{"id":2762,"date":"2022-10-17T19:01:00","date_gmt":"2022-10-17T17:01:00","guid":{"rendered":"https:\/\/dimarco.it\/?p=2762"},"modified":"2025-05-17T19:29:20","modified_gmt":"2025-05-17T17:29:20","slug":"las-herramientas-del-oficio-la-pala-2","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/es\/notizie\/gli-strumenti-del-mestiere-la-pala-2","title":{"rendered":"Herramientas del oficio: La pala"},"content":{"rendered":"

La pala<\/strong> Es para el pizzero lo que la katana es para el samur\u00e1i: una herramienta indispensable en el arte de la pizza, ya que agiliza y hace m\u00e1s eficiente el trabajo. Cuando es necesario hornear una gran cantidad de pizzas en un mismo d\u00eda, una pala del tama\u00f1o adecuado agiliza la tarea y evita p\u00e9rdidas de tiempo innecesarias.<\/p>\n\n\n\n

Adem\u00e1s, existen caracter\u00edsticas que la pala debe tener si se utiliza espec\u00edficamente en pinser\u00eda: las abordaremos con m\u00e1s detalle al final del art\u00edculo. Mientras tanto, veamos juntos las caracter\u00edsticas principales de esta herramienta.<\/p>\n\n\n\n

MADERA O METAL \u00bfCU\u00c1L ES MEJOR?<\/h2>\n\n\n\n

En la tradici\u00f3n de la pizza, ya sea napolitana o romana, la pala que se utiliza para hornear est\u00e1 hecha de madera<\/strong>, pero con el tiempo se prefiri\u00f3 un material m\u00e1s pr\u00e1ctico, m\u00e1s fino y ligero a este. aluminio<\/strong>De hecho, la pala de madera, al ser m\u00e1s gruesa, hace que sea m\u00e1s dif\u00edcil para el pizzero retirar la pizza de la encimera y luego del horno, sin tener que levantarla con la mano.<\/p>\n\n\n\n

La pala de metal es m\u00e1s ligera de manejar y tiene menos grosor, lo que hace que el acto de hornear y luego sacar sea m\u00e1s f\u00e1cil y r\u00e1pido.<\/p>\n\n\n\n

Otro factor que ha empujado al sector de la restauraci\u00f3n a favorecer el aluminio, m\u00e1s pr\u00e1ctico, es lahigiene<\/strong>Es m\u00e1s dif\u00edcil limpiar la madera a fondo y con seguridad que el metal, del cual es m\u00e1s f\u00e1cil eliminar restos de condimentos, masa y aceite. Para limpiar una pala de aluminio, simplemente... lavar la cuchilla con agua y jab\u00f3n<\/strong> Y se secan r\u00e1pidamente en un horno caliente. No se deben usar esponjas demasiado abrasivas, ya que el aluminio de la pala suele estar recubierto con un acabado que la hace m\u00e1s resbaladiza e impide que la masa se pegue.<\/p>\n\n\n\n

Hablando de palas de aluminio, las hay en el mercado perforado <\/strong>y aquellos con hoja completa<\/strong>:Siempre por razones pr\u00e1cticas, hoy en d\u00eda se prefiere el primer tipo, que es m\u00e1s f\u00e1cil de manejar y permite sacudir f\u00e1cilmente el exceso de harina de la base de la pizza, que de otro modo se quemar\u00eda en el horno, en detrimento del sabor del producto final.<\/p>\n\n\n\n

Para guardar la pala durante largos periodos de inactividad (por ejemplo durante el cierre por vacaciones) las empresas fabricantes suelen equipar esta herramienta con una pr\u00e1ctica bolsa de tela que proteger\u00e1 la pala del polvo y la humedad.<\/p>\n\n\n\n

LA PALA M\u00c1S ADECUADA PARA LA PINSA ROMANA: EL TAMA\u00d1O IMPORTA<\/h2>\n\n\n\n

Hablando de dimensiones<\/strong>Cada pizzero o pinsaiolo debe elegir la pala con la longitud del mango m\u00e1s adecuada al horno con el que trabaja: lo importante es poder llevar la pizza o pinsa hasta la parte trasera, sin crear demasiado desorden mientras se introduce en el horno.<\/p>\n\n\n\n

La forma de la hoja<\/strong> es muy importante, sobre todo en el caso de la Pinsa Romana, que requiere una pala espec\u00edfica y no la cl\u00e1sica utilizada para pizzas, que es demasiado grande y no permite hornear varias pinsas al mismo tiempo. <\/p>\n\n\n\n

Hablamos de ello con el pizzero. Mark Montuori<\/strong> quien nos explic\u00f3 la importancia de elegir una pala dise\u00f1ada para la Pinsa Romana: invertir en una pala bien hecha y con una forma m\u00e1s alargada que redonda ayuda a trabajar todos los d\u00edas de manera r\u00e1pida y pr\u00e1ctica, permitiendo que el pinsaiolo permanezca concentrado durante la fase de cocci\u00f3n y as\u00ed obtener una Pinsa excelente.
Por cierto, el chef Montuori nos cont\u00f3 que, al iniciar su actividad como pinsaiolo, al encontrarle inc\u00f3modas las palas de pizza comunes por los motivos que hemos explicado anteriormente, pidi\u00f3 a una de las empresas proveedoras con las que trabajaba que crearan una pala dise\u00f1ada espec\u00edficamente para la Pinsa Romana.
Despu\u00e9s de muchos a\u00f1os, ahora es f\u00e1cil encontrar palas Pinsa en el mercado de herramientas de restauraci\u00f3n, \u00a1pero nos gusta pensar que Montuori fue el primero que tuvo la intuici\u00f3n correcta!<\/p>\n\n\n\n

\u00bfQu\u00e9 pala prefieres? \u00bfYa has probado alguna espec\u00edfica para Pinsa Romana?<\/p>","protected":false},"excerpt":{"rendered":"

La pala sta al pizzaiolo come la katana al samurai: \u00e8 uno strumento indispensabile nell\u2019arte della pizza, perch\u00e9 rende il lavoro pi\u00f9 veloce ed efficiente. Quando c\u2019\u00e8 necessit\u00e0 di mettere a cuocere in forno un gran numero di pizze nella stessa giornata, la pala nel formato corretto rende quest\u2019attivit\u00e0 pi\u00f9 rapida ed evita inutili perdite […]<\/p>\n","protected":false},"author":1,"featured_media":2763,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notizie"],"yoast_head":"\nGli strumenti del mestiere: La pala - Di Marco<\/title>\n<meta name=\"description\" content=\"La pala \u00e8 uno degli strumenti fondamentali per pizzaioli e pinsaioli e per questo motivo deve rispondere a determinate caratteristiche. 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