Pizza al tegamino: la ricetta tipica torinese
Cookist · cookist.it · 2023 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
Pan Pizza style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% of recipes that state an oven.
Pan Pizza (United States (generic)): cast iron, skillet or sheet pan pizza with no regional claim: oiled pan, fried bottom, thick soft crumb (Pizza Hut pan lineage)
Tradition: 62 to 75% hydration (this recipe: 60%) · 450 to 550°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
300g
Hydration
60.0%
Salt
1.6%
Yeast
2.40%
Oil
0%
Sauce
600g
Cheese
300g
Dough weight
820g
Process
Bake temp
482°F / 250°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourFarina 0500g
- waterAcqua300g
- yeastLievito di birra fresco12g
- saltSale8g
- oilOlio extravergine di olivan/a
- sauce tomatoPassata di pomodoro600g
- cheese mozzarellaMozzarella300g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasilico fresco
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 60% hydration and 1.6% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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