Pizza al padellino

In this four-hands masterclass, the chefs will prepare and explain step by step this type of dough, which is becoming fashionable again in contemporary Italian baking.

A dough that may resemble a focaccia or a Roman-style pizza, baked in a small iron or steel pan.
It’s a dough that is coming back into fashion, perfect for sharing.

This is a thicker dough, worked with double baking and preferments such as biga, poolish or sourdough starter; used for gourmet fillings, these bases are regenerated during service.

For its preparation, a Nobilgrano flour with wheat germ has been used, particularly suitable for this type of dough, which features a crispy base and a soft centre.