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.
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Pizza al Padellino Recipe
Makes: 2 pan pizzas
For this recipe, you will need:
- 2 cups (250 grams) all-purpose flour, plus extra for dusting
- ¾ teaspoon (3 grams) yeast
- ⅔ cup (160 milliliters) water
- Extra virgin olive oil
- 1 cup (235 milliliters) tomato puree, or to taste
- Chopped mozzarella to taste
- 6 to 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 ⅔ of the water has been incorporated, mix in 1 teaspoon (5 grams) of salt and 2 tablespoons of olive oil. Continue to add the remaining water.
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 ºF (200 ºC).
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 ºF and therefore perfect for pizza al padellino.
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 tablespoons olive oil, and a pinch of salt to taste. Spread this over the pizza (leaving room for a crust, of course).
Finish by spreading chopped mozzarella and drizzling a little olive oil over the pizza. Bake for 20 to 30 minutes, or until the cheese has melted and the bottom of the pizza is golden brown.
Remove from the oven and top with fresh basil before serving.
Buon appetito!
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