Pietros Pizza Dough Recipe __top__ Jun 2026

The famous Pietro’s Pizza crust (often referred to as "Oregon-Style" or "Willamette Valley-style") is iconic for its unique texture: a cracker-like, crunchy bottom thin, bubbly, and chewy top layer www.reddit.com

| Ingredient | Weight (grams) | Volume (approx.) | Notes | |------------|----------------|------------------|-------| | Bread flour (or 00 flour) | 300g | 2½ cups | High protein (12–13%) | | Water (lukewarm, 90–95°F) | 200g | ¾ cup + 1 tbsp | 65% hydration | | Fine sea salt | 8g | 1¼ tsp | — | | Olive oil (optional) | 10g | 2 tsp | For tenderness | | Instant dry yeast | 3g | 1 tsp | Or 6g fresh yeast | | Sugar (optional) | 4g | 1 tsp | Helps browning | pietros pizza dough recipe

: Adds a bit of richness and helps with browning in home ovens. Step-by-Step Guide The famous Pietro’s Pizza crust (often referred 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): 9-10 cups): Use a high-protein flour like King