Pala Romana

Easy to stretch and to handle.

The ideal dough for
narrow and elongated shapes

To share at the aperitif
or for counter service and takeaway

shovel-before-ok shovel-after-ok-2

Pizza in Pala,
the oval format
baked by the metre

Long and crispy, with practically no edge, the Pala Romana is the versatile pizza that can be found both in slices and in the
than on more convivial occasions, such as happy hour or pizza by the metre.

The extensibility of the dough is its distinctive feature, which is accompanied by the alveolation,
to give it crunchiness on the outside and softness on the inside.

How can you prepare it?

Flour Di Marco
La Pala

For narrow and elongated shapes. Ideal for cooking below 300° C

DETAILS:

Blend of pizza flours for professional use.

Ingredients: Type “0” wheat flour - Rice flour - Soy flour - Dried rice sourdough - Dried wheat sourdough - Wholemeal spelt flour. May contain traces of mustard.

Do you want to see them all?
Go to the flour page

Discover the other flours for pizza!

La Teglia

La Tonda

Also try the

ready-made Pinsa crust!

ready-made Pinsa crust!

All the taste of Pinsa, in the Pala version!

Choose the light and digestible dough, with selected flours and sourdough. In the pala format it lends itself to two different types of service: sale by the slice for those who do take-away and pizza by the meter in places with long tables.

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FLOURS

For those who know the gestures and
the rhythms of a perfect dough.

Do you own a pizzeria,
pinseria, or a restaurant?

We have the right flour for you!

Do you own a restaurant,
a diner, or do you run a street food?

We have the right Pinsa base for you!

PINSA CRUSTS

For those who focus on condiments
and a fast and efficient service.