Aluminum in the kitchen

Piedmont โ€“ Pan Pizza Recipe


For the dough

2/3 cup flour

3 coffee spoons brewerโ€™s yeast

1 cup warm water

Pinch of Salt

2 tablespoons extra-virgin olive oil

For the Pizza

2 cups mozzarella cheese

Pinch of Salt

Dried oregano

Extra-virgin olive oil

240g cherry truss tomatoes


Mix in a bowl flour, water and brewerโ€™s yeast. Add salt and extra-virgin olive oil and knead the dough. Cover it with a towel and let it rest for about 15 minutes. Knock the dough back and punch it down. Repeat twice. Cut the dough in two equal parts and put them in the fridge for 10/12 hours.


Place dough in our Happy Day Pan. Top it with tomatoes and let it rest for 30/30 minutes. Add mozzarella cheese, salt, oregano and extra-virgin olive oil. Bake it for 6/7 minutes in the oven at full power. Serve it hot!

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