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Pizza al Padellino | Crispy Turin Pan Pizza
(0)
38 min
Under an hour
Knuspr-Küche
Pizza al Padellino ist der legendäre Pizzaklassiker aus Turin: Der Teig geht direkt in der gut geölten Pfanne auf und wird im Ofen gebacken. So entsteht ein herrlich knuspriger, goldbrauner Boden, während das Innere herrlich luftig und saftig bleibt. Belegt mit fruchtiger Tomatensauce, schmelzendem Mozzarella und feinem Parmigiano Reggiano – echtes italienisches Soulfood!
Preparation method
Prepare the dough & let rise
Dissolve the fresh yeast and refined sugar in 260 ml of lukewarm water in a mixing bowl and let rest for about 5 minutes until fine bubbles form.
Add the wheat flour type 405, fine table salt, and 15 ml of the olive oil. Knead with the dough hook of a stand mixer or by hand for about 8–10 minutes into a smooth, soft dough.
Shape the dough into a ball, cover, and let rest in a warm place for approx. 60 minutes until it has visibly increased in volume.
Chef's tip
Cast iron is key: An ovenproof cast-iron pan retains heat optimally and gives the Pizza al Padellino its world-famous crispy base.
Variation tip: If you like it even more savoury, you can sprinkle some freshly grated Grana Padano or drizzle a few drops of hot chilli oil over the hot pizza after baking.
Ingredients
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