Make your own pan pizza just like an Italian family-run pizzeria that Stanley Tucci visited

Updated at: Thu, 17 Aug 2023 08:46:47 GMT

Step 1

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Start by gradually adding the 3 types of flour to a bowl, mixing together a little at a time. Combine all flours and then transfer half of the flour mixture into a separate bowl. Next, add the salt to 375 milliliters (1 1/2 cups) warm water and stir to dissolve in a large bowl. In a separate bowl, dissolve the yeast in the remaining 125 milliliters (1/2 cup) warm water. Keep the bowls separate. 2. Add the saltwater to the first bowl of flour. Then, add the oil and dissolved yeast to the same bowl. 3. Add the remaining mixed flour from the other bowl slowly and knead so it is smooth and soft, 15 to 20 minutes. When the dough doesn't stick to your hands, the dough is ready. Roll out the dough on a lightly floured surface, spreading it with your hands. Stretch a piece of dough and fold it in the middle, take another edge of the same dough and fold it in the middle. Continue in the same way until the loaf is smooth and compact, about 10 minutes. 4. Option 1: Once the dough is finished, grease the pan well with extra-virgin olive oil, both on the bottom and along the edges. Add 160 to 200 grams (3/4 to 1 cup) dough. Season with tomato sauce: Add 70 grams (1/3 cup) tomato puree, 80 grams (1/4 cup) mozzarella and season to taste with extra-virgin olive oil and salt. Let the dough rest for 6 to 8 hours (in the winter, it may take 8 to 10 hours) in a dry place and away from drafts. Do not let the dough be exposed to the air, so it won't dry out. 5. Option 2: Alternatively, knead the dough until smooth and soft, 15 to 20 minutes (this depends on the outside temperature). Cover the bowl with plastic wrap and leave to rise for 6 to 8 hours. Once the loaf has risen and doubled in size, grease the pan well with extra-virgin olive oil, both on the bottom and along the edges. Divide the loaf into 160 to 200 grams (3/4 to 1 cup) dough and place the loaf into the small pan and stretch it out with your hands until it covers the entire pan surface. Season with tomato sauce: Add 70 grams (1/3 cup) tomato puree, 80 grams (1/4 cup) mozzarella and season to taste with extra-virgin olive oil and salt. 6. Add any toppings of your choice. 7. Place the pan on the central rack of the oven and cook the pizza al padellino until the dough is crispy and looks golden brown about 25 minutes. Serve while it's still hot. This recipe is courtesy of Adriano and Alfredo Lazzeri of Il Cavaliere Restaurant in Turin, Italy.

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