Pizza alla Pala Recipe
Pizza alla Pala is a classic Roman-style pizza known for its long shape and airy, crispy crust. Made with high-quality ingredients, this pizza is baked to perfection and is the perfect dish to share with family and friends.
Ingredients
- 500 g Tipo "00" flour or bread flour
- 325 ml water
- 10 g fresh yeast or 5g active dry yeast
- 10 g salt
- 2 tbsp extra virgin olive oil
- Classic toppings e.g., fresh basil, buffalo mozzarella, prosciutto, San Marzano tomatoes
Instructions
- Prepare the dough: In a large bowl, mix the flour, water, fresh yeast, and salt. Add olive oil and stir until the dough starts coming together.
- Knead the dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Let the dough rest: Place the dough in an oiled bowl, cover it with a cloth, and let it rise in the fridge for 24 hours to develop flavor.
- Bring dough to room temperature: After fermentation, remove the dough from the fridge and let it come to room temperature for about an hour.
- Stretch the dough: On a floured surface, gently stretch the dough into a long, oval shape without using a rolling pin.
- Prepare your oven: Preheat your oven to 500°F (or the highest setting). Place a baking stone or steel on the lowest rack and let it heat up for 30 minutes.
- Top the pizza: Add your chosen toppings, like fresh mozzarella, basil, and tomatoes.
- Bake the pizza: Transfer the pizza onto the hot baking stone and bake for 10-12 minutes until the crust is golden brown and crispy.
- Serve and enjoy: Let the pizza cool slightly, slice, and serve fresh out of the oven.
Notes
Using a baking stone helps the dough bake evenly and achieve the crispy crust.
Fresh yeast provides a better rise and deeper flavor, but dry yeast is a good substitute.
Feel free to get creative with toppings based on your preferences.
Fresh yeast provides a better rise and deeper flavor, but dry yeast is a good substitute.
Feel free to get creative with toppings based on your preferences.