Homemade Whole-Wheat Pizza al Tegamino (Pan-Baked Pizza)

Pan-baked pizza or pizza-al-tegamino can change your FRIDAY night homemade pizza.
Tired of pizza to-go? Or of the standard large pie with extra cheese?

This is the perfect recipe for you! It’s not the classic italian pizza, it’s what we call pizza al tegamino, that is pan-baked pizza.

Pan-Baked pizza requires a special mold

I cook them in the oven inside round baking pans (tegamino) well greased with olive oil. Made only with 100% whole-wheat flour, water and good italian tomato. Pizzottella is soft, tall, flavorful, homemade.

pan-baked pizzapizzottella

Enjoy your toppings!

I flavor each baked-pan-pizza only with tomato and chopped capers, fresh or dried thyme. But it’s possible to choose a different taste for each one.

If you like it, add also little fior-di-latte mozzarella slices and cover them with one or two copious tomato tablespoons.

To flavor baked-pan-pizza are a good idea also to use leftovers in the fridge. So, use your fantasia, please!

Perfect for friend’s dinner, homemade aperitivo, snack, picnic basket and, of course, kid’s party.

  • This whole-wheat pizza dough is only stirred and not kneaded. It’s really soft and sticky and needs a large bowl because it swells a lot.
  • Stir the dough with a non-stick, silicone spoon


for about 12-14 pan-baked pizza

round baking pan, diameter 10 cm
500 g whole-wheat flour
1/2 l warm water
3 g active dry yeast
6 g sea salt
3-4 copious tablespoons extra virgin olive oil

for the toppings
400 g fine tomato purèe Cirio
2 teaspoons capers
extra virgin olive oil, black pepper, fresh or dried thyme
1 little fior-di-latte mozzarella

pizzottellapizzottelle 5








  1. in a large bowl stir flour and yeast. Stirring add oil and water little by little. Now add sea salt and stir again until the dough is soften and well combine.
  2. Cover with plastic wrap and leave the dough to rise for about 2-3 hours or more.
  3. Clean capers under fresh water and chopped them. Set aside.
  4. In a bowl flavor tomato purée with olive oil, chopped capers, black pepper, thyme.
  5. Grease pans with olive oil.
  6. Transfer about 120 g dough in each baking pan helping you with a silicone spoon. Always with the help of the spoon, roll out dough inside the baking pans.
  7. Flavor pizzottelle with tomato, mozzarella and so on.
  8. Cook in preheated oven (180C) about 20 minutes.



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