Pan Pizza: Small, Soft, and Irresistible
- Redazione
- 7 hours ago
- 2 min read
Whether it’s a dinner with friends or an indulgent afternoon snack, there’s one star that always wins everyone over: pan pizza.
Soft, with a golden and crispy bottom, it’s a comforting treat to enjoy slice after slice. But what makes pan pizza so special? Let’s find out together!
A Dough That Makes the Difference
It all starts with a simple yet well-crafted dough, made from flour, water, brewer’s yeast, oil, and salt. The secret? A double resting time.
The first rest comes after mixing the ingredients, allowing the dough to begin developing structure.
The second happens after dividing the dough, once it has doubled in size.
This technique gives the pizza its signature texture — thick, soft, and incredibly digestible.
Small in Size, Big in Flavor
Pan pizza is shaped directly in a well-oiled 20 cm (8-inch) iron or aluminum pan.
This is where the magic happens: the dough rises again right in the pan, developing a unique texture — soft on the inside and crispy underneath, almost as if it were slightly fried.
An Oven-Baked Pizza (at Home!)
Another perk? It bakes perfectly in a conventional oven, so no excuses — it’s ideal for home baking.
As for toppings? Let your imagination run wild: provolone and zucchini, grilled vegetables and mozzarella, cherry tomatoes and stracciatella… every little pan can become a masterpiece.
Gina Moschella’s Tips
To uncover the secrets of this delicious dish, we asked Gina Moschella, chef and heart of MamaGina, for some insider advice:
What’s the trick to getting that golden, crispy base?
The key is to use plenty of oil and let the dough rise directly in the pan. The oven should be hot, and the dough should not be moved to another surface.
How much does the type of flour matter?
I like to give tips for each type of flour so you can understand the differences and choose the right one. Here’s a start:
Type 0 and 00 flours make the pizza softer, as they absorb less water and have a more delicate flavor.
Whole wheat flour is stronger and makes the crust crispier. If you’re after a rustic pizza, it’s perfect.
Of course, with the huge variety of flours available today, each version will create different textures. The secret? A little experimentation.
And your first memory of pan pizza?
I associate pan pizza with a special moment between me and my mother — a kind of little ritual we shared in the early afternoon. One slice for me, one for her, and lots of smiles.
Gather Around with a Smile
At MamaGina, cooking is an act of love — but being together is the real secret ingredient. Sometimes, it takes very little to turn an appetizer into something special: a shared pan pizza, a few laughs, maybe a couple of craft beers.
Because in the end, there’s one thing everyone agrees on… and that’s pizza.
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