Pizza al tegamino, an all-Turin specialty

The first time I got to taste the pan-fried pizza was in his hometown,
Turin. Immediately, when I found it in front of me, I exclaimed “so I want the pizza!”. So you will wonder what is different from traditional pizza. Well, first of all it is much taller and fluffier, contrary to the Neapolitan one, and then, as the name implies, it is cooked in a pan, an aluminum pan greased with oil that gives the pizza a unique crunchiness. I love high pizza, so I absolutely couldn’t miss the opportunity to prepare pan-fried pizza at home. I must say that it will take a little more patience because the leavening is longer, but it will be really worth it.

Ingredients for 2 people

  • flour 01: 340 g
  • water: 250 ml
  • yeast: 2 g
  • salt: 1 tsp
  • oil: to taste
  • Preparation: 15 minutes
  • Cooking: 10 minutes
  • Total: 25 minutes
  • Calories: 270 kcal / 100 g

Preparation

1

In a bowl put the flour with a tablespoon of oil.

2

Add the water in which you have dissolved the yeast. Knead until you get a homogeneous mixture and only lastly add the salt.

3

Let it rise for 12-18 hours on the lowest shelf of the refrigerator. A few hours before baking, take it out and divide it into equal parts of the size most suitable for your pan. Sprinkle the bottom of the pan with oil and spread the pizza with your hands.

4

Let it rise for another hour.

5

Fill it as you prefer and bake at 220 ° C for about 10 minutes.

Ingredients for 2 people

  • flour 01: 340 g
  • water: 250 ml
  • yeast: 2 g
  • salt: 1 tsp
  • oil: to taste
  • Preparation: 15 minutes
  • Cooking: 10 minutes
  • Total: 25 minutes
  • Calories: 270 kcal / 100 g
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Philip Owell

Professional blogger, here to bring you new and interesting content every time you visit our blog.