Let the yeast work for you: let the dough rise

The oven must not be warmer than 104º F!
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The oven must not be warmer than 104º F!
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Yeast needs heat to ferment. The warmer it is the faster the yeast will cause the dough to rise. However, this only works for temperatures up to approximately 104º F. Oven temperatures above this will destroy the yeast and your dough will not rise.

Do you really need to wait for at least 3 hours?
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Do you really need to wait for at least 3 hours?
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If you add more water to the dough than recommended (and if you then still manage to get the pulpy mass into the form) and if you have also added more yeast than necessary you can shorten the fermentation time to 1 hour. In this case a part of the yeast will stay inactive. But as you have added more yeast than necessary the rest will be sufficient to make the dough rise faster.

But please do not do this with an original Piero's pizza! For our authentic taste you must take your time and let the dough rise slowly. Only when the yeast has enough time to process the dough will the dough unfold its light alcoholic aroma that adds the extra-yummy flavor to the dough.

Can I let the dough rise for longer than 3 hours?
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Can I let the dough rise for longer than 3 hours?
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Yes, you can let the dough sit much longer. The optimal duration is 4 hours. After 4 hours the dough does not change much any more. A good trick is to seal the pan with plastic wrap and leave it in the refrigerator overnight. This enables you to prepare the dough a day ahead. The plastic wrap prevents the dough from drying out.