Discover the best Pizza alla Pala pizza

Pizza alla pala is the Roman cousin of al taglio, baked and served on a long wooden peel, the pala, in an elongated oval. The dough is very wet and long-fermented, which gives a light, open crumb and a crust that stays crisp without turning heavy. It is sold by the length, cut to order. Did you know? The name simply means "on the peel," and the long oval shape comes from stretching the dough down the baker's paddle rather than rolling it round. The spots below, many in Rome, treat the dough with patience. For the airy modern flatbread it inspired, see pinsa. We ordered them by what people who came hungry actually thought, not by the line.