Can I use active dry yeast instead of fresh yeast for pizza al padellino?

Yes. While the original recipe calls for fresh yeast, active dry yeast works well with a simple conversion. Use about one-third the weight (for example, 4 grams active dry in place of 12 grams fresh), and dissolve it in warm water before mixing it into the dough. Allow the full rise times, and focus on how the dough looks and feels.

Why does pizza al padellino rise in the pan before baking?

Rising directly in the pan gives this pizza its signature height and defined edge. Instead of stretching and baking immediately, the dough proofs in place, which helps it expand upward and set its structure before hitting the oven. That final rise—after brushing with tomato purée—contributes to the tall, tender interior that distinguishes this style from thinner pan pizzas.

How do you get a tall, airy crumb in this pizza?

The height comes from proper kneading and patient fermentation. Knead until the dough is smooth and elastic, then allow each rise to fully develop so the gluten network can strengthen and trap gas. When shaped into the pan, the dough should feel airy and slightly buoyant. Rushing the proofing stages is the quickest way to lose that light, structured interior.

Pizza al Padellino (Italian Skillet Pizza Recipe)

Name: Pizza al Padellino (Skillet Pizza)
Prep time: 2 h 50 min
Cook time: 20 min
Total time: 3 h 10 min
Cuisine: Italian
Ingredients: 1 kg all-purpose flour, plus more for dusting; 600 g warm water; 12 g fresh brewer’s yeast; 40 g extra virgin olive oil; 25 g salt; Tomato purée; Sliced mushrooms; Sliced artichoke hearts; Sliced olives; Extra virgin olive oil

Ingredients

For the dough

1 kg all-purpose flour, plus more for dusting
600 g warm water
12 g fresh brewer’s yeast
40 g extra virgin olive oil
25 g salt

Optional toppings

Tomato purée
Sliced mushrooms
Sliced artichoke hearts
Sliced olives
Extra virgin olive oil

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix together the flour, water, yeast, oil, and half of the salt. Using your hands, work the mixture until a smooth dough forms. This should take about 10 minutes. Transfer the dough to a greased bowl, cover, and let rise for 1 hour.
Divide the dough into three pieces (each should be just over 500 g [1 lb]). Dust your hands with flour and form the dough into balls.
Grease three round 9-inch (23 cm) pizza pans (a pizza stone will work, as well). Place one dough ball in the center of each prepared pan. Let rise for 30 minutes.
Next, dust a clean surface with flour. Roll out each dough until it is 9 inches (23 cm) in diameter. Transfer each dough back to its respective pizza pan. Divide the tomato purée evenly among the three pizza crusts. Brush the purée out until each crust is evenly covered. Let rise for 1 hour at room temperature.
Preheat the oven to 475°F (240°C). Bake each pizza until the dough is cooked through and the outer crust is crispy, about 20 minutes. Top the pizza with the rest of the ingredients, or with whatever toppings you would like, and serve.

Notes

In Turin, Italy, this pizza is known for its tall, thick dough that is baked in the oven inside a small round aluminum (or iron) pan without handles, called a padellino or tegmino. Soft on the inside and crispy on the outside, this pizza dough works well with all kinds of toppings, as seen in this recipe.

Author: fulvio marino
Prep Time: 20 minutes
Rise & Proof Time: 150 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Baking, Kneaded, Proofing
Cuisine: Italian
Diet: Dairy-Free, Vegan, Vegetarian