“PIZZA IN PALA” THE NEW TREND FROM THE PIZZA WORLD
The pizza, time after time, has evolved maintaining taste and identity, often changing shape and remaining the best known and appreciated food of our cuisine abroad.
From the gourmet trend, to the Neapolitan tradition, passing from those in the baking pan, we arrive at the pizza that has tickled everyone’s curiosity: crunchy and light base with a soft and delicious topping. Do you know what we’re talking about?
It is the fragrant “pizza in pala”, able to give you a new taste experience!
From typical Roman specialties since the 30s, the “pizza in pala” has become a must in pizzerias throughout Italy, because it has a perfect base to highlight the most delicious and palatable ingredients, both for the look and taste, you can share it and it is always good at any time of the day from a quick lunch to a gourmet dinner!
“PIZZA IN PALA” FEATURES
Distinctive characteristics of the pizza in pala, are the crunchiness, the lightness (given by the alveolus)and proportions of water and flour, very different from those necessary for the preparation of a classic round pizza.
The dough of the pizza in pala needs a much higher percentage of hydration and after a long leavening must be stretched out pressing it in the right places, so as to allow the pizza to develop and inflate properly in the oven.
The pizza in pala also cooks at temperatures much lower than those required for the Neapolitan pizza, and for a much longer time.
The differences are, of course, not only in the preparation, but also in the look: the size and the elongated shape are the distinctive features of the pizza in pala, even if there are no specific indications on the size and shape to be obtained.
Each pizzaiolo, with his pizza in pala, is free to express his creativity: from the particular toppings, to the largest sizes!
Especially for this reason, Gi.Metal has designed 5 new dimensions of the of the board for the pizza in pala, both solid and perforated!
To meet the pizza chefs’ needs and after analysing the new pizza world trends, Gi.Metal proposes 5 new board sizes! Thanks to the variety of the dimensions, that now have become 6 in total, you can use this board to prepare different types of pizza, from the Roman “pinsa” with the smallest size 25x50cm. To the “1 meter” long pizza with the maxi size 40x110cm. as well as many other different products from the bakery world.
THE FEATURES OF THE PERFORATED BOARD FOR THE “PIZZA IN PALA”
The boards for the pizza in pala by Gi.Metal are entirely made of aluminum and can be used to place in the ovene, rotate, check and take out the pizza, thus replacing the traditional wooden boards, this represents a decisive evolution.
- Anodized aluminium protects the surface from oxidation, making it uniform, giving practicality and resistance.
- The holes, specially designed to reduce friction and facilitate the discharge of flour, make the instrument more hygienic, light and smooth than wood.
- The handle, integrated on the same level as the board, allows to use the whole working surface, avoiding unhygienic residues that could accumulate in the plastic handles.
- Finally, the front milling facilitates the handling, release of the dough and the rotation of the pizza in the oven.