Authentic Piero's deep pan pizza dough
Piero's dough matches
the baking process: It will develop a light
alcoholic flavor and the pizza will become
crispy on the outside but have a moist &
chewy center.
Ingredients for a round oven
form with a diameter Ø = 11 1/2” (Different
baking form? Read the "Authentic
'secret' recipe - baking form & quantities"
section!):
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5 1/2 oz.
flour
1/2 cup lukewarm
tap water
1/2 tea spoon (flat, not heaped up)
of
salt
1 table spoon
of
olive oil
1 tea spoon (flat, not heaped up)
of
dry yeast
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1. Mix the flour, salt and
dry yeast in a bowl (without adding water!).
2. Only now add the lukewarm
tap water.
3. Stir the mass with a
hand-held mixer with dough hooks to make a
dough.
4. Only now add the olive oil
and slowly mix it with the dough.
5. The dough is ready when it
forms a smooth mass.
The dough costs you
approximately US $ 0.11.
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The right quantity of yeast
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The amount of
yeast that you add is not
essential for the taste. Dry
yeast packages will state the
ounces of flour for the pack. If
you add more yeast, your dough
will become sweet. If you add
less yeast, you will need to let
the dough sit longer to rise.
But if the fermentation time is
long enough, the dough will
still rise properly.
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