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Pizza al Padellino | Italian Pan Pizza Recipe

  • Writer: Pasta Grammar
    Pasta Grammar
  • Aug 1, 2021
  • 2 min read

This Italian pan pizza hails from Turin, the very first capital of Italy. Apparently, it was a favorite treat of Italy's first king: Vittorio Emanuele II. It's simple to make and the dough takes significantly less time than a traditional Neapolitan pizza, making this recipe a winner for anyone craving a quick pizza.


pizza-al-padellino-pan-italy-italian-turin-quick-easy
Pizza al Padellino | Italian Pan Pizza Recipe

Watch the Pasta Grammar video where we make this recipe here:




Makes 2 pan pizzas.


For this recipe, you will need:

- 2 cups (250g) all-purpose flour, plus extra for dusting

- 3/4 tsp (3g) yeast

- 2/3 cup (160ml) water

- Salt

- Extra virgin olive oil

- 1 cup (235ml) tomato puree, or to taste

- Chopped mozzarella to taste

- 6-8 fresh basil leaves


In a large mixing bowl, stir the flour and yeast together. Begin gradually adding the water while mixing by hand. When roughly 2/3 of the water has been incorporated, mix in 1 tsp (5g) of salt and 2 tbsp of olive oil. Continue to add the remaining water.


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Transfer the dough to a floured work surface and knead until very smooth and even. Place the dough into a floured mixing bowl, loosely cover with plastic wrap, and let rise at room temperature for 3 hours or until it has doubled in size.



Preheat an oven to 400 degrees F (200 C).


When the dough has finished rising, divide it in two and place each portion into a liberally oiled, 10-inch oven-safe skillet (or you can cook one at a time if you only have one pan). A quick note on the skillet: traditionally this pizza calls for an aluminum pan, although other types will work as well. We highly recommend Misen's non-stick pan which is oven safe up to 450 degrees F and therefore perfect for pizza al padellino.


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Using your fingertips and working outward from the center, press and spread the dough so that it fills the bottom of the pan. Make a simple pizza sauce by combining the tomato puree, 1 tbsp olive oil, and a pinch of salt to taste. Spread this over the pizza (leaving room for a crust, of course).


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Finish by spreading chopped mozzarella and drizzling a little olive oil over the pizza. Bake for 20-30 minutes, or until the cheese has melted and the bottom of the pizza is golden brown.


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Remove from the oven and top with fresh basil before serving. Buon appetito!


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