LA PIZZA ALLA PALA: tutto quello che devi sapere (ricetta completa)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Ricotta is less expensive and still provides creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for cooking.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Salami can be a more affordable alternative.

Prepare the biga by mixing 500 g of flour 00, 125 g of water, and 5 g of yeast.

Let the biga ferment for 18 hours at 18°C.

After 18 hours, add 500 g of strong flour, 575 g of water, and 3 g of yeast to the biga.

Mix until combined and then add 5 g of salt and 30 g of olive oil.

Knead the dough until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1-2 hours until doubled in size.

Preheat the oven to 475°F (245°C) and place a baking stone inside.

Punch down the risen dough and divide it into portions for individual pizzas.

Shape each portion into a rectangle on a floured surface.

Transfer the shaped dough onto a baking sheet dusted with cornmeal.

Spread a thin layer of tomato sauce over the dough, leaving a border.

Sprinkle mozzarella cheese evenly over the sauce.

Add desired toppings such as pepperoni, bell peppers, and onions.

Bake in the preheated oven for 12-15 minutes until the crust is golden and cheese is bubbling.

Remove from the oven and garnish with fresh basil and arugula.

Drizzle with balsamic glaze and sprinkle with red pepper flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens