The Roman-style Pizza on a paddle. A favorite Roman street food, pizza alla pala is topped with fresh ingredients and served on its namesake paddle.
Compared to the wood-fired Neapolitan pizza, it’s made with a high-hydration, long-rising dough and baked in an electric oven, giving us a delicious crispy flatbread.
SERVING: Yield: 4-6 servings (depends on hunger levels)
For the Pizza alla Pala dough:
- 4 cups flour
- 1 1/2 cups cold water
- 1 1/2 teaspoons yeast
- 3/4 tablespoon salt
- 3/4 tablespoon extra virgin olive oil
For the Toppings (these are in the Pizza Tricolore above, but you can use any fresh ingredients you choose!):
- Prosciutto crudo, to taste
- Cherry tomatoes, to taste
- Stracciatella cheese, to taste
- In a large mixing bowl, mix together flour, cold water, yeast, salt, and olive oil.
- Knead dough until combined.
- Shape into a ball, place into a bowl, and cover with a towel.
- Let the dough rise at room temperature for one hour.
- We recommend cooking the pizza on a cast-iron pizza pan or pizza stone.
- Place the dough ball on a lightly oiled pan and flatten it slightly by pressing down on it with the palms of your hands.
- Begin pressing into the dough with your fingertips, gently working your fingertips outward and gently pulling the dough with it.
- Shape the dough into a long rectangle.
- Cover again and let rise for two to three hours at room temperature.
- Preheat oven to 485° F.
- While the oven heats, prepare any toppings that will be added to the pizza.
- Drizzle olive oil over the dough, sprinkle lightly with salt, and bake for 20 to 25 minutes.
- Remove the pizza from the oven, top with fresh ingredients, and serve on its namesake pala, or wooden paddle.