Slice of Italy: Explore Pizza al Taglio at Roccella!
Pizza al taglio
Not sure which one to pick among Pizza in Pala, Pizza in Teglia, Padellino, or Pizza Tonda Romana? Don't worry! At Roccella, you'll find all of them, and let me explain what they are.
Buongiorno, amici! It's Ciccio here, and I'm excited to share our latest pizza adventure with you: Pizza al Taglio (cut pizza). Pizza has been my passion for two whole decades, and I am happy to share our new offering, the Pizza al Taglio, bringing the diverse and delicious flavours of Italy to East Melbourne.
Now, let's talk pizza, my friends!
Pizza in Pala at Roccella East Melbourne.
1. Pizza in Pala
Ah, Roma! The eternal city that inspired our Pizza in Pala. This rectangular delight is like a long-lost love letter from Italy.
The pizza alla pala, famous and highly appreciated Roman pizza that is easily found in pizzerias by the slice, is immediately recognizable by a characteristic that the name itself suggests: it is directly seasoned, baked, and then presented on a long peel, usually made of wood but which can also be made of aluminum. Characterized by a highly