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
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. pietros pizza dough recipe
Sprinkle your pizza pan or stone generously with cornmeal before transferring the dough. This prevents sticking and provides the "Pietro's crunch". Top with a heavily spiced, herb-rich sauce
For dusting the pan (essential for that signature "Oregon-style" crunch) Step-by-Step Instructions Sprinkle your pizza pan or stone generously with
Since opening its doors in 1957, has defined a unique "Northwest style". Unlike the standard New York slice or Neapolitan pie, a classic Pietro’s crust is a masterclass in texture: it features a thin, crunchy, cracker-like bottom dusted in cornmeal, topped by a bubbly, airy layer with distinct air pockets.
This recipe make four 14" pizzas or can be halved to make two 14-inch pizzas Thin Pizza Crust - Pizzeria Bianco, Phoenix