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Baker's peel pizza with spelt: the recipe

Baker's peel pizza with spelt

Pizza alla pala is a leavened dough typical of Roman tradition, characterised by high hydration, a pronounced open crumb and a crunchy base.

This particular recipe stands out for its use of spelt and semolina and its low hydration, aimed at a unique crunch and flavour.

At a glance

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Ingredients

Quantities for 1 piece of 890 g, kitchen at 28 °C

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Method

  1. Weigh the ingredients and knead (30 min)
    • Make a mix with 4 ice cubes and 270 g of water at room temperature (to get it to 6 °C)
  2. End of mixing, start of bulk rise (at room temperature) (1 hour)
  3. Reinforcement fold 1 of 2
  4. Reinforcement fold 2 of 2
  5. Put the dough in the fridge, covered (24 hours)
  6. Move the dough back to room temperature (18 min)
  7. Divide/shape, start proofing (at room temperature) (42 min)
  8. Ready to cook

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Baking

    • conventional oven, without steam
    • Overall temperature: 280 °C
    • Time: 11 minutes
    • In the lower part of the oven (15-20 minutes depending on the topping)

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Stretching
  1. Stretch it on plenty of durum wheat semolina, using your fingers but without deflating the dough too much.
  2. Shake off the excess semolina before moving the dough onto the peel.

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