This a wonderful pizza that I been working and perfecting in the last few months.
It called “pizza alla pala” is a very hydrated dough, during the mixing the goal is to rich a very high level of elasticity by adding chilled natural water in small splash, in order to don’t break the gluten formation of the dough. The fermentation process take place in a cold room (Refridgerator) and is developing usually between 50 and 80 hour at the most (usually it depend on the kind of flour that is used). Then is cooked in a wood fired oven, the pizza Is stretched is a very gentile way, and at the opposite of a regular thin crust pizza is not beaten or tossed in the air. The final result is a very light pizza, easy to digest, the crunch that the crust develop in considerate by many pizzaioli and “addiction”, the fragrance is unrealistic and can take your memory inside to an European bakery shop! .
In the picture:
Mozzarella - broccoli flowers - cherry tomatoes - pesto