Pizza al Padellino (Pan Pizza)
Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.
Corona di Savoia – Pizza al Padellino with Bufala and Crudo
This Pizza al Padellino embodies the soul of Turin: golden brown, crispy, and airy on the outside, while remaining springy and juicy within. The Biga imparts depth, aroma, and noble maturation to the dough, while San Marzano tomatoes, buffalo mozzarella, prosciutto crudo, and fresh basil shine in perfect harmony.
Portici di Torino – Pizza al Padellino with Mortadella and Burrata
This Pizza al Padellino marries the golden, crispy base of Turin's pan pizza with a feather-light, aromatic crumb made from a poolish starter. Fior di Latte gently melts into the dough, Mortadella adds a sweet spice, Burrata flows creamily on top, and chopped pistachios provide a noble, nutty accent. An elegantly crafted pizza, fragrant with wheat, milk, and delicate oven-roasted aromas.
Fumo del Piemonte – Pizza al Padellino with Provola & Guanciale
This Pizza al Padellino carries the scent of smoke, a golden crust, and slowly melted cheese straight from the oven to the table. The airy, finely crispy crumb of Turinese pan pizza meets the spicy depth of guanciale, the gentle sweetness of caramelized onions, and the distinctive aroma of Provola Affumicata. Bold, elegant, and full of character – a pizza with a Piedmontese soul and Neapolitan craftsmanship.