I have not seen much about this style of pizza here at the forum so I wanted to share one of my favorite styles of pizza baked in the WFO. The dough is pretty much the same as the one I use for pizza in teglia, which is a high hydration dough made with a mix of 3 different types of flour. The only difference between the two is the Pizza in Pala is baked straight on the hearth. I actually prefer this over the pizza in teglia because it is much lighter and the texture is soft and tender (almost like a neapolitan) but crispy on the outside. The oven spring is also much greater with this style since the use of the pan really protects the pizza from the hearth affecting the oven spring especially with faster bakes.
50% Molino Pasini 00
25% Central Milling Khorasan Kamut
25% Central Milling ABC
Bulk cold ferment for 24 hrs. Divide and ball at room temp for 3-4 hours then bake at 675F for about 4 mins.