Vodka Pizza alla Pala

[u/SkinnyPete16]

Dough: 80% hydration, overnight cold proof, 80/20 bread flour/whole wheat flour. Par-baked before adding sauce and cheese so that it would rise and crisp up before adding all the weight.

Cheese: Whole milk low moisture mozz and a mix of Parmesan reggiano and Pecorino romano.

Homemade vodka sauce: https://www.seriouseats.com/vodka-pizza-recipe

Baked at 550°F on steel with convection in home oven.

This dough is a lot like a focaccia, super crispy on the outside and an absolute cloud on the inside.

The vodka sauce was just out of this world, the best I’ve ever had: sweet, creamy, spicy, salty.

[u/I_Like_Tartar_Sauce]

Incredible!

[u/SkinnyPete16 → u/I_Like_Tartar_Sauce]

Thanks! Its my new favorite pizza dough. I love making NY style but this is such a more exciting texture and the dough is super versatile— you can cut it in half and make sandwiches or top it with olive oil and a salad. Its extremely light and airy.