It is one of the major protagonists that Di Marco has chosen to present at HOSTMilano, the world fair dedicated to catering: La Pala It is the new blend dedicated to the pizza variety of the same name that in recent years has become increasingly popular in Italian pizzerias.
A blend characterized by great extensibility and manageability, specific to obtain the classic narrow and elongated shape. The high quantity of dried sourdough guarantees high digestibility and a unique and defined flavor.
THE PALA: UNCOMPROMISING CRISPINESS!
We asked to Mark Montuori, Pizza Chef and founder of Pinsa School, to better describe the new La Pala blend:
“It is a long and narrow format, cooked without a pan directly on the bricks of the oven. It is often prepared by bakers who need a dough that adapts to the different temperatures of bread ovens.
Here we work at a maximum of 300 degrees but with excellent results even at 270, the temperature of bread ovens, where the release of water and cooking times are slower.
In this mix we have therefore reduced the quantity of rice sourdough, making the dough suitable for longer cooking times without compromising on the crunchiness”.
