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Traditional airy and soft bake
Pizza In Pala
Known for its light airy crumb, crisp golden base, and beautifully fermented dough, this classic Italian bakery-style pizza delivers authentic flavour in every slice. STAARCO Pizza Flour helps create the perfect structure for a soft interior, crisp crust, and exceptional texture ideal for traditional Pizza in Pala.
Time
30 min prep + 12 hr rest + 20 min bake
Difficulty
Intermidiate
Serves
4-6
INGREDIENTS
Dough
• 500g STAARCO Pizza Flour
• 400ml cold water (80% hydration)
• 3g instant dry yeast
• 10g salt
• 15ml extra virgin olive oil
Topping
• 250g crushed Italian tomatoes
• 250g mozzarella cheese
• Fresh basil leaves
• Extra virgin olive oil for finishing
METHODS
• Dissolve yeast in water and let rest for 5 minutes.
• In a large bowl, combine STAARCO Pizza Flour and salt.
• Slowly pour water into the flour while mixing until a rough dough forms.
• Add olive oil and knead until smooth and elastic.
• Cover and allow the dough to rest for 30 minutes.
• Perform 2–3 stretch-and-fold rounds every 20 minutes.
• Cover and refrigerate for 12–18 hours for slow fermentation.
• Remove dough from refrigerator and rest at room temperature for 2 hours.
• Preheat oven to 250–280°C.
• Transfer dough onto a floured tray and gently stretch into a long rectangular shape.
• Top with crushed tomatoes and mozzarella.
• Bake for 12–15 minutes until crisp, airy, and golden.
• Finish with fresh basil and a drizzle of olive oil.
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