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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
Sprinkle your pizza pan or stone generously with cornmeal before transferring the dough. This prevents sticking and provides the "Pietro's crunch".
On a floured surface, roll the dough out to about 1/2-inch thickness (or thinner if you prefer a true cracker-style base). pietros pizza dough recipe
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.
This recipe make four 14" pizzas or can be halved to make two 14-inch pizzas Thin Pizza Crust - Pizzeria Bianco, Phoenix Top with a heavily spiced, herb-rich sauce
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.
5 cups (unbleached is preferred for a better rise) Olive Oil: 1 tsp (optional, but recommended for elasticity) This prevents sticking and provides the "Pietro's crunch"
This recipe yields enough dough for two large 16-inch pizzas or 8–10 personal-sized pizzas.
In a stand mixer bowl, combine the warm water, yeast, and sugar. Let the mixture sit for about 5 minutes until it becomes frothy.
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.
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