Recipe - Pietros Pizza Dough

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:

The dough must be kneaded—either by hand for 10-15 minutes or with a stand mixer for about 5-8 minutes—until it reaches a smooth, elastic state that "bounces back" when pressed. pietros pizza dough recipe

While the dough can be used fresh, a 24- to 72-hour cold rise in the fridge develops the complex, slightly tangy flavor that distinguishes professional parlor dough from home recipes. on the baking sheet for that signature sandy, crispy bottom

Pietro himself (nonno Pietro to locals) immigrated from Naples in the 1950s, bringing little more than a worn leather apron and a notebook filled with notes from his father’s bakery. While most pizzerias rushed to use modern shortcuts, Pietro insisted on a 24-hour fermentation, high-gluten flour, and a touch of something unusual: a spoonful of barley malt syrup. The Lamination: The dough must be kneaded—either by

Beneath the recipe in the back of her notebook, in handwriting slightly tilted from haste and love, she wrote one last line: “Pietro’s Pizza Dough—made with time.”

For dusting the pan (essential for that signature "Oregon-style" crunch) Step-by-Step Instructions