Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pizza Piena Dough 3.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes enough for one 13 3/4-by-9 1/2-inch pie This recipe for pizza piena dough is courtesy of sisters Gerry DiSanto and Nina Scavone, and is used to make their Easter Pizza Piena. Ingredients 4 cups all-purpose flour 1 tablespoon baking powder Pinch of salt 3 tablespoons vegetable shortening, chilled 2 tablespoons unsalted butter, chilled 4 large eggs ½ cup plus 2 tablespoons water Directions In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter, cut in shortening and butter until combined. Make a well in the center of flour mixture and add eggs; stir until just combined. Slowly stir in water until a dough begins to form. Turn dough out onto work surface and knead slightly until dough is smooth. Form dough into 2 disks, one slightly larger than the other, and wrap each with plastic wrap. Let dough stand at least 20 minutes before rolling out. Rate it Print