Pala Romana Pizza
Excellent tasting pizza starts with two key things—a soft, airy crust and a flavorful sauce. This trendy, summery pizza has a light sourdough crust (Pala Romana style) topped with Rao’s Homemade Roasted Garlic Pizza Sauce and finished off with prosciutto, arugula, and peach.
Ingredients
Directions
- 1
Combine the flour and water (reserve 20g of water for step two). Autolyse for at least 1 hour
- 2
Mix in the starter. Then add salt, yeast, and remaining water. Incorporate well. Next add the olive oil and work the dough until it’s smooth. It’ll be sticky but will come together in the following steps
- 3
Start bulk fermentation: after letting the dough rest for 30mins, perform 2 rounds of stretch and folds with 30mins rest between each round. Then perform 2-3 rounds of coil folds with 30mins-1hr rest between each round. The dough should be puffy and show visible signs of fermentation
- 4
Dump the dough onto a clean work surface and give it a preshape. Transfer the dough to a baking tray that’s been generously dusted with semolina flour. Cover and let the dough continue proofing for 2-3 hours at 75-80F until it’s grown in size and puffy
- 5
Preheat your oven to 500F. Generously sprinkle the dough with semolina flour and dimple both sides. Pat off excess flour
- 6
Now is the time to dress up your pizza! Spread your dough with heaping amounts of Rao’s Homemade Roasted Garlic Pizza Sauce and top with any toppings of your choice
- 7
Bake on a baking sheet or pizza stone for 12-15mins or until the top is golden and the cheese is bubbly
- 8
Dip a slice in more Rao’s Homemade Roasted Garlic Pizza Sauce for a saucy bite! Enjoy!
