A soft and light version of one of Italy’s hallmark dishes, loved all over the world: Andrea’s pizza alla pala is a pleasure for the eyes and the palate, a perfect recipe to be enjoyed at any time of the day.
Read the recipe on ILVE Journal: bit.ly/ILVEjournal_ep02_EN
The pizza alla pala or pizza in pala proposed by Andrea is a version of the dish ideal to be shared, as well as easily stored: served on a long wooden peel, it can be enjoyed as a starter or a main course - cutting it with your hands and savouring it to the last bite. After baking the base - which, in the oven, develops the typical cell structure and crunchiness that set it apart - you can also store it in the freezer: a simple, convenient way to always have a soft pizza available, ready to be filled.
You just need to place a pizza in the middle of the table to immediately create merriment, which is often preceded by the moment when the toppings and fillings are chosen all together.