Pizza alla Pala Recipe (Traditional Italian Bakery-Style Pizza) One of the most distinctive specialties of the Italian bakery tradition, Pizza alla Pala stands out with its crispy exterior, soft and airy interior, and generous toppings—delivering exceptional flavor in every bite.

Now, let’s uncover the secret of Pizza alla Pala, step by step.

Pizza alla Pala Ingredients

For the Dough

• 500 g Özmen Renata Flour
• 5 g fresh yeast
• 10 g honey
• 400 ml cold water
• 14 g salt

For the Topping
• Classic pizza sauce
• Vegetables: eggplant, zucchini, red kapia pepper, California pepper, cherry tomatoes
• Mozzarella cheese
• Fresh basil leaves
• Extra virgin olive oil

How to Make Pizza alla Pala

• In a large mixing bowl, combine the flour, fresh yeast, and honey. Gradually add the cold water while mixing.
• Once the dough begins to come together, add the salt and the remaining water. Continue kneading for a total of 20–24 minutes. The dough should be smooth and slightly sticky.
• Transfer the dough to a lightly floured work surface. Fold it a few times to tighten, cover with plastic wrap, and let it rest at room temperature for 20 minutes (First rest).
• Move the rested dough onto a generously rice-floured surface. Cover and let it ferment for about 5.5 hours (Second rest).
• After this time, uncover the dough and let it rest uncovered for an additional 20 minutes (Third rest).
• To prepare the vegetables, heat a little olive oil in a wide pan. Sauté the sliced eggplants first until softened and lightly browned, then remove to a plate. In the same pan, lightly sauté the zucchini slices and set aside. Repeat the process with the chopped kapia and California peppers, either together or separately. Finally, sauté the cherry tomatoes for just a few minutes, until their skins begin to split, then remove from heat. Sautéing each vegetable separately ensures ideal texture and allows for a neat, visually appealing topping arrangement.
• Gently stretch the rested dough by hand into a rectangular shape. Spread a thin, even layer of classic pizza sauce over the surface. Arrange the sautéed vegetables evenly on top. Add mozzarella pieces and drizzle with olive oil.
• Bake in a preheated stone oven or on a pizza stone for 10–12 minutes, until the edges are golden and the base is crisp.
• Once out of the oven, garnish with fresh basil leaves and finish with a final drizzle of olive oil. Slice and serve hot.

Tips for Baking Pizza alla Pala at Home

• Use a pizza stone or pizza steel and preheat your oven at the highest temperature for at least 45 minutes.
• Rice flour is key to achieving an extra-crispy base—don’t skip it.
• Pre-sautéing the vegetables prevents excess moisture from softening the dough during baking.
• If you don’t have a pizza stone, an inverted preheated baking tray works as a good alternative.

How to Make Classic Pizza Sauce

Crush the tomatoes into a bowl. Add olive oil, salt, and optionally garlic and basil. Mix well, but do not cook. Traditional pizza sauce is used raw; once spread on the dough, it cooks together with the pizza in the oven. This method preserves the freshness of the tomatoes and enhances their natural flavor.