Pala Pizza Romana
Our pizza is different from what you may have tried before. We make the dough using a very small amount of yeast and let it rise for a long time. This means that the dough, once baked, is thicker but well aerated, and therefore much lighter than the pizzas you would normally be used to. The long, slow rising process (from overnight, to over 72 hours!) results in a pizza that is much more digestible, and can be eaten as a light snack at any time of the day. Or night, if you should so wish! We also use imported Italian flours that adds to the base’s taste, and the toppings are developed from traditional Roman recipes.
The long rising process makes the dough very light and aerated with a thin crunchy crust and a soft centre The long rising process makes the dough very light and aerated with a thin crunchy crust and a soft centre.