EATALY, Pizza alla Pala 'La Calabra' 

EATALY, Pizza alla Pala ‘La Calabra’

WHAT IS PIZZA ALLA PALA?

Pizza alla pala is a style of pizza made with a high-hydration, long-rising dough that Roman bakers stretch lengthwise and top with high-quality ingredients. Unlike the wood-fired Neapolitan variety, the dough is baked in an electric oven and then slipped from the oven onto a wooden pala, or “paddle,” topped with fresh ingredients as desired, and served. The resulting pizza boasts a thick crust with a crispy exterior that yields to a soft, airy interior with each perfect bite.

Created by our Global Head of Bakery, Fulvio Marino, our pizza alla pala dough is made of a perfect combination of three different flours: farina 00, buratto, and whole wheat. Each flour is 100% organic and Italian, hailing from Mulino Marino, Fulvio’s family-owned mill in Piemonte. Passionately devoted to grains and baking, the Marino family has dedicated their lives to producing and using stoneground flours following the tradition of their ancestors.