At home bake the dough first!

At Piero's pizza stores we can bake the pizza in one go due to the high oven temperature. Yet our pizzas become crispy on the outside and soft & moist on the inside. At home this will not work because the oven temperature is too low.

Many amateur chefs slip up as they put the toppings on the raw dough and then bake dough and toppings at the same time. This makes homemade pizzas either sloppy or dry. If you want your Piero's pizza crispy on the outside and with a chewy & buttery center and if you want fresh toppings on it you must bake the dough first.

1. Leave the dough in its baking form in the oven on the center shelf.

2. Switch the oven on and set it to the maximum temperature

3. Bake the pizza for exactly 11 minutes.

4. Take the pizza out of the oven, close the oven door but leave it on.

This baking process will cost you approximately US $ 0.10 energy.

Do not take the pizza out of the form! Click here if you want to know what happens if you do.

Do not take the pizza out of the form! Click here to close this section. Underneath the pizza the humidity and temperature is higher than above. Both are needed to complete the baking process later. If you remove the pizza from its baking form now, you will lack moisture later and the dough will need to be heated up hotter in the second baking process.

5. Coat the whole rim of the pizza with approximately 2 table spoons of olive oil.

Olive oil again? Click here to learn why.

Olive oil again? Click here to close this section. The rim is thick and will not have a topping. For this reason it will be much drier and harder than the rest of the pizza once the baking process has finished. The olive oil will fry it slightly and make it crispy. It also adds an aromatic taste so that in the end the rim will taste great as well as the toppings. Some olive oil will run underneath the pizza, this is deliberate.