Round pan-baked toasted pizza: the recipe
A masterpiece of Campanian and southern Italian culinary tradition. It's the classic home-style or old-bakery pizza, defined by its unmistakable crunchy, almost fried texture on the edges and base.
An alternative to the traditional Neapolitan pizza, with no need for a high-performance oven.
At a glance
- Method: Straight dough, without autolyse
- Mixing: Stand mixer
- Number of pieces: 5
- Weight per piece: 330 g
- Dough weight: 1680 g
- Total dough weight: 1650 g
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Ingredients
Quantities for 5 pieces of 330 g, kitchen at 20 °C
- Wheat flour (W260)1000 g
- Water650 g
- Salt25 g
- Yeast5.1 g
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Method
- Weigh the ingredients and knead (20 min)
- Use water at 23 °C
- End of mixing, start of bulk rise (at room temperature) (4 h 30 min)
- Reinforcement fold 1 of 2
- Reinforcement fold 2 of 2
- Divide/shape: weigh and form the pieces (10 min)
- Start of proofing (at room temperature) (2 h 30 min)
- Rest in the pan (at room temperature) (10 min)Stretch the dough directly into the pan, greased with plenty of oil.
- Ready to cook
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Baking
- conventional oven, without steam
- Overall temperature: 250 °C
- Time: until done
- On the oven floor, until the base browns
- Grill, without steam
- Time: until done
- Right under the grill to finish
The calculator adapts baking times to the weight of your pieces. Open the calculator
Preparation notes
- Topping
- Spread the topping all the way to the edges too, so the tomato lightly chars ("arruscata") against the hot pan.
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