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Author Topic: Switching from Neapolitan Round to Roman Pala (Rectangle)  (Read 553 times)

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Offline tbear

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Switching from Neapolitan Round to Roman Pala (Rectangle)
« on: January 28, 2018, 01:57:01 AM »
Hi all,

I've got a new opportunity to sell my pizzas at 2,000+ people event bimonthly. My first try with 8" round pizzas was a hit, but the que was long and people waiting over 20 minutes. I need to switch to selling slices of Roman Pala pizzas (Rectangle). They will fit well in my Pizza Party oven.

I'm trying to find videos on dough shaping, launching, and dough recipes, but not finding much. I've read some recipes call for 70%+ hydration. This sounds way too much.

I'd like to adapt my current Neapolitan recipe to making pala and not using a pan. Should I raise the hydration? Add olive oil? Do I use a rolling pin?

Total Formula:
Flour (100%):    4902.91 g  |  172.94 oz | 10.81 lbs
Water (62%):    3039.81 g  |  107.22 oz | 6.7 lbs
Salt (2.8%):    137.28 g | 4.84 oz | 0.3 lbs | 8.2 tbsp | 0.51 cups
Total (164.8%):   8080 g | 285.01 oz | 17.81 lbs | TF = N/A
Single Ball:   161.6 g | 5.7 oz | 0.36 lbs

Offline ebpizza

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Re: Switching from Neapolitan Round to Roman Pala (Rectangle)
« Reply #1 on: January 28, 2018, 08:19:58 AM »
I would imagine for Roman pizza you will need to lower the intensity of the heat/flame. If you are just trying to make an elongated Neapolitan pizza, I would imagine the recipe is the same.

For Roman pizza, check out the Roscioli segment of , quite impressive how they launch the pizza into the oven.

 

Offline ebpizza

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Re: Switching from Neapolitan Round to Roman Pala (Rectangle)
« Reply #2 on: January 28, 2018, 08:22:58 AM »
ok, here is one from near Naples, baked with a wood oven

http://farina.tv/en/video/italian-food-recipes-pizza-a-metro
« Last Edit: January 28, 2018, 08:25:43 AM by ebpizza »

Offline tbear

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Re: Switching from Neapolitan Round to Roman Pala (Rectangle)
« Reply #3 on: January 28, 2018, 11:50:36 AM »
Oh man, that's a great episode! Making me want to go back to Rome!

Offline bradtri

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Re: Switching from Neapolitan Round to Roman Pala (Rectangle)
« Reply #4 on: January 28, 2018, 08:24:07 PM »
Do a search on italdream’s posts on metro pizzas.  He likes to do the rectangular shape
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Offline Rolls

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Re: Switching from Neapolitan Round to Roman Pala (Rectangle)
« Reply #5 on: January 28, 2018, 09:42:06 PM »
Why do you want to avoid pans? 


Rolls
Where have you gone, Joe DiMaggio?  A nation turns its lonely eyes to you.

Offline Pizzabro

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Re: Switching from Neapolitan Round to Roman Pala (Rectangle)
« Reply #6 on: January 29, 2018, 04:23:53 PM »
I'm guessing this is similar to pizza al taglio. I've used a recipe by Ken Forkish calling for 72% hydration. What is your concern with the hydration? The Roman style seems to have more of a foccacia type quality.

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