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Pizza Alla Pala Recipe

Pizza Alla Pala Recipe – Easy & Authentic

Pizza alla pala is a rectangular, airy Italian pizza baked on a paddle or tray. It features a crispy bottom, soft interior, and can be topped with a wide variety of classic or gourmet ingredients. This recipe guides you through authentic dough preparation, topping suggestions, and baking techniques to achieve a restaurant-quality pizza at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • Dough
  • 500 g “00” flour or bread flour
  • 325 ml lukewarm water
  • 5 g active dry yeast
  • 10 g salt
  • 3 g sugar
  • 25 ml extra virgin olive oil
  • Toppings examples
  • Tomato sauce
  • Fresh mozzarella
  • Basil leaves
  • Prosciutto
  • Arugula
  • Shaved parmesan
  • Optional: mushrooms olives, roasted vegetables, truffle cream

Equipment

  • Large mixing bowl
  • Wooden paddle or baking tray
  • Oven or pizza stone
  • Measuring cups and spoons
  • Kitchen scale (optional but recommended)
  • Dough scraper (optional)

Method
 

  1. Activate Yeast: Mix yeast with lukewarm water and sugar. Let sit 5–10 minutes until foamy.
  2. Mix Dough: Combine flour and salt in a bowl. Gradually add yeast mixture and knead for 10–12 minutes until smooth and elastic.
  3. First Rise: Cover with a damp cloth. Let dough rise at room temperature for 2 hours or refrigerate overnight for better flavor.
  4. Shape Dough: Transfer to a lightly oiled baking tray. Gently stretch into a rectangular shape using fingers, not a rolling pin.
  5. Second Rise: Let dough rest for 30–45 minutes until slightly puffed.
  6. Add Toppings: Spread tomato sauce evenly, add cheese and desired toppings. Avoid overloading.
  7. Bake: Preheat oven to 250°C (482°F). Use a pizza stone if possible. Bake 10–12 minutes until crust is golden and toppings are cooked.
  8. Serve: Slice and enjoy immediately.

Notes

  • Fermentation: Longer fermentation (12–24 hours in fridge) develops richer flavor and a lighter texture.
  • Baking Tip: High temperature is key; do not bake in a cold oven.
  • Storage: Refrigerate leftovers for up to 2 days; reheat in oven for best texture.
  • Variations: Experiment with classic Italian toppings or modern gourmet combinations.
  • Pro Tip: Use fingers to stretch dough to preserve air bubbles—don’t use a rolling pin.
Pizza Alla Pala Recipe