From the "Cucina & Famiglia" Italian Family Cookbook. The Timpano is best baked in a 6 qt round enamelware pan which is wider on the top than on the bottom.. this is for easy removal without fear of breaking it. A 6 qt spring-form pan will do. The dough needs to be rolled out into a thin round and the diameter is determined by the size of pan that you are using. Add together the diameter of the bottom of the pan, the diameter of the top of the pan, and twice the height of the pan. The total will approximate the diameter needed.