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Piero's secret pizza recipe: baking form & quantities
- The measurements are now displayed in anglo-american non-metric units.
The quantities given in
this recipe have been calculated for a
standard round pizza oven baking form with a
diameter Ø = 11 1/2”.
This will make 6 tasty, moist pizza pieces
and serve 3 adults.
All measurements are currently displayed as
imperial Anglo-American units.
If you want to use metric measurements
instead of imperial Anglo-American units simply click here.
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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!
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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:
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Ø = 8 1/2” |
Halve the quantities |
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Ø = 9 1/2” |
Use 3/4 of the ingredients |
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Ø = 10 1/4” |
Divide the quantities by 1,3 |
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Ø = 11 1/8” |
Subtract 10% from each ingredient. |
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Ø = 11 1/2” |
The quantities do not need to be converted.. |
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Ø = 12 1/2” |
Add 10% to each ingredient. |
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Ø = 13 1/2” |
Multiply the quantities with 1,3 |
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Ø = 14 1/4” |
Multiply the quantities with 1,4 |
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Ø = 15 1/8” |
Multiply the quantities with 1,6 |
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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.
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