LA PIZZA AL TEGAMINO

It is the Piemontese variant of the traditional Neapolitan pizza, prepared with a high dough, soft and digestible that, like the classic, requires a double rest: the first “in massa”, once the ingredients have been mixed together, secondly after dividing the mixture in many loaves of the same weight. Unlike the Neapolitan pizza, however, the pan, as the name itself suggests, is spread inside a special 14 cm diameter mould.