Make your own pan pizza, like an Italian family-run pizzeria

(CNN) – Most people think of pan pizza and think of mega American pizza chains, but a family-run Italian pizzeria has been making this classic for over 60 years.

When Adriano Lazzeri’s father opened the Il Cavaliere Restaurant in 1958, pizza al padellino (meaning “pizza in a small pan”) was a brand new concept. The restaurant, located in Turin, Italy, served the factory workers, who went wild for it.

The base is a traditional Tuscan crust, inspired by the area where Lazari’s father grew up.

“Pan pizza has a very long yeast, in fact the dough is prepared in the morning, it is spread in the pan and with the tomato sauce, it is left for several hours. Old wood burning oven, a. Crispy, digestible and delicious pizza remains, “says the restaurant’s website.

Each pan pizza is a small personal pizza. Each user can load it with custom toppings. During the shooting of season two of “Stanley Tucci: Searching for Italy”, when Tucci went to the restaurant, he picked up the sausage as his topping. Following the recommendation of Chef Lazari, he also added Enquis.

“Normally, I like very thin pizza, but it’s delicious, very creamy,” Toki said after trying the dish.

Pizza El Padelino (Cast Iron Pan Pizza)

Also known as Pizza El Tagamino.

Find 00 pizza flour, Manitoba 0 flour and Type 1 flour at online baking or Italian specialty stores.

Makes 10 servings.

Ingredients

600 grams | 5 cups pizza dough, plus more for the surface

300 grams | 2 1/2 cups Manitoba 0 flour

100 grams | 1 cup type 1 flour

30 grams | 1 tablespoon + 1 teaspoon sea salt

1/2 liter | 2 cups warm water

8 grams | 2.8 teaspoons brewer’s yeast

100 ml | 3.4 ounces extra virgin olive oil, plus oil to lubricate the pan

Sauce

700 grams | 3 cups tomato puree or peeled tomatoes (70 grams | 1/3 cup per portion)

800 grams | 2 1/2 cups fresh mozzarella (well dried) (80 grams | 1/4 cup per portion)

Extra virgin olive oil to taste

Sea salt to taste

Toppings (optional)

Artichokes, Anchovies, Olives, Salami, Ham, Cherry Tomatoes, Onions, Sausage

Luggage

8 inch (20 cm) cast iron (frying pan) or aluminum (Tagamino) pan

Instructions

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Start by slowly adding 3 types of flour in a bowl, mix a little at a time. Mix all the flour and then transfer half of the flour mixture to a separate bowl. Then, add 375 ml (1 1/2 cups) of salt to warm water and shake to dissolve in a large bowl. In a separate bowl, melt the remaining yeast in 125 ml (1/2 cup) of warm water. Keep the bowls separate.

2. Pour salted water into the first bowl of flour. Then put oil and dissolved yeast in the same bowl.

3. Slowly add the remaining flour to another bowl and knead to make it smooth and soft, 15 to 20 minutes. When the dough does not stick to your hands, the dough is ready. Roll the dough on a light surface, spreading it with your hands. Pull out a piece of flour and fold it in the middle, take the other side of the same flour and fold it in the middle. Continue until the bread is smooth and compact, about 10 minutes.

4. Option 1: Once the dough is done, grease the pan thoroughly with extra virgin olive oil, both at the bottom and along the edges. Add 160 to 200 grams (3/4 to 1 cup) flour. Season with tomato sauce: Season with 70 grams (1/3 cup) of tomato puree, 80 grams (1/4 cup) of mozzarella and extra virgin olive oil and salt to taste. Allow the dough to rest for 6 to 8 hours (in winter it can take 8 to 10 hours) to dry and avoid drafts. Do not allow the flour to come out of the air, so that it does not dry out.

5. Option 2: Alternatively, knead the dough until smooth and soft, 15 to 20 minutes (depending on the outside temperature). Cover the bowl with plastic wrap and leave it to stand for 6 to 8 hours. Once the bread has risen and doubled in size, grease the pan thoroughly with extra virgin olive oil, both on the bottom and along the edges. Divide the bread into 160 to 200 grams (3/4 to 1 cup) of flour and place the bread in a small pan and spread it with your hands until it covers the surface of the whole pan. Season with tomato sauce: Season with 70 grams (1/3 cup) of tomato puree, 80 grams (1/4 cup) of mozzarella and extra virgin olive oil and salt to taste.

6. Add any topping you like.

7. Place the pan on the center rack of the oven and bake the pizza el pedilino until the dough is crispy and golden brown for about 25 minutes. Serve hot.

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