Turin Pizza al Padellino

Turin's own pizza is baked in a small, deep, oiled pan (padellino or tegamino), one pie per pan, and gets a second rise in the pan before it goes in the oven. The result is thicker and softer than Naples, with a fried, golden bottom and a sauce that caramelizes at the edges, as on this one. From the postwar years until about the early 1970s it was practically the only pizza you could eat in Turin, and the city has been rediscovering it in recent years.