Pizza al padellino

A small, round, individual pan pizza from Turin, baked in a small oiled steel pan, producing a distinctively crisp, almost fried bottom and a soft, thick interior, smaller in diameter than most other round styles.

• Small individual pan (typically 12-16cm), producing a small, thick, personal-sized pizza
• Crisp, almost fried bottom from the oiled steel pan
• Notably soft, thick interior relative to its small footprint

Hydration

65-75 percent of flour weight (typically 70 percent of flour weight)

Salt

2.5-3 percent of flour weight (typically 2.8 percent of flour weight)

Oil

3-5 percent of flour weight (typically 4 percent of flour weight)

Ball weight

140-180 grams (typically 160 grams)

Bulk fermentation

2-4 hours (typically 3 hours)

Ball/cold fermentation

24-48 hours (typically 30 hours)

Mixing: Machine or hand mixed

Kneading: Moderate kneading

Shaping: Pressed by hand directly into a small, generously oiled steel pan

Expected crumb: Soft, moderately open

Tolerance: The small pan size and generous oil are forgiving of minor shaping imperfections

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• Bread flourCommonly usedLimited evidence

  Builds enough structure for the thick, high-hydration dough to hold its shape in the small pan.

• Type 00 flourAcceptable substituteLimited evidence

  A viable alternative where a finer crumb is preferred over maximum strength.

1. Press dough into an oiled pan
2. Proof briefly in the pan
3. Apply toppings
4. Bake

Traditional method: Small oiled steel pan, oven or stovetop-assisted, moderate-high heat

• Rolling pin shapingCommonly usedLimited evidence

  Fits the dough evenly to the small pan's shape and depth.

  Domestic alternative: Hand-pressing directly into the pan.

A crisp, almost fried bottom contrasted with a soft, thick interior, in a notably small, personal-sized format

Served whole per diner, still in or just out of its pan

Usually cut into wedges or eaten as a whole small pizza · One per diner

Derived from this style’s own structural ingredient data — see the construction order & topping load guide for why order varies by style.

1. Sauce: Cooked tomato sauce
2. Melting cheese: Fior di latte

• 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.

One of the easiest Italian styles to reproduce at home, needing only a small oven-safe pan

• Skimping on the oil, which is central to the style's characteristic crisp, almost fried bottom