{"id":1213,"date":"2022-04-07T17:30:43","date_gmt":"2022-04-07T17:30:43","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/pizza-al-tegamino-an-all-turin-specialty\/"},"modified":"2022-04-07T17:30:43","modified_gmt":"2022-04-07T17:30:43","slug":"pizza-al-tegamino-an-all-turin-specialty","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/pizza-al-tegamino-an-all-turin-specialty\/","title":{"rendered":"Pizza al tegamino, an all-Turin specialty"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Pizza al tegamino, an all-Turin specialty<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>The first time I got to taste the pan-fried pizza was in his hometown,<br \/>\n<strong>Turin<\/strong>.  Immediately, when I found it in front of me, I exclaimed &#8220;so I want the pizza!&#8221;.  So you will wonder what is different from traditional pizza.  Well, first of all it is <strong>much taller and fluffier<\/strong>, contrary to the Neapolitan one, and then, as the name implies, it is cooked in a pan, an aluminum pan greased with oil that gives the pizza a unique crunchiness.  I love high pizza, so I absolutely couldn&#8217;t miss the opportunity to prepare pan-fried pizza at home.  I must say that it will take a little more patience because the leavening is longer, but it will be really worth it.<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  flour 01: 340 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  water: 250 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  yeast: 2 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  salt: 1 tsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  oil: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>15 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>10 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>25 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>270 kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>In a bowl put the flour with a tablespoon of oil.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Add the water in which you have dissolved the yeast.  Knead until you get a homogeneous mixture and only lastly add the salt.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649352642_777_Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649352642_777_Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Let it rise for 12-18 hours on the lowest shelf of the refrigerator.  A few hours before baking, take it out and divide it into equal parts of the size most suitable for your pan. Sprinkle the bottom of the pan with oil and spread the pizza with your hands.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649352643_359_Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649352643_359_Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>Let it rise for another hour.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649352643_703_Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649352643_703_Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>Fill it as you prefer and bake at 220 \u00b0 C for about 10 minutes.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649352643_165_Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649352643_165_Pizza-al-tegamino-an-all-Turin-specialty.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>2 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  flour 01: 340 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  water: 250 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  yeast: 2 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  salt: 1 tsp<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  oil: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>15 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>10 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>25 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>270 kcal \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Pizza al tegamino, an all-Turin specialty The first time I got to taste the pan-fried pizza was in his hometown, Turin. Immediately, when I found it in front of me, I exclaimed &#8220;so I want the pizza!&#8221;. So you will wonder what is different from traditional pizza. Well, first of all it is much taller [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1214,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118],"tags":[124,109,108,91,90],"class_list":["post-1213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","tag-baked","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pizza al tegamino, an all-Turin specialty - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/pizza-al-tegamino-an-all-turin-specialty\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza al tegamino, an all-Turin specialty - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Pizza al tegamino, an all-Turin specialty The first time I got to taste the pan-fried pizza was in his hometown, Turin. Immediately, when I found it in front of me, I exclaimed &#8220;so I want the pizza!&#8221;. So you will wonder what is different from traditional pizza. 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Immediately, when I found it in front of me, I exclaimed &#8220;so I want the pizza!&#8221;. So you will wonder what is different from traditional pizza. 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