The legendary dough recipe from Pietro's Pizza , a Pacific Northwest staple since 1957, is famous for its unique characteristics: a thin, cracker-like bottom with a bubbly, soft top layer. Unlike standard New York or Neapolitan styles, this crust is frequently dusted with cornmeal for a distinct crunch. The "Oregon-Style" Secret
: The recipe is highly adaptable. While many prefer to roll it thin and crispy pietros pizza dough recipe
The secret to Pietro's success lay in his family's ancient pizza dough recipe, passed down through generations. His great-grandfather, a skilled baker, had created the recipe using a combination of traditional Sicilian ingredients and a dash of love. Over the years, the recipe had been refined and perfected by Pietro's parents and grandparents, each adding their own twist and techniques. The legendary dough recipe from Pietro's Pizza ,
while remaining tender inside. Some users recommend adding fresh herbs, like , directly into the dough to "amp up" the flavor profile. Versatility While many prefer to roll it thin and
There are several businesses under the "Pietro's" name, but the most sought-after recipe is for the Northwest-based chain known for its original thin-crust established in 1957. www.pietrosrestaurants.com The "Oregon-Style" Copycat Recipe
Community-sourced recreations and variations used by similar historic Northwest pizzerias typically follow these measurements: Ingredient Measurement 3 lbs (approx. 9–10 cups)
A small amount of extra-virgin olive oil is typically added to enrich the dough and improve its elasticity during stretching. The Art of Preparation