Small tall crispy and smoking!

A recipe passed down since the 1930’s, giving you a tegamino pizza that is crispy, tasty and unique.

In contrast to the classic Neapolitan pizza, tegamino pizza is smaller in diameter but much thicker and crispier.

Tegamino Pizza

“Pizza al tegamino”, known internationally as pan pizza, is a typical Piedmont way of making pizza.
In contrast to the classic Neapolitan pizza, tegamino pizza is smaller in diameter but much thicker and crispier.

How is this result achieved?
About 160 grams of pizza dough is rolled out (pizza baked directly on the floor of the brick oven normally uses about 180-200 grams of dough) and is then pressed into the bottom of pre-greased aluminium pans.

This is then basted with tomato sauce and left to rest for around 6-8 hours.  After the dough has risen it is finished with a variety of toppings and is then ready for the oven. We use only top quality ingredients and a wood-fired oven.