Pizza al Padellino | Crispy Turin Pan Cheese Pizza

In a bowl, mix together the flour, instant yeast, salt, and granulated sugar. Add 190 ml of lukewarm water and 15 ml of extra virgin olive oil, then knead into a smooth, elastic dough. Cover and let it rest at room temperature for 40-50 minutes, until doubled in size.

Generously grease an oven-safe skillet with a diameter of 24-26 cm with the remaining 25 ml of extra virgin olive oil. Place the risen dough in the skillet and gently stretch it out with your fingertips to the edges so it fills the pan evenly. Cover and proof for an additional 30 minutes in the pan.

Preheat the oven to 230 °C. Season the strained tomatoes with a pinch of salt and dried oregano, then spread evenly over the risen dough, all the way to the edges.