Pizza al Tegamino
A Neapolitan-style pizza baked in a small pan, yielding a thicker, softer crust with a crispy edge.
Nutrition per serving
Ingredients
Flour(1)
- pizza dough- 600 ghigh-hydration dough works best
Sauce(1)
- tomato sauce- 400 mlsimple, seasoned tomato purée
Dairy(1)
- mozzarella- 250 gfresh, torn into pieces
Oil(1)
- olive oil- 4 tbspextra virgin, for pans and drizzling
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Unlock AI featuresInstructions
Prepare the Dough
Divide the pizza dough into 4 equal portions. Gently stretch or roll each portion into a round slightly smaller than your individual baking pans (about 15-20 cm diameter).
If the dough is too elastic and shrinks back, let it rest for a few minutes before trying again.
Assemble the Pizzas
Generously oil 4 individual baking pans (about 15-20 cm diameter), using 1 tablespoon of olive oil per pan. Place each dough round into a pan and gently press it to the edges.
Spread the tomato sauce evenly over each pizza base, leaving a small border.
Make sure the oil coats the entire pan to prevent sticking and create a crispy crust.
Add Mozzarella
Distribute the 250 g of mozzarella evenly over the tomato sauce on each pizza.
Don't overload the pizza with mozzarella, as it can make the crust soggy.
Bake the Pizzas
Preheat your oven to its highest setting, at least 250°C (482°F). Place the pans on the lowest oven rack and bake for 15-20 minutes, or until the crust is deeply golden brown and the cheese is melted and bubbly.
Baking on the lowest rack helps create a crispy, fried-like bottom crust, which is characteristic of Pizza al Tegamino.
Serve
Remove the pizzas from the oven and let them cool slightly before serving. Drizzle with a bit more olive oil, if desired. Enjoy!
Serve immediately for the best taste and texture.
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