Pizza dough
Pizza alla pala
Rome's long oval, stretched out on a peel rather than pressed into a pan. A very wet dough and a slow ferment give an open, almost weightless crumb, and the hot deck gives it a crisp underside. Cut across and eaten in strips.
70–80% · stretched on a peel · Rome
Where the app starts
- Hydration
- 75%usual 70–80%
- Salt
- 2.3%
- Oil
- 2%
- Dough per pizza
- 450 gusual 300–1,200 g · peel, 60 × 25 cm
- Oven temp
- 300 °C (572 °F)usual 270–330 °C
- Bake time
- 10 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
