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Homemade pizza

by Ada Parisi
5 min read
Pizza in teglia fatta in casa: la ricetta perfetta

Preparing homemade pizza in the pan is one of the best ways to approach this extraordinary product of Italian cuisine: pizza is loved all over the world and there are infinite variations. After telling you about the PIZZA LONG PROVING, Today I wish you a good April 25th and I leave you the recipe for the pizza in the pan. Inspired by that created by Renato Bosco, master of the dough of the Saporè pizzeria in San Martino Buon Albergo, in the province of Verona. On my profile Instagram also find a short one VIDEO to see how pizza is spread and seasoned on the pan. If you follow me on social, you already know that Gianluca, my partner and official photographer, is specializing in the production of pizzas. This recipe is the result of his work.

The secret to a perfect homemade pan pizza

Farina, water, Salt, yeast, extra virgin olive oil are the ingredients of the dough of our homemade pan pizza that, after the kneading phase, rests in the refrigerator between 12 and 16 hours. So that you have a easily workable mass, elastic and mature at the right point in view of cooking. In this recipe, it is preferable to use a double zero type or zero type flour, which guarantee good workability and elasticity. Overall hydration (the percentage of water in the dough) it's around 60%. The seasoning is the traditional one, with tomato sauce, anchovies, oregano, DOP basil and buffalo mozzarella from Campania. But of course you can stuff your homemade pizza on the pan as you prefer.

Medium and long leavening pizza on tray: because it pays

water, flour and yeast need the right time to develop the chemical reactions that will give us the best results for the pizza in the pan recipe. Structure, elasticity, resistance. In the pan pizza, as well as in Neapolitan round bread and pizza, you must not miss the first stages of preparation.

And if we have chosen to work with medium and long leavening (that is, between 12 hours at room temperature and between 24 and 48 hours in the refrigerator) it is better to use specific type soft wheat flour double zero or zero with a fair amount of protein (about 13 grams out of 100 grams) and an index of strength (W) around 300. The strength index (W) indicates the ability of the flour to absorb water.

Medium and long-lasting leavening are obtained by using small quantities of yeast in relation to the quantity of flour: 10% of the weight of the flour in the case of mother yeast, 1% of the weight of the flour in the case of dry brewer's yeast. In this baking tray pizza recipe we have used these ratios between yeast and flour, choosing dry brewer's yeast, in small quantities compared to flour. This applies in the case of pizza, but also of BREAD or gods CROISSANT: all leavened products improve with a long leavening and the use of minimal quantities of yeast.

It is essential to always use high quality products

To make a pizza in the pan, you have to choose the best products on the market. The flour must be of excellent quality, recently molita, well kept cool. Tomato sauce (or even very small chopped tomato pulp) must not have excessive acidity, preferably it must be Italian, from tomatoes of the San Marzano variety. The capers of Pantelleria or of Salina. The oil must be a PDO extra virgin olive oil (preferably Italian), of the light fruity or medium fruity category. So that its flavor is not too intense and dominates the taste of the other ingredients.

Anchovies must be of the highest quality and no expense should be spared for this ingredient. Do you prefer the from Cetara, of Cantabrian Sea, of Sant’Antioco (Sardinia), by Marzamemi (Sicily). Mozzarella is a very important ingredient: choose the Mozzarella di Bufala Campana Dop. A mozzarella that will give your pizza in the pan that unmistakable touch, in perfect balance between fatty elements and acid elements. Not at least, Basil: it must be very cool, possibly from organic farming. Even better if it comes from the greenhouses or fields of Liguria. And now I let you knead. Have a good day.

Homemade pizza: the perfect recipe

Pizza in baking tin

Pizza in teglia fatta in casa: la ricetta perfetta


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )



500 grams of double zero flour (the zero type)

280 grams of trace mineral water

5 grams of dry yeast (or 80 grams of sourdough or 8 grams of fresh beer yeast)

10 grams of salt

15 grams DOP extra virgin olive oil (light or medium fruity)


400 grams of tomato sauce or chopped tomato pulp (San Marzano variety)

300 grams of DOP Campania buffalo mozzarella

8 anchovy fillets in oil or in salt (well washed and dried)

fine salt, to taste

30 grams of capers (we used the capers from Pantelleria)

dried oregano, to taste

basil leaves, to taste

extra virgin olive oil, to taste



Sift the flour. In a steel or glass bowl, put all the flour (500 grams). Add dry beer yeast and water. Mix with your hands or with a wooden spoon, making circular movements, until you get a coarse dough. Add salt and extra virgin olive oil. Knead for 5 minutes until a homogeneous and consistent mixture is obtained. On the lightly floured work surface round 'dough, then cover it with a bowl or plastic wrap. Leave to rest for ten minutes.


