Pietros Pizza Dough Recipe [cracked]

If you have ever visited the Northwest, you likely know the legendary snap and crunch of a Pietro’s Pizza

crust. Known for its distinctively thin, "cracker-style" texture and that perfect golden finish, this dough is the secret sauce to recreating the Oregon institution at home.

The key to this specific style isn't just the ingredients—it’s the 24-hour cold fermentation and the use of shortening

, 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):

This is the "secret" ingredient. While many use olive oil, shortening provides the unique "Pietro's" snap. Step-by-Step Instructions Thin Crust Pizza Dough

If you like a crispy crust on your pizza then give this homemade pizza dough recipe a try! cdkitchen.com Pizza Dough pamelasalzman.com Hand-Mixed, Wood-Fired Pizza Dough

Chef Leo's simple and delicious hand-mixed pizza dough recipe that bakes up wonderfully in a wood fired oven. fornobravo.com Activate the Yeast:

In a large bowl, whisk your warm water, yeast, and sugar. Let it sit for about 10–15 minutes until it becomes frothy. Mix the Dry Goods: pietros pizza dough recipe

Add your flour to a stand mixer bowl. Start the mixer on low and slowly pour in the yeast mixture. Add Salt & Fat:

After 2 minutes of mixing, sprinkle in the salt. Once incorporated, add the shortening. Mix for another 3–5 minutes until the dough is smooth and semi-sticky. Initial Rise:

Place the dough in a clean bowl, cover with a damp cloth, and let it rise in a warm spot for 45 minutes. The Cold Cure (Crucial Step):

Punch the dough down and divide it into balls (approx. 300g each). Place them on a cookie sheet, cover tightly with plastic wrap, and refrigerate for 24 hours

. This long rest develops the flavor and creates the cracker-thin structure. Prep for Baking:

Take the dough out 1 hour before you plan to bake. Preheat your oven (and a pizza stone, if you have one) to The Stretch:

On a floured surface, roll the dough out as thin as possible. For the most authentic Pietro's look, use a dough docker (or a fork) to poke holes across the base to prevent it from puffing up too much. Pro Tip for the Perfect Crunch If you have ever visited the Northwest, you

To mimic a commercial pizza oven, bake your pizza on the lowest rack or a preheated pizza steel

. The intense bottom heat is what gives you that "snap" when you take a bite. to pair with this thin crust? Thin Crust Pizza Dough

If you like a crispy crust on your pizza then give this homemade pizza dough recipe a try! cdkitchen.com Pizza Dough pamelasalzman.com Hand-Mixed, Wood-Fired Pizza Dough

Chef Leo's simple and delicious hand-mixed pizza dough recipe that bakes up wonderfully in a wood fired oven. fornobravo.com Thin Crust Pizza

An easy dough recipe for thin crust pizza; it can be made up to three days in advance! browneyedbaker.com Pizza dough Recipe

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. Pietro's Pizza Dough Recipe 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

Activate Yeast: In a stand mixer (like a KitchenAid or Bosch), combine the warm water, yeast, and sugar. Let it sit for 5 minutes until frothy. Place a pizza steel (or stone) on the middle rack

Mix: 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.

Divide: Separate the dough into balls based on your desired pizza size.

Proof: You can use the dough immediately, or let it proof in a sealed bag in the fridge for a few hours or overnight for a better rise.

Roll and Bake: Roll the dough to about 1/2-inch thickness on a floured surface. Transfer to a pan (ideally lined with parchment paper or sprinkled with cornmeal). Add toppings and bake at 425°F for 12–16 minutes. Pietros Pizza Dough Recipe

Step 6: Baking at Home (The 550°F Hack)

A real Pietros oven runs at 600°F+. Your home oven maxes at 500-550°F. Here is the workaround:

  1. Place a pizza steel (or stone) on the middle rack.
  2. Preheat the oven at max temperature (550°F) for 1 hour. One full hour.
  3. 10 minutes before baking, switch your oven to Broil (High) to superheat the steel.
  4. When you launch the pizza, switch back to Bake at 550°F.
  5. Bake for 5 to 7 minutes. Rotate halfway through.
  6. The look: You want "leopard spotting" (dark brown/black bubbles on the crust) and the cheese should be bubbling vigorously.

Troubleshooting Your Pietro’s Pizza Dough Recipe

| Problem | Likely Cause | Fix | |--------|--------------|-----| | Dough too sticky | Low protein flour or too much water | Use bread flour; reduce water by 10g | | Crust not chewy | Over-kneaded or under-hydrated | Don’t exceed 10 min kneading; check hydration | | Dense/hard crust | Skipped final proof in pan | Let dough puff at least 45 min in pan | | Dough tears when stretching | Too cold or under-rested | Rest dough 20 min at room temp | | Not buttery enough | Skimped on pan butter or final brush | Double the garlic butter; apply twice |

Phase 1: Mixing (The "Autolyse" Method)

  1. Hydrate the Yeast: Pour your cool water into a large mixing bowl. Sprinkle the instant yeast on top and whisk gently to dissolve.
  2. Dissolve Salt: Add the salt to the water and stir until fully dissolved.
  3. Add Flour: Add all the bread flour to the bowl. If using a stand mixer, use the dough hook. If mixing by hand, use a wooden spoon or dough whisk.
  4. The Shaggy Mass: Mix just until the flour is hydrated and no dry spots remain. It will look like a shaggy, messy blob. Stop mixing.
  5. The Rest (Autolyse): Cover the bowl with a damp towel and let it sit for 20 to 30 minutes.
    • The Science: This rest period allows the flour to hydrate fully on its own, making the gluten development much easier and reducing the amount of kneading required.
  6. Add Oil: After the rest, add the olive oil. Knead the dough (on low speed in a mixer or by hand) for about 5 to 8 minutes.
  7. The Windowpane Test: Pull off a small piece of dough and stretch it thin. If you can see light through it without it tearing (like a windowpane), the gluten is developed enough.

For the Dough: