Of which 1.2 g sugars and 0.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Light, crisp crust · Open, airy crumb · Can be par-baked
Allergens gluten
Pizza alla pala
Long, airy base
'Alla pala' means the base goes into the oven on a peel and bakes directly on the stone, not in a pan. This is the contemporary Roman pala, with high hydration and an open crumb. The elongated shape is made for serving on boards, with two or three different toppings on the same base.
Ingredients
- 500 g (1 lb) white bread/pizza flour
- 400 g (14 oz) water
- 12 g fine salt
- 1 g instant dry yeast
- 15 g (½ oz) extra-virgin olive oil
- 12 g olive oil for the surface
Method
- Mix the flour and yeast with 340 g of the water. Stir until it forms a dough and let it rest, covered, for 25 minutes.
- Work the dough until it builds some resistance. Dissolve the salt in the remaining 60 g of water and work it in over four small additions, moving on only once the previous one has disappeared.
The full method (12 steps), Rico's tip, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
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