Pala Romana Pizza
Serves 4180 mins prep15 mins cook
This is a recipe for homemade sourdough Pala Romana pizza featuring a soft, airy crust, and Rao’s Homemade Roasted Garlic Pizza Sauce. The pizza is topped with fresh mozzarella, peach slices, prosciutto, and arugula, making it a flavorful dish perfect for summer. The ingredients work together to create a deliciously unique pizza experience.
0 servings
What you need
Instructions
1: Combine the flour and water (reserve 20g of water for step two). Autolyse for at least 1 hour. 2: Mix in the starter. Then add salt, yeast, and remaining water. Incorporate well. Next add the olive oil and work the dough until it’s smooth. 3: Start bulk fermentation: after letting the dough rest for 30mins, perform 2 rounds of stretch and folds with 30mins rest between each round. Then perform 2-3 rounds of coil folds with 30mins-1hr rest between each round. 4: Dump the dough onto a clean work surface and give it a preshape. Transfer the dough to a baking tray that’s been generously dusted with semolina flour. Cover and let the dough continue proofing for 2-3 hours at 75-80F until it’s grown in size and puffy. 5: Preheat your oven to 500F. Generously sprinkle the dough with semolina flour and dimple both sides. Pat off excess flour. 6: Spread your dough with heaping amounts of Rao’s Homemade Roasted Garlic Pizza Sauce and top with any toppings of your choice. 7: Bake on a baking sheet or pizza stone for 12-15mins or until the top is golden and the cheese is bubbly. 8: Dip a slice in more Rao’s Homemade Roasted Garlic Pizza Sauce for a saucy bite! Enjoy!View original recipe