Pizza al tegamino. La ricetta originale torinese della pizza al padellino!
Ricette dal Mondo · ricettedalmondo.it · 2023 · Original
Pan Pizzaas labeled by the source
DietNot vegetarian: salsiccia. Reviewed: salsiccia; provola.
Against 5,130 pizza recipes
Pan Pizza style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% 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: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
550g
Water
330g
Hydration
60.0%
Salt
1.4%
Yeast
0.91%
Oil
2.5%
Sauce
250g
Cheese
250g
Dough weight
907g
Process
Bake temp
392°F / 200°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourr di farina 0550g
- water300-330 ml di acqua300 ml · 330g
- oil1 cucchiaio di olio d'oliva1 tbsp · 13.6g
- yeastr di lievito di birra5g
- saltr di sale8g
- sauce tomator di passata di pomodoro250g
- cheese mozzarellar di mozzarella250g
- oilq.b. di olio d'olivan/a
- saltq.b. di salen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 salsiccia
- over cheeser di provola150g
- over cheeseq.b. di origiano
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- See what hydration doesWhere 60% sits, and what changes as it goes up or down.
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