Veronese pizza in a pan

Here is a new recipe by our friend Renato Bosco who - after teaching us intricacies of natural yeast, the dough base for pizza and making margherita pizza by the metre - today offers us two new cooking lessons: making pizza dough with the ‘direct’ method, and pizza in a baking tray Verona-style. If you are passionate about cooking and baking, you will surely have some natural yeast or starter dough to enable you make a fabulous pizza in a tray. If you don’t have natural yeast in the house, don’t worry; many bakers, pastry or pizza makers will be happy to give you a piece so that you can focus on your personal production of starter dough, pizza and focaccia in general! The Veronese pizza in a pan uses Monte Veronese cheese, an excellent DOP cheese typical of that region. If you can’t find any, you can use another cheese from your own region ... although your pizza in a pan will in the end prove to be a little less ‘Veronese’!


90 minutes Total time
20 minutes Active time
Serves 5 persons
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Prepare the pizza dough and let it rise for a few hours. Spread it on a well-oiled baking sheet, then smear over some tomato passata with a little salt. Bake this base and then let it rest. Sprinkle over the mozzarella, radicchio and Monte Veronese cheese, add a little olive oil and bake at 220°C for 4 minutes.

If you are going to make not only the Verona-style pizza but also the famous Altamura bread, the black bread of Castelvetrano or the bread of Lentini, you should on no account, for a flawless result, neglect to use natural yeast. In the specific case of Veronese pan-pizza, my advice is this: never roll out the dough with a rolling pin, but instead use your fingers to spread the dough gently, so as not to let the air escape from the dough.
In ancient times, there were bakers in every town making and reproducing natural yeasts and starter doughs for housewives and homemakers. Today, however, things have changed, and now there has been a rediscovery of this so-called natural yeast, which has replaced the use of brewer’s yeast. As a result, not only bakers, but also many passionate home bakers, are making and reproducing this natural yeast.

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