Pizza alla pala "Roman style" by Ian Spampatti, Pizza MasterChef

The pizza alla pala course by Ian Spampatti is aimed at anyone who wants to learn how to prepare pizza alla pala in their home oven. In this masterclass, two types of dough are analyzed, one made with "white" flour and one with whole wheat flour; both doughs include a pre-fermentation phase with biga, a refresh phase, and a double rise, both in bulk and in loaf.
Ian Spampatti is ready to dispense advice on optimal dough management and its maturation, up to teaching the gestures to fold the loaf, roll it out, transfer it onto the peel, and bake it. To complete the circle, four toppings range from the most traditional to the most innovative.
Ian Spampatti shows how to prepare the dough for pizza alla pala, in this case in the "white" version, which means using non-whole wheat flour, specifically type "0" soft wheat flour. Pizza alla pala has two very important characteristics: lightness and crispiness, which can be achieved thanks to the use of the biga preferment. The biga requires 13 hours of maturation with subsequent refreshment, and the dough then requires two rising phases, in bulk and in loaf form.
00:13 INTRODUCTION
00:54 BIGA
09:10 REFRESHMENT
22:30 DUSTING
READ THE COMPLETE RECIPE
Servings: for 1800 g of dough (3 pizzas alla pala)
Preparation time: 30 minutes
Resting times:
About 13-14 hours for biga maturation
About 2 hours for doubling the dough in bulk
About 2 hours for doubling the dough in loaf form
For the biga:
Type "0" soft wheat flour - Ian
Spampatti x Molino Pasini, 800 g
Water (at room temperature), 360 g
Fresh brewer's yeast, 8 g
For the refreshment:
Type "0" soft wheat flour - Ian
Spampatti x Molino Pasini, 200 g
Barley malt powder, 5 g
Fresh brewer's yeast, 10 g
Water (cold), 440 g (220+220 g)
Salt, 25 g
For dusting:
Type 1 "Primitiva" soft wheat flour
Molino Pasini
Alternatively, you can use
durum wheat semolina
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