Pizza alla Pala, sometimes refereed as Pizza al Taglio or Pizza al Metro, is a popular interpretation of the classic, and is well suited for serving large groups at once. The characteristics of this recipe are a high ratio of water/flour, lower cooking temperature (280-300 degrees C), and a maturing stage in a refrigerator that […]

Pizza alla romana (also known as “scrocchiarella” or crunchy), differs from the Neapolitan style dough because of a lower hydration (the percentage of water per kilo of flour is around 55%, resulting in a less fluffy pizza) and the presence of oil. The dough is worked at room temperature and, if desired, also left to […]

The recipe for the Pizza Napoletana Verace is given with the amount of water as a constant and the rest of the ingredients as variables, the result can therefore vary somewhat, but to be true to its name, should respect the limits set forth by the Disciplinare per la Pizza Verace Napoletana To anybody starting out, I […]