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Pala Romana in massa

Pala Romana in massa

by Christian Trione

Reading: 3 minutes

The Pala Romana is a typical gastronomic speciality of Rome, the Italian capital. It is a pizza with a unique style, characterised by a rectangular shape and a thin, crispy base. It is prepared using a pizza dough that is rolled out then left to rise for an extended period of time, resulting in a light and airy texture. The Pala Romana has become a popular option in Roman pizzerias, both due to its deliciousness and for the convenience of being served in slices or individual portions. This dish reflects the Italian passion for good food whilst offering an authentic taste experience in the heart of Rome.


Times and Temperatures

  • Dough 20 minutes
  • Final temperature 27° C
  • Punching 60 minutes
  • Punching temperature 20° C
  • Fermentation 4° C


  • 1700 g Flour type 1 240 W
  • 500 g Semolina Rimacinata
  • 1100 g Water
  • Autolysis 30 minutes
  • 500 g Mamaliev
  • 7 g Malt powder
  • 5 g Compressed yeast
  • 50 g Salt
  • 90 g Extra-virgin olive oil
  • 690 g Water for adjustment


  1. Allow for a 30-minute autolysis with water and flour.
  2. Add the malt, Mamaliev and one part water then knead by adding water in several doses.
  3. At three quarters of the way through the dough, with the last adjustment, add the salt and finally the oil.
  4. Place the dough in a bowl greased with oil and let it rest for 1 hour.
  5. Fold, cover and place the dough in the refrigerator at 4° C for at least 12 hours.
  6. Remove the dough from the refrigerator and let it come to temperature.
  7. Divide the dough and place it on boards or trays.
  8. Let it stand for 2 hours.
  9. Flatten, stuff and bake at 320° C.

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