Pietros Pizza Dough Recipe [repack] -

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.

Add the salt, olive oil, and flour. Using a dough hook on low speed, mix for approximately 5 minutes or until the dough pulls away cleanly from the sides of the bowl. pietros pizza dough recipe

Fans describe the crust as having a "split" personality—a crispy, charred bottom layer and a soft, bubbly top layer. To achieve this, avoid "de-gassing" the dough too much when rolling it out, which allows those air pockets to expand in the oven. While the dough can be used fresh, a

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 Fans describe the crust as having a "split"

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

Sprinkle your pizza pan or stone generously with cornmeal before transferring the dough. This prevents sticking and provides the "Pietro's crunch".