Prepare the pizza dough for the baking
form
The dough has been
mixed. Some people say that it now needs to
rise. But they are wrong.
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The dough must rise in its
baking form!
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During the
fermentation the yeast creates
gases that form little pockets
of air and make the dough
fluffy. For a Piero's pizza you
need pockets of air that are as
large as possible. If you first
let the dough rise and then roll
it out, many of these important
air bubbles will be crushed. But
if you place the dough in its
baking form immediately after
you have mixed it, it can
ferment and bake without
damaging the air pockets. This
turns the dough into a fluffy
Piero's pizza dough with large
air pockets.
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1. Dust your hands with flour
so that the dough will not stick to them.
2. Dust your clean and dry
working surface with flour.
3. Put the dough from the
bowl onto the working surface.
4. Dust a rolling pin with
flour because the dough must not stick to
it either.
5. Use the rolling pin to
roll out the dough. Make it a little larger
than your baking form.
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Real Italian pizza bakers would
never roll out their dough!
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Italian pizza
bakers do not roll out their
dough, but spin them on the
working surface, swirl them in
the air and extend them with
their hands so that as few as
possible air enclosures are
flattened. This is because
Italian pizza is shaped only
after the dough has fermented.
Piero shapes the dough first and
then, after the dough has been
placed in the baking form, lets
it ferment. You can easily and
comfortably roll out the dough
with a rolling pin. It will
still become fluffy, light and
of course yummy.
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6. Grease the bottom and
sides of the baking form with 1 table spoon
of olive oil.
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Can you use normal vegetable oil
instead?
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At Piero's we use
a different oil. This is due to
higher baking temperatures. On
the one hand the oil must be
healthy, on the other it must
not burn at high temperatures.
At home you should use olive
oil, because it is healthy,
gives the dough a stronger taste
and will stand the maximum
temperature of common household
ovens. Please do not use a
different oil because it would
make the pizza flavorless on the
outside. Piero has already
tested this for you.
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7. Place
the rolled-out dough over the form.
8. Shape a loose edge from the overlapping
dough.
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