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Author Topic: Pizza in Pala  (Read 7793 times)

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Offline Gianni5

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Re: Pizza in Pala
« Reply #20 on: May 08, 2019, 12:58:25 AM »
Thanks

Offline pizzainthe6ix

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Re: Pizza in Pala
« Reply #21 on: May 08, 2019, 08:50:44 AM »
Sorry for reviving an ancient thread but I wanted to post some pizza pala I made last week.  I haven’t made this style in a very long time and I wanted to develop a Roman-style pizza for the shop. 

Here’s the first of many to come as I spend more time developing this style in the next few weeks.
Can you also post this recipe...your pies look amazing

Offline Yael

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Re: Pizza in Pala
« Reply #22 on: May 08, 2019, 09:09:20 PM »
Hello,

I also like this style and I tried a couple of times, I discuss about it in some of my threads, if you want to have a look:
https://www.pizzamaking.com/forum/index.php?topic=50472.new#new
https://www.pizzamaking.com/forum/index.php?topic=50378.0
https://www.pizzamaking.com/forum/index.php?topic=54292.new#new
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline DNR

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Re: Pizza in Pala
« Reply #23 on: July 02, 2019, 01:59:33 PM »
Your pizzas are beautiful! When you say 10% leaven in your formula, are you talking about a preferment and, if so, what kind?

Offline Michiel

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Re: Pizza in Pala
« Reply #24 on: July 14, 2019, 11:13:10 PM »
Phenomenal looking pizza. You don’t par bake with this style do you?

Hi,

What does 'par' bake mean?
Does it mean: bake first without sauce for few minutes to let it rise?

Sorry for hijacking your topic for a question, really really nice pies!!!!!! :drool:

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Offline Yael

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Re: Pizza in Pala
« Reply #25 on: July 15, 2019, 03:13:03 AM »
Hi,

What does 'par' bake mean?
Does it mean: bake first without sauce for few minutes to let it rise?

Sorry for hijacking your topic for a question, really really nice pies!!!!!! :drool:

Hello,
Yes, parbake means "précuire", no matter if it's with the sauce or not. The idea it to bake 2 times so the topping of the 2nd bake will not be burnt/dry etc.
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline Pete-zza

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Re: Pizza in Pala
« Reply #26 on: July 15, 2019, 09:07:43 AM »
Hi,

What does 'par' bake mean?
Does it mean: bake first without sauce for few minutes to let it rise?
Michiel,

You might take a look at the PAR-BAKE entry in the forum’s Pizza Glossary at:

https://www.pizzamaking.com/glossary.html#index_p

I will also often use the term “pre-bake” when the dough is partially baked and then finished into a pizza without delay. That is common for cracker style crusts.

Peter

Offline TXCraig1

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Re: Pizza in Pala
« Reply #27 on: July 15, 2019, 09:22:48 AM »
Marlon,

What pan did you use for the pizza in the original post?

"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline bakeshack

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Re: Pizza in Pala
« Reply #28 on: July 16, 2019, 03:05:10 AM »
Marlon,

What pan did you use for the pizza in the original post?

Craig,

I didn’t use a pan on any of the pies here.  I launched straight off the wooden peel.


Offline TXCraig1

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Re: Pizza in Pala
« Reply #29 on: July 16, 2019, 06:46:50 AM »
Craig,

I didn’t use a pan on any of the pies here.  I launched straight off the wooden peel.

Thanks. I misunderstood your original post.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline Michiel

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Re: Pizza in Pala
« Reply #30 on: July 16, 2019, 02:21:20 PM »
Thanks everybody for the replies!

Bakeshack, what are the toppings on the white pizza?Thanks!

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