Make Eataly's Roman-style pizza, known as pizza alla pala, since the square pie is commonly served on a paddle after coming out of the oven. This version calls for fresh ingredients like cherry tomatoes, arugula, prosciutto and stracciatella cheese.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @eatalytoronto!
Dough 4 Steps
In a large mixing bowl, mix together flour, cold water, yeast, salt and olive oil. Knead dough until combined. Shape into a ball, place into a bowl, and cover with a towel. Let the dough rise at room temperature for one hour.
We recommend cooking the pizza on a cast-iron pizza pan or pizza stone. Place the dough ball on a lightly oiled pan and flatten it slightly by pressing down on it with the palms of your hands. Begin pressing into the dough with your fingertips, gently working your fingertips outward and gently pulling the dough with it. Shape the dough into a long rectangle. Cover again and let rise for two to three hours at room temperature.
Preheat oven to 485° Fahrenheit.
Drizzle olive oil over the dough, sprinkle lightly with salt, and bake for 20 to 25 minutes.
Assembly 2 Steps
Quarter the cherry tomatoes for topping the pizza.
Once baking is finished, remove the pizza from the oven, top with fresh ingredients, and serve on its namesake pala, or wooden paddle.