Both types of yeast must be dissolved in water before being inserted into the dough. Then proceed with the recipe as described above.

After this time, take the dough and, with hands, form a rectangular loaf (or even oval) the size of 20cm by 8cm. Put the dough in a plastic container. Close the top of the container with plastic wrap. Leave to rest in the refrigerator, at a temperature between 4 and 6 degrees, for 12 hours. From now on, the ripening of the dough proceeds together with the leavening, which is slowed down by the fact that the temperatures are low. The yeasts, In fact, they are less active when temperatures are colder.

The preparation of homemade pizza on the pan

After the interval of rest (12 hours), remove the container from the refrigerator and leave at room temperature for about three hours. Meanwhile, prepare the dressing: season the tomato sauce with salt, extra virgin olive oil and oregano to taste. The sauce must rest at room temperature in order to flavor.

Spill the dough on the work top. Spread the dough to give it a rectangular shape, pressing with your fingertips and widening the dough with decisive movements from top to bottom. You will need to obtain a dough the same size as the pan. Take a baking sheet the size of 30 centimeters by 40 centimeters side, grease it abundantly with a brush soaked in extra virgin olive oil (especially on the edges, to prevent the pizza from sticking). Put the dough in the baking tray, widen the sides so as to coincide with the edges of the pan.

The dressing of the pizza in the pan

Once we have the dough in the baking tray, sprinkle it with two thirds of the tomato, making sure that the sauce does not cover the edges of the pizza, which must be left free for about 3 centimeters. Cover with plastic wrap and let the pizza rest for at least an hour at room temperature. The edges must be visibly swollen and doubled in volume. Remove the pan from the oven and preheat the oven to 230 degrees static. Put the pizza in the oven and cook for 15 minutes. At this stage, the base of the pizza will form the cornice, the tomato will dry out and lose some of its moisture.

ADVICE: put the pan in the lower part of the oven and slightly open the oven door every 5 minutes, to get some steam out

After 15 minutes of cooking you will have a crispy and well-leavened pizza, not only on the sides but also in the central area. At this point, remove the pan from the oven and move on to the seasoning phase. Leave the oven on but change the mode: from static to grill. Lower the oven temperature from 230 to 200 degrees.

Cut into mozzarella slices and put it on the hot pizza. Put a basil leaf under each slice of mozzarella, so that it does not burn but gives flavor. Add the anchovy fillets and capers. Spray with a little extra virgin olive oil. Bake in grill mode at 200 degrees. Cook for 5 minutes. Complete the pizza with other basil. And Bon Appetit!


The homemade pan pizza can also be heated to 150 degrees in the oven. it will come back crisp and fragrant as if it had just been made.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Stefania 2 May 2020 - 09:33

Hi Ada,I'd like to experiment with this recipe though I have to use only spe farro flour, I can follow the same process?
I know the result won't be the same,I'm used to it, the effect is getting heavier, wildebeest.
as yeast I have in the house sourdough

Ada Parisi 2 May 2020 - 12:09

Ciao Stefania, yes if you have to use spe farro uses the same process. I would increase a little’ the amount of yeast and you'll probably need to increase hydration, but you have to realize that as you add liquids. Let me know, ADA

Laura 25 April 2020 - 17:34

OPS! I still have a long way to go!! Thanks for the clarification and in the next few days I will definitely try your dough!

Ada Parisi 25 April 2020 - 18:59

Let me know! We have been studying dough for 4 years and it passes and we are still beginners, so quiet, we do the road together!

Laura 25 April 2020 - 10:44

Hi Ada, congratulations to you and to Gianluca for the wonderful pizza!!
A little question’ of profane… I noticed that there is no sugar among the ingredients of your dough: in this case perhaps it is not needed because a long leavening is foreseen? Thanks!

Ada Parisi 25 April 2020 - 17:26

Hello Laura, sugar is simply a matter of color, makes the focaccia more golden when cooked. You can use diastatic malt for the same purpose. It is not for the purpose of activating leavening, not needed.


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