I still want to work on this pizza, but it was fun enough to post my first try.
I had never heard the word "palam" until I read the About page on the Farinella Bakery website. They are doing roman style pizza, and "palam" is the 4-foot board they use to place the pizza in the oven. I wanted to try this style, which is very close to Pizzarium dough but not cooked in teglia. Matt did one in another Farinella thread and it came out spectacular. I do not have a suitable stone, so I just tried it in the WFO. It was done after a NP temp bake - the coals were removed and the temps dropped to around 550 on the floor. The dough was Tartine start to finish, 20% levain at 9 hours ferment, 75% hydration. Flour was 85/15 Central Milling 00 Normal/KABF. I will continue to try and get the temps right and a more uniform bake. The texture was feather light inside with a crisp, crunchy exterior. Everyone devoured it.