(CNN) — Most people think of pan pizza and they think of mega American pizza chains, but a family-run Italian pizzeria has been baking this classic for over 60 years.
The base is a traditional Tuscan crust, inspired by the region where Lazzeri’s father grew up.
“The pan pizza has a very long rising time, in fact the dough is already prepared in the morning, it is spread in the pan and with the tomato sauce it floats for many hours. This is how, once cooked in the old wood oven a crispy finish remains , digestible and very tasty pizza,” explains the restaurant’s website.
“I usually like very thin pizzas, but this one is delicious, very creamy,” Tucci said after trying the dish.
Pizza al Padellino (Cast Iron Pan Pizza)
Also known as Pizza al Tegamino
Look for 00 pizza flour, Manitoba 0 flour, and type 1 flour at online baking or Italian specialty stores.
Makes 10 servings
600 grams | 5 cups 00 pizza flour, plus more for surface area
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 of warm water
8 grams | 2.8 teaspoons brewer’s yeast
100 milliliters | 3.4 ounces extra virgin olive oil, plus more for greasing pan
700 grams | 3 cups tomato paste or peeled tomatoes (70 grams | 1/3 cup per serving)
800 grams | 2 1/2 cups fresh mozzarella (well-drained) (80 grams | 1/4 cup per serving)
Extra virgin olive oil to taste
Sea salt to taste
Artichokes, anchovies, olives, salami, ham, cherry tomatoes, onions, sausage
8-inch (20 centimeters) cast iron (padellino) or aluminum (tegamino) pan
1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Start by gradually adding the 3 types of flour into a bowl, mixing little by little. Combine all the flour, then put half of the flour mixture in a separate bowl. Then add the salt to 375 milliliters (1 1/2 cups) of warm water and stir to dissolve in a large bowl. In a separate bowl, dissolve the yeast in the remaining 125 milliliters of warm water. Keep the bowls separate.
2. Add the salt water to the first bowl of flour. Then add the oil and dissolved yeast to the same bowl.
3. Slowly add the remaining mixed flour from the other bowl and knead for 15 to 20 minutes so that it is smooth and soft. If the dough doesn’t stick to your hands, the dough is ready. Roll out the dough on a lightly floured surface and spread 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 manner until the bread is smooth and compact, about 10 minutes.
4. Option 1: When the dough is ready, grease the pan 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 dough. Season with tomato sauce: Add 70 grams (1/3 cup) tomato paste, 80 grams (1/4 cup) mozzarella and season with extra virgin olive oil and salt. Let the dough rest for 6 to 8 hours (in winter it can take 8 to 10 hours) in a dry place and away from drafts. Don’t let the dough get airborne so it doesn’t dry out.
5. Option 2: You can also knead the dough until smooth and soft, 15 to 20 minutes (depending on the outside temperature). Cover the bowl with plastic wrap and let rise for 6 to 8 hours. When the bread has risen and doubled, grease the pan well with extra virgin olive oil, both on the bottom and around the edges. Divide the bread into 160 to 200 grams (3/4 to 1 cup) of dough and place the bread in the small pan and stretch with your hands until it covers the entire pan surface. Season with tomato sauce: Add 70 grams (1/3 cup) tomato paste, 80 grams (1/4 cup) mozzarella and season with extra virgin olive oil and salt.
6. Add any toppings of your choice.
7. Place the pan on the middle rack of the oven and bake the pizza al padellino for about 25 minutes until crisp and golden brown. Serve while still warm.