Pizza al padellino
Fine Dining Lovers Italia · finedininglovers.it · 2025 · Original
Pan Pizzaas labeled by the source
DietVegetarian. Not vegan: mozzarella: 250 g.
Against 5,130 pizza recipes
Pan Pizza style, one of 123 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
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 · 450 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake details not stated on the source page.
Ingredients (8)
- waterAcqua a temperatura ambiente: 310 ml310g
- yeastLievito di birra fresco: 8 g8g
- saltSale: 8 g8g
- oilOlio extravergine di oliva: 15 ml15g
- sauce tomatoPassata di pomodoro: 500 g500g
- cheese mozzarellaMozzarella: 250 g250g
- oilOlio extravergine di oliva: q.b.n/a
- saltSale: q.b.n/a
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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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Pan Pizza group marked.
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