rich sauce. Bake at 425°F for 12–16 minutes until the cheese is bubbling and the crust is golden brown. Keys to an Authentic Pietro’s Crust
3 lbs (48 oz) — High gluten is essential for that specific chew 0.24 oz (approx. 2 ¼ tsp) active dry yeast 0.96 oz (approx. 2 tbsp) 0.96 oz (approx. 1 ½ tbsp) Shortening:
1 tablespoon kosher salt and 1 tablespoon sugar (or honey) 1. Mixing & Initial Rest