Piero's secret pizza recipe: baking form & quantities

Piero says: Stick precisely to the recipe!
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Piero says: Stick precisely to the recipe!
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At a first glance you may think that it is not important in which order the ingredients of the dough are mixed, what oil you choose, if you add sugar to the dough or not, if the dough ferments for 2 hours or 3, if the onions are red or white, if the peppers are green or yellow, if the crust is coated with olive oil or not or if you use Mozzarella or Edam. But every single detail is important! You only will get the unique dough that is crispy on the outside and soft and buttery on the inside if you abide by the order, procedures and ingredients given, and only then will the result trump the common monotony that others bake! You will love this pizza and never look at any other recipe again!

Larger or smaller baking form than Ø = 11 1/2”
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Larger or smaller baking form than Ø = 11 1/2”
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As the form is round, the quantities are not proportionate to the diameter but to the circular area. Piero has calculated it for you:

What type of pizza baking form do you need?
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What type of pizza baking form do you need?
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In our stores we use thick, uncoated baking forms made of iron and steel. Heavy forms are unsuitable for households because they need too long to heat up and are difficult to clean. Piero recommends that you get yourself a standard, thin non-stick form without holes. Some manufacturers say that the color of the metal is important or holes in the bottom of the form will make the dough crispier. The truth is that only two things are really important: The form must be made of stainless steel and non-stick. It's fine to buy a cheap make.

Pizza baking forms that you must not use
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Pizza baking forms that you must not use
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• Forms that have holes in the bottom or the sides
  (the dough will stick to the holes or the oil will leak down)

• Thick forms
  (need too long to heat up)

• Angular forms
  (The temperature will be too high in the corners and will make the pizza dry and too crispy; it might even burn the dough)