What is Pizza al Padellino / Frying Pan Pizza?
The peculiarity of this style of pizza is that in the process is used a small iron or aluminum pan.
If some of the terms used in this page are unknown, you are invited to read the Glossary of the terms.
🧪 Theory
Preferment – 70% Giorilli’s Biga
75% Final Hydration
0.5% Diastatic Malt
0.5 % Dry Yeast
2.5% Salt
2% EVOO
Dough balls 250g for a diameter of 26 cm (Dough Thickness = Normal).
👩🍳 Procedure:
- Prepare Biga
- Wait that biga will be ready (Biga Calculator)
- Mix Biga with other ingredients
- Kneading
- Folding (if needed)
- Puntata in an oiled container with lid at 40%
- Staglio
- Puntata in oiled frying pan at 50%
- Spread some oil on the surface and turn the dough over
- Appretto in oiled frying pan at 50%
Baking has two options:
- on the baking paper – turn the dough from the frying pan over on the baking paper
- in the frying pan
Cook in a convection oven at 260 ℃ with for 8 minutes with steam and then 10 minutes at 200 ℃.