1 tablespoon kosher salt and 1 tablespoon sugar (or honey) 1. Mixing & Initial Rest

When it comes to legendary pizza, the magic isn't just in the toppings; it’s all in the foundation. Pietro’s pizza dough has earned a reputation for its unique "Oregon-style"

This recipe yields enough dough for two large 16-inch pizzas or 8–10 personal-sized pizzas.

Before we dive into measurements, you need to understand the philosophy. Unlike Neapolitan dough (which is soft and puffy) or New York style (which is wide and foldable), Pietros sits in a unique category. It is a "mid-west tavern style" with a twist.

Spread a thin layer of pizza sauce all the way to the absolute edge of the dough. Pietro's pizzas feature minimal exposed crust. Add cheese, followed by your favorite toppings (like thin-sliced pepperoni or crumbled Italian sausage).

8g (approx. 2 teaspoons) White granulated sugar. This feeds the yeast and aids in a golden-brown color.

To tailor this classic copycat recipe perfectly to your kitchen setup, tell me:

Years later Pietro ran a little pizzeria on a cobbled lane, a red-and-white sign over the door that squeaked when the wind was right. People came from all over the neighborhood for more than the slices; they came for the way he served them—warm, folded, with that perfect crisp-and-chew crust that could hold up to tomatoes and dreams.

Shape the dough into a smooth ball. Place it into a lightly greased bowl, turning it once to coat the surface in oil. Cover the bowl tightly with plastic wrap. For the best flavor, place the bowl in the refrigerator for 24 to 48 hours. If you are short on time, let it rise at room temperature for 2 hours until doubled in size. 5. Divide and Rest

Allowing it to rest or refrigerating it overnight significantly improves the flavor and texture.

Use a pizza stone if you have one to ensure a crispy bottom crust.

1-2 tbsp extra virgin olive oil (essential for the classic texture). Optional: Cornmeal (for pan dusting). Step-by-Step Pietro's Pizza Dough Instructions 1. Activate the Yeast

: 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

Punch down the risen dough to release built-up gases. Turn it out onto a clean, lightly floured surface. Divide the dough into two equal portions for medium pizzas, or leave it whole for one giant family-sized pie. Shape into tight balls, cover with a damp cloth, and let rest for 30 minutes to relax the gluten. Rolling and Baking Techniques