Pizza in Pala with Ciabatta Romana Mix
Ingredients
Pre-Dough (Biga)
- Ciabatta Romana Mix: 1.5 kg
- Water: 900 gm
- Dry Yeast: 10 g
Resting: 18 hours in the refrigerator (4°C)
Final Dough
- Ciabatta Romana Mix: 500 g
- Water: 640 ml
- Salt: 25 g
- Extra Virgin Olive Oil: 20 ml
- Dry Yeast: 4 g
Introduction
Ciabatta Romana mix is specially developed for preparing pizza in pala alla romana. It is ideal for indirect methods with highly hydrated doughs, delivering exceptional lightness and digestibility. The dough achieves a highly aerated crumb and a crust that is crisp yet light on the palate. Its unique formulation, including Naturkraft sourdough, supports long, controlled-temperature fermentation, making it perfect for refrigerated maturation.
Method
Mixing
- Add the biga, 500 g Ciabatta Romana mix, and 58% of the total water (approx. 370 ml) into the mixer.
- Mix for about 5 minutes.
- Add 25 g salt, then gradually incorporate the remaining 270 ml water.
- Finish by adding 20 ml olive oil.
- Continue kneading until the dough is smooth and elastic.
- Total kneading time: 18–20 minutes
- Final dough temperature: 25°C
Bulk Fermentation - Rest the dough for 45 minutes at room temperature.
Shaping - Divide and shape into dough balls based on the desired presentation size.
Proofing - Proof at room temperature until the dough has doubled in size.
Stretching & Baking - Pre-bake: Stretch the dough and bake without toppings at 270°C for 6 minutes.
Final bake - Add toppings and bake at 260°C for approximately 5 minutes.
Enjoy!
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