{"id":3005,"date":"2021-05-25T10:28:49","date_gmt":"2021-05-25T08:28:49","guid":{"rendered":"https:\/\/pizzastories.le5stagioni.com\/pizza-en-pala-a-la-romana\/"},"modified":"2021-05-25T10:28:49","modified_gmt":"2021-05-25T08:28:49","slug":"pizza-en-pala-a-la-romana","status":"publish","type":"post","link":"https:\/\/pizzastories.le5stagioni.com\/es\/tecnica-3\/pizza-en-pala-a-la-romana\/","title":{"rendered":"Pizza en pala a la romana"},"content":{"rendered":"\n<div class=\"stripe-one-col-media fullwidth\">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/la-pizza-in-pala-alla-romana-header.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p class=\"article-abstract\" style=\"text-align: center;\">Cuando hablamos de pizza, la comida m&aacute;s conocida del mundo, tenemos que distinguir entre dos grandes clases.<\/p>\n<p>&nbsp;<\/p>\n<p>La primera es la pizza servida en plato, normalmente preparada delante del cliente y cocinada en el horno durante unos minutos a una temperatura de 330\/350&deg; para la pizza cl&aacute;sica y 450&deg; para la napolitana.<\/p>\n<p>La segunda clase incluye la pizza en sart&eacute;n, la pizza en bandeja, la pizza en pala y todo tipo de Focaccia.&nbsp; Aparte de la t&eacute;cnica de elaboraci&oacute;n de la masa, todos estos productos suelen prepararse en un laboratorio, donde se precocinan y se sirven al cliente posteriormente. El m&eacute;todo de precocci&oacute;n permite obtener un producto con mejor estructura y masticabilidad y optimizar el trabajo.<\/p>\n<p>De ellos, el producto que m&aacute;s fascina es la pizza en pala a la romana, tanto por su textura crujiente como por su ligereza.<\/p>\n<p>Su nombre deriva del m&eacute;todo utilizado por los panaderos romanos, que sol&iacute;an hornear las pizzas con una \u00abpala de madera\u00bb alargada, que a&uacute;n hoy en d&iacute;a sigue siendo el signo distintivo del producto.&nbsp; Tambi&eacute;n conocida como \u00abspianata\u00bb o \u00abstirata\u00bb, es originaria de la zona napolitana, y luego se desarroll&oacute; mucho en la regi&oacute;n Lazio, en particular, en la zona de Roma. Desde el punto de vista del amasado, var&iacute;a poco de la pizza en sart&eacute;n, pero difiere sustancialmente desde el punto de vista de la cocci&oacute;n, ya que la pizza en pala se pone directamente en la base del horno, mientras que la pizza en sart&eacute;n, como su nombre indica, se pone directamente en la sart&eacute;n.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>La masa para la pizza en pala requiere un porcentaje muy alto de hidrataci&oacute;n, normalmente el 80% pero tambi&eacute;n el 90% de agua. Tiene una forma alargada y se cocina a temperaturas m&aacute;s bajas, 280\/300&deg;, durante m&aacute;s tiempo que la pizza cl&aacute;sica, de 7 a 10 minutos.<\/p>\n<p>La pizza en pala puede elaborarse con diferentes t&eacute;cnicas de amasado, desde el amasado directo, en el que todos los ingredientes se introducen en la amasadora en una sola fase, hasta el amasado indirecto, realizado en dos etapas, con una fase de preamasado. Se puede utilizar la biga, un pre-fermento seco hecho con agua, harina y levadura que se deja fermentar a temperatura ambiente durante 18\/20 minutos y se a&ntilde;ade en porcentajes en la masa. Como alternativa, se puede utilizar el poolish, hecho con proporciones iguales de agua y harina y un porcentaje de levadura determinado por los tiempos de fermentaci&oacute;n elegidos en la receta. Tras 15\/16 horas a temperatura ambiente, se a&ntilde;aden todos los dem&aacute;s ingredientes de la receta.<\/p>\n<p>Para obtener un producto bien alveolado y digerible sin necesidad de a&ntilde;adir mejoradores, es esencial elegir bien la harina. Tradicionalmente, se utiliza la harina de trigo blando \u00ab00\u00bb, que debe ser fuerte, rica en gluten (que da a la masa la elasticidad necesaria para una elaboraci&oacute;n ideal) y capaz de retener el di&oacute;xido de carbono desarrollado durante la fermentaci&oacute;n. En los &uacute;ltimos a&ntilde;os, los pizzeros se han centrado cada vez m&aacute;s en la adici&oacute;n de harinas alternativas, como las harinas integrales, de trigo duro remolido, de soja y, en peque&ntilde;os porcentajes, de arroz, para obtener masas originales, desmenuzables y sabrosas.<\/p>\n<\/div><\/div>\n<div class=\"stripe-one-col-media \">\n            <img decoding=\"async\" src=\"https:\/\/pizzastories.le5stagioni.com\/wp-content\/uploads\/2025\/05\/la-pizza-in-pala-alla-romana-1.jpg\" alt=\"\" \/>\t\t<\/div>\n<div class=\"stripe-one-col-text \">\n<div class=\"text-description\">\n<p>Sin embargo, esta cuidadosa atenci&oacute;n no es suficiente para crear la perfecta \u00abpizza en pala\u00bb. Ya sea directo o indirecto, el amasado es un paso fundamental en la elaboraci&oacute;n de una \u00abpizza en pala\u00bb perfecta y debe respetar unos pasos muy precisos. Se empieza con toda la harina, la levadura y el 60 % del agua fr&iacute;a. A&ntilde;adir de golpe toda la cantidad de agua de la receta comprometer&iacute;a inevitablemente la masa, creando evidentes problemas de estructura y no permitiendo a la amasadora crear la malla glut&iacute;nica adecuada para masas de alta hidrataci&oacute;n. Una vez creada la estructura ideal de amasado, se a&ntilde;aden todos los dem&aacute;s ingredientes de la receta y, despu&eacute;s, la &uacute;ltima parte del agua. Otro aspecto de calidad es el extendido de la pizza, que es de hecho la firma del producto; requiere una precisi&oacute;n \u00abobsesiva\u00bb a la hora de presionar en los \u00abpuntos adecuados\u00bb, lo que permite que la pizza se desarrolle y se hinche uniformemente dentro del horno.<\/p>\n<p>La pizza en pala puede ser una excelente alternativa a la pizza cl&aacute;sica o incluso el producto principal que se ofrece en las pizzer&iacute;as si se cree en esta versi&oacute;n ligera y crujiente que puede servirse con atractivos rellenos en pintorescas tablas de cortar de madera.<\/p>\n<\/div><\/div>\n<div class=\"shared-content \">\n            \t\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cuando hablamos de pizza, la comida m\u00e1s conocida del mundo, tenemos que distinguir entre dos grandes clases.<\/p>\n","protected":false},"author":1,"featured_media":1938,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[119],"tags":[],"class_list":["post-3005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tecnica-3"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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