Pizza al Padellino (Pan Pizza) • ⏱ Poolish Pre-Ferment (airy Cornicione)

Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.

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Portici di Torino – Pizza al Padellino with Mortadella and Burrata

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.

Pizza al Padellino (Pan Pizza) ⏱ Poolish Pre-Ferment (airy Cornicione)
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