Pizza Alla Pala O-tentic Durum

Mix for 6 minutes on 1st speed.

Continue mixing for 4 minutes on 2nd speed.

Note: Maintain dough temperature at 24°C (75°F).

Allow the dough to rest for 30 minutes.

After bulk fermentation, fold the dough and let it rest for an additional 30 minutes.

Divide the dough into 350-gram portions.

Shape each portion into an oval shape.

Place the shaped dough in oiled boxes, cover, and refrigerate at 4°C (39°F) overnight.

The next day, take the boxes out and leave them at ambient temperature for 30 minutes before baking.

Shape the dough into an oval form.

Gently push the dough pieces, using your fingers, on top of some semolina flour.

Be mindful to preserve as much air and bubbles inside the dough as possible.

Move the dough onto the "pala" (pizza peel) and prepare for baking.

If needed, garnish the pizza alla pala with your preferred toppings.

For Margherita topping, add tomato sauce, mozzarella, and oregano.

After baking, add some fresh basil on top

 

Preheat the oven to the appropriate baking temperature for pizza

Bake the pizza until the crust is golden and crispy, and the toppings are perfectly cooked.