Typical dish of Turin
Turin pan pizza
Turin’s pan pizza is tall, golden, and compact, baked in a small metal pan that gives it a crisp, slightly caramelized base. The inside remains soft and airy, able to absorb the tomato and melted mozzarella with an almost focaccia-like tenderness. The contrast between the crunchy base and the soft crumb is its defining trait. It’s the perfect pizza for an informal dinner at a pizzeria, served piping hot directly in its small pan.
Season: Tutto l'anno€6–12
Why it matters
In Turin, pizza al tegamino is a true city institution, especially common in the historic pizzerias of the center and the working-class neighborhoods. It represents a local adaptation of the southern Italian pizza-making tradition, reinterpreted with Piedmontese taste and an urban spirit. For many people from Turin, it is “their” pizza, different from Neapolitan pizza but just as deeply tied to local identity.
Origin story
Pizza al tegamino was born in Turin between the 1930s and 1950s, when pizzaioli from southern Italy began experimenting with baking pizza in small metal pans greased with oil. This technique made it possible to achieve a thicker and crispier base than classic pizza baked directly on the oven floor. Over time it became a local specialty, firmly established in the city’s historic pizzerias.
Typical ingredients
farina di grano tenerolievitopomodoromozzarellaolio extravergine d'oliva
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