The origins are uncertain, someone said after the Second World War, when a pizzaiolo in Turin, in order to optimize and accelerate his work, had the intuition to knead the pizza, put them inside small oiled aluminum pads, season with the tomato and keep them in the fridge until the next day.

He realized that his job was speeding up, he was much quicker to serve the customers of a frenzied Turin in industrialization, and his pizza were much better, as in the platters the leavening continued and once cooked taller and more consistent, soft inside but crisp on the edges.

The secret of pizza to the platter is double leavening, the dough in fact has a first traditional leavening and a second leavening in the pan, covered with tomato. They are therefore lighter and digestible.

At the time of ordering the pizza maker adds the selected ingredients and informs the pizza.