Of which 3.9 g sugars and 8.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Two individual pans · Oiled crust · Second rise in the pan
Allergens gluten, milk
Pizza al tegamino
Tomato and fior di latte in a metal pan, Turin style
Two small, tall, airy pizzas baked in well-oiled metal pans. This Turin specialty gets an almost fried crust on the bottom and keeps a soft crumb. The formula uses a B01 dough ball but adds a second rise in the pan and splits the topping to keep two well-defined disks.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water from base B01
- 4.7 g salt from base B01
- 0.3 g dry yeast from base B01
- 5 g flour, for shaping
- 22 g (¾ oz) extra-virgin olive oil
- 150 g (5½ oz) tomato passata
- 130 g (4½ oz) fresh mozzarella
- 1 g dried oregano
- 0.8 g salt
Method
- Divide the B01 dough ball into two equal pieces and shape them into tight balls. Grease each pan with 9 g of the olive oil, including the corner where the bottom meets the side.
- Place one ball in each pan, turn it to coat in oil and let relax for 20 minutes. Then press it out from the center to the edges, without pushing out all the gas.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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