(CNN) – Most people think of pan pizza and think of mega-American pizza chains, but one family-run Italian pizzeria has been baking this classic pizza for over 60 years.
It is based on a traditional Tuscan crust inspired by the region where Ladzeri’s father grew up.
“Pizza in a pan is cooked for a very long time, because the dough is prepared in the morning, it is laid out in a pan and poured with tomato sauce, left to soar in the air for many hours. This is how, after cooking in an old wood-burning oven, a crispy, easily digestible and very tasty pizza remained, ”the restaurant’s website explains.
“Usually I like very thin pizza, but this one is delicious, very creamy,” Tucci said after tasting the dish.
Pizza al Padellino (cast iron pizza)
Also known as Pizza al Tegamino.
Look for 00 pizza flour, 0 Manitoba flour, and type 1 flour in online bakery shops or Italian specialty stores.
Makes 10 servings
600 grams | 5 cups 00 pizza flour, 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 milliliters | 3.4 ounces extra virgin olive oil, plus more for greasing the pan
700 grams | 3 cups tomato puree or peeled tomatoes (70g | 1/3 cup per serving)
800 grams | 2 1/2 cups fresh mozzarella (well dried) (80g | 1/4 cup per serving)
Extra virgin olive oil to taste
Sea salt to taste
Artichokes, anchovies, olives, salami, ham, cherry tomatoes, onion, sausage
8-inch (20 cm) cast-iron (padellino) or aluminum (tegamino) skillet
one. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Start by gradually adding 3 types of flour to the bowl, mixing little by little. Mix all the flour, and then transfer half of the flour mixture to a separate bowl. Then add the salt to 375 milliliters (1 1/2 cups) of warm water and stir to dissolve in the large bowl. In a separate bowl, dissolve the yeast in the remaining 125 milliliters (1/2 cup) warm water. Keep bowls separate.
2. Add salt water to the first bowl of flour. Then add butter and dissolved yeast to the same bowl.
3. Slowly add the remaining mixed flour from the other bowl and knead until the dough is smooth and soft, 15 to 20 minutes. When the dough does not stick to your hands, it is ready. Roll out the dough on a lightly floured surface, spreading it out with your hands. Stretch a piece of dough and fold it in the middle, take the other edge of the same dough and fold it in the middle. Continue in this manner until the loaf is smooth and compact, about 10 minutes.
four. Option 1: When the dough is ready, brush the mold well with extra virgin olive oil both on the bottom and around the edges. Add 160 to 200 grams (3/4 to 1 cup) of batter. Season with tomato sauce: Add 70g (1/3 cup) tomato puree, 80g (1/4 cup) mozzarella and season to taste with extra virgin olive oil and salt. Let the dough rest 6-8 hours (may need 8-10 hours in winter) in a dry, draft-free place. Do not leave the dough in the air so that it does not dry out.
5. Option 2: Alternatively, knead the dough until it is smooth and soft, 15 to 20 minutes (depending on the outside temperature). Cover the bowl with plastic wrap and leave to rise for 6-8 hours. Once the loaf has risen and doubled in size, brush the pan well with extra virgin olive oil both underneath and around the edges. Divide the loaf into 160 to 200g (3/4 to 1 cup) pieces of dough, place the loaf in a small tin and spread with your hands until it covers the entire surface of the tin. Season with tomato sauce: Add 70g (1/3 cup) tomato puree, 80g (1/4 cup) mozzarella and season to taste with extra virgin olive oil and salt.
6. Add any toppings of your choice.
7. Place a baking sheet on the center rack of the oven and cook pizza al padellino until the dough is crispy and golden brown, about 25 minutes. Serve while it’s still hot.