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Pizza al padellino in a small steel pan

Turin's small, individual, cold-fermented pan pizza — a crisp, almost fried bottom around a soft, thick interior, baked in a 12-16cm oiled steel pan. Same small personal-pan format as New England bar pizza, but on a 24-48 hour cold ferment rather than a same-day schedule.

For Pizza al padellino in Domestic fan (convection) oven. One small 14cm round pan per portion.

Dough spec

Flour
Bread flour
Hydration
70%
Salt
2.8%
Oil
4%

Scale this guide

Flour
362 g
Water
253 g
Salt
10.1 g
Oil
14.5 g
Total dough
640 g
Per ball
160 g × 4

Use the dough calculator with this hydration/salt/oil and a 160g ball weight for any number of pizzas. Open the full dough calculator for more control, or the fermentation schedule builder to work backwards from a target bake time using this guide’s cold fermentation approach.

Steps

  1. MixMachine or hand mix to a smooth, well-hydrated dough.
  2. Bulk fermentBulk ferment at room temperature for 2-4 hours.
  3. Divide and ballDivide into 160g portions and ball.
  4. Final proofCold-ferment for 24-48 hours — noticeably longer than bar pizza's same-day schedule, despite the similarly small personal-pan format.
  5. ShapePress each ball by hand directly into a small (12-16cm), generously oiled steel or cast iron pan, working it to the edges. The small pan size and generous oil forgive minor shaping imperfections.
  6. TopApply toppings after a brief proof in the pan.
  7. BakeBake at 220-260C for 8-12 minutes, until the bottom is crisp and almost fried-looking from the oiled steel.
  8. RestRest briefly, then release the pizza from the pan before serving.
  9. ServeServe whole per diner, straight from or just out of its pan.

Bake notes

Skimping on the pan's oil is the most common reason a home attempt loses the style's defining crisp, almost fried bottom.

Generally accepted · Regional convention

Show sources and evidence