Italian · Style guide
Slab on peel; wet dough, stone bake
Roman oblong from peel to stone-lighter, longer format than rounds; meant to share.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 75% |
|---|---|
| Salt | 2.6% of flour |
| Oil | 2% |
| Sugar | 0% |
| Yeast (IDY) | 0.08% of flour |
| Total timeline | 24 h at 20°C |
| Bulk ferment | 3 h |
|---|---|
| Cold ferment | 18 h |
| Bench / ball proof | 3 h |
| Cold placement | bulk |
Roman alla pala is often matured cold as a single mass (in massa), then divided and rested before being stretched onto the peel. If you cold-ferment after portioning, switch the placement to match.
Alla pala is Roman oblong pizza launched from peel to hot stone or floor. Between rounds and trays, it skews airy and hydrated yet bakes naked for crunch without pan-fried edges. Rome’s bakeries already moved long breads and slabs, so this format fit naturally. Contemporary versions trumpet open crumb and lightness-ideal for communal cuts and swapping toppings bite by bite.
The Roman (alla Pala) preset in 8Bit.Pizza starts around 75% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Roman (alla Pala) timeline is about 24 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Great for sharing (long oblong). Nice balance of crispness and airy crumb. Works well on stone/steel in home ovens.