Milanese Pan Pizza | The Spontini-Style Slice | CookingPizza trancio milanese

There's a pizza you find on almost every corner in Milan, sold by the slice, wrapped in paper, eaten walking. It's called pizza al trancio, and the version everyone measures it against comes from a bakery on Via Spontini — thick, soft crumb, a base fried almost crispy in oil at the edges. Every pizzeria in the city has its own take now, but the bones stay the same. Mine is a lighter version of the original — I cut back on the oil in the pan so it doesn't turn heavy, but I still get that golden, slightly crisp bottom. Topping-wise I kept it classic: crushed tomato, oregano, and a good amount of well-drained mozzarella so the base doesn't turn soggy under it. Milanese Pan Pizza — 32cm pan Dough: 340g "00" flour (W 240-260) 210g water, room temp 6g fresh yeast 7g salt Topping: 200g crushed tomatoes 300g mozzarella, well-drained Oregano, salt, olive oil Timeline 10:00 — mix flour, water, yeast, rest 30 min 10:30 — fold, transfer dough to an oiled pan; let rise 45 min at 25°C 11:15 — stretch the dough out to cover the whole pan, second proof 1h15 12:30 — top with tomato, bake 15-18 min at 250°C static, add mozzarella, bake 5 more min Rest 1-2 minutes before cutting. Serve hot. Oven timing varies — the 250°C static preheat needs a solid 20-30 min head start, adjust from there.