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
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.
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.
