Impasto della Pizza alla Pala (Wooden Peel Pizza Dough)

Pizza alla Pala, a beloved Roman street food, is renowned for its crispy, airy crust and generous toppings. Originating in Rome, this style of pizza is typically baked on a wooden peel, giving it its distinctive name. The dough is characterized by its high hydration, resulting in a light and chewy texture.

Let me show you how I make this delightful pizza dough at home.

Impasto della Pizza alla Pala (Wooden Peel Pizza Dough)

This recipe yields enough dough for two large pizzas, each serving approximately 4 people.

When preparing the dough for Pizza alla Pala, it’s essential to consider these key factors to achieve the desired texture and flavor.

Here are some important notes to keep in mind:

1. Flour Selection:

• High-Protein Flour: Opt for strong bread flours with a high protein content, such as Caputo ’00’ or Polselli Mix for Pizza alla Pala. These flours develop gluten effectively, contributing to the dough’s elasticity and chewiness.
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2. Hydration Level:

• High Hydration: The dough’s high hydration (around 70%) is crucial for achieving an airy and light texture. While handling, the dough may feel sticky; using a bench scraper can assist in managing this stickiness.
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3. Kneading Technique:

• Gentle Handling: When kneading, aim to move the air within the dough without expelling it. Gently massage the dough, using ample flour underneath, and repeat the process on both sides. This technique helps maintain the dough’s structure and promotes even cooking.
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4. Shaping the Dough:

• Rectangular Form: Pizza alla Pala is typically shaped into a rectangular form to fit the wooden peel. To achieve this, move your hands in a vertical direction, gently stretching the dough to the desired size.
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5. Fermentation:

• Cold Fermentation: For enhanced flavor and digestibility, consider performing a cold fermentation by placing the dough in the refrigerator for 24-48 hours after the first rise. Allow it to come to room temperature before shaping.
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6. Oven Temperature:

• High Heat: Preheat your oven to 250°C (482°F). If using a pizza stone or steel, place it in the oven during preheating to ensure a crisp crust.

7. Toppings:

• Preparation: Prepare toppings in advance and ensure they are at room temperature before adding them to the pizza. This helps in even cooking and prevents the dough from becoming soggy.

8. Baking:

• Monitoring: Bake the pizza for 10-12 minutes, or until the crust is golden brown and the toppings are cooked. Keep an eye on the pizza to prevent overcooking.

By paying attention to these details, you can create a delicious and authentic Pizza alla Pala at home.

Ingredients:

• 500 grams of strong bread flour (such as Caputo ’00’ or Polselli Mix for Pizza alla Pala)
• 350 grams of cold water
• 2 grams of active dry yeast
• 12 grams of salt
• 10 grams of extra virgin olive oil
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Preparation Steps:

1. Autolysis:
   • In a large mixing bowl, combine the flour and 300 grams of the cold water. Mix until just incorporated.
   • Cover the bowl with a damp cloth and let it rest for 1 hour. This rest period allows the flour to fully hydrate and gluten to develop, resulting in a more extensible dough.
2. Mixing:
   • After the autolysis, dissolve the active dry yeast in the remaining 50 grams of cold water.
   • Add the yeast mixture, salt, and olive oil to the dough. Mix thoroughly until all ingredients are well incorporated.
3. Kneading:
   • Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
   • Alternatively, you can use a stand mixer with a dough hook attachment on low speed for approximately 5 minutes, then increase to medium speed for an additional 5 minutes.
4. First Rise (Fermentation):
   • Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature (around 20°C or 68°F) for 1 hour, or until it has doubled in size.
5. Shaping:
   • Gently deflate the dough and divide it into two equal portions.
   • Shape each portion into a tight ball by folding the edges into the center and rolling it between your hands.
   • Place the dough balls on a floured surface, cover them, and let them rest for 30 minutes.
6. Stretching and Baking:
   • Preheat your oven to 250°C (482°F). If using a pizza stone or steel, place it in the oven during preheating.
   • On a floured surface, gently stretch one dough ball into a rectangular shape, approximately 35×40 cm (14×16 inches).
   • Transfer the stretched dough onto a piece of parchment paper or a floured pizza peel.
   • Add your desired toppings.
   • Bake for 10-12 minutes, or until the crust is golden brown and the toppings are cooked.

Variations and Tips:

• Flour Selection: Using a strong bread flour with a high protein content will help develop the gluten structure necessary for a chewy crust.
• Hydration: The dough’s high hydration (70%) contributes to its airy texture. If the dough feels too sticky, you can adjust by adding a small amount of flour during kneading.
• Fermentation: For enhanced flavor, you can perform a cold fermentation by placing the dough in the refrigerator for 24-48 hours after the first rise. Allow it to come to room temperature before shaping.
• Toppings: Traditional toppings include fresh tomatoes, mozzarella, basil, and prosciutto. Feel free to experiment with other ingredients like arugula, mushrooms, or olives.

Dietary Substitutions:

• Gluten-Free: Substitute the bread flour with a gluten-free all-purpose flour blend. Ensure the blend includes xanthan gum or add it separately to help with dough structure.
• Vegan: Omit the olive oil or replace it with a plant-based oil. Use vegan cheese alternatives if desired.
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Recipe Details:

• Prep Time: 1 hour 30 minutes (including autolysis and initial rise)
• Cook Time: 10-12 minutes
• Time to Stand: 1 hour (first rise)
• Total Time: Approximately 2 hours
• Ease of Cooking: Intermediate
• Servings: 2 large pizzas (4 servings each)
• Calories: Approximately 250-300 calories per serving (excluding toppings)
• Cost of Ingredients: Moderate (depends on flour and topping choices)
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Mixing bowl, stand mixer (optional), dough scraper, pizza peel or baking sheet, oven
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Notes:

• The high hydration dough can be challenging to handle, especially for beginners. Using a bench scraper can help manage the dough during shaping.
• Ensure your oven is fully preheated to achieve a crispy crust.
• Experiment with different toppings to suit your taste preferences.

Nutritional Information (Per Serving):