Turin-style pan pizza: how to replicate the soft, crispy texture at home
The queen of pizzas with a subalpine heart, the Turin pan pizza, is experiencing a moment of renewed glory.
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This unique specialty, famous for its soft, airy body and its unmistakable crunchy base, represents a true manifesto of ingenious simplicity.
For many, the secret to this masterpiece lies solely in Turin's historic pizzerias.
Yet, with the right technical precautions, anyone can reproduce its excellence within their own four walls.
We'll delve into the techniques that ensure that perfect combination of internal softness and external golden crispness, without resorting to professional ovens.
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What are the secret pillars that define authenticity? Turin pan pizza?
The fundamental distinction of the Turin pan pizza It's not just in the cooking. It's a process that begins much earlier.
The crumb structure and alveolation depend strictly on the composition of the dough.
Typically, a high hydration level is used, often higher than 70%. This high water content is crucial for softness.
Furthermore, pre-fermented biga or poolish offers more complex aromas. This approach improves the dough's extensibility.
Why is using a pan essential and how does it affect the consistency?
The very name of pizza reveals the key element of the technique. The pan, a round pan with high edges, is not a mere container.
It acts as a thermal catalyst. The dough is rolled out and left to rise a second time directly in the greased pan.
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This prolonged contact with the metal before baking prevents the dough from expanding too much. Thus, the dough rises upward.
During cooking, the oil on the bottom of the pan literally fries the base.
This effect creates that irresistibly crispy crust we all love. It's a direct heat conduction process.
Which flours should be used to ensure soft dough?
Choosing the right flour is a crucial step. To achieve an airy internal structure and a light crust, medium-to-high strength flours are preferred.
We're talking about flours with a W between 280 and 320. These flours have a higher protein content. This allows them to absorb more water without breaking the dough.
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A mixture of type “0” flour and a small amount of re-milled semolina can give excellent results.
Semolina, in particular, adds a rustic touch to the flavor. Remember to mix the powders well.
How can you manage the high hydration of the dough for a perfect pan pizza?
Handling a highly moist dough requires patience and technique. The water shouldn't be added all at once. It should be done slowly, in a trickle, while the mixer is working.
It's essential to pause for a long time (autolysis) during kneading. This allows the flour proteins to fully hydrate.
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Once kneaded, the dough will be very sticky. The most fitting analogy is that of a balloon. If the gluten is well developed, it retains the leavening gases.
What is the crucial role of double leavening for the final softness?
There Turin pan pizza It uses double leavening. The first, in bulk, is long and at a controlled temperature.
It usually lasts 18 to 24 hours in the refrigerator (maturation). The second proofing (setting) takes place in the pans. This is the critical moment.
The dough is gently rolled out and placed in the oiled pan. Here, it rests for at least another 2-4 hours.
This final rest is essential for fluffiness. During this stage, the air bubbles grow in height.
What are the ideal cooking times to obtain a crispy base and a soft interior?
Baking is the culmination of the process and requires a very hot oven. The ideal temperature is between 250°C and 280°C.
A home oven must be preheated for a long time, even up to an hour. To simulate the effect of a professional oven, you can use a baking stone.
Cooking occurs in two distinct phases. First, just the base is cooked for 8-10 minutes, until golden. Next, add the seasoning and continue cooking for another 5-7 minutes.
| Cooking Phase | Duration (Minutes) | Approximate Temperature | Goal Achieved |
| Basic Cooking | 8 – 10 | 250°C – 280°C | Crispy Bottom |
| Seasoning and Finishing | 5 – 7 | 250°C – 280°C | Fusion and Gilding Topping |
Imagine having to prepare a dough with 75% hydration using the technique no-knead (without dough). You can get an excellent pizza.
Simply perform a series of folds spaced 30 minutes apart. This strengthens the gluten mesh without excessive stress.
Which condiments enhance the taste of the Turin pan pizza?
Tradition demands simple, high-quality toppings. The classic "Margherita in the pan" is timeless.
An excellent hand-crushed peeled tomato and fiordilatte mozzarella are a must. Another typical topping is "Rossini," with hard-boiled egg and mayonnaise.
This latter version is decidedly less dietary, but much loved in Piedmont. Its thick, soft base easily accommodates even more generous toppings.
A modern and less common variation is pizza with pumpkin cream, Bra sausage, and hazelnuts. This combination celebrates the typical flavors of Piedmont.
It ensures a balance between sweetness, saltiness, and crunchiness. The thick base balances the richness of the ingredients.
Is there a statistic that demonstrates the growing popularity of pan-cooked pizza?
According to a 2024 industry analysis conducted by Red Shrimp, pizza cooked in a pan or in a frying pan has seen an increase in 22% of sales.
This is a significant fact for specialized Italian pizzerias.
This demonstrates the growing popularity of this texture, which is outpacing the market growth of traditional Neapolitan pizza.
Why are people drawn to this style? It's the perfect blend of two worlds.
Have you ever tasted the crispy base of a focaccia combined with the softness of a slice of pizza?
This is the magic of Turin pan pizza. It captures the essence of both.
The Art of Replicating Excellence at Home
Replicate the soft and crunchy texture of the Turin pan pizza It's a feat anyone can do. It requires discipline, but not expensive equipment.
Attention to detail, from the strength of the flour to the timing of the double rise, is key.
Remember: the oil in the pan is not just a non-stick coating, it is a fundamental cooking element.
By following these steps, you can enjoy a piece of Piedmontese gastronomic history. What are you waiting for to get your hands dirty?
Frequently Asked Questions about Pan-Frying Pizza
Does the pan have to be made of a specific material?
The traditional pan is made of blue iron, which guarantees excellent heat conduction and promotes browning.
However, thick, non-stick aluminum pans can work very well in a home setting.
Can you freeze pan pizza dough?
Yes, the dough can be portioned and frozen after the first rise.
It is important to defrost it slowly in the refrigerator before proceeding with staging it in the pan for the second leavening.
What's the main difference between pan pizza and pan pizza?
Pan pizza is usually rectangular and larger.
Pan pizza is strictly round and has a much higher edge. This difference in size affects the texture.
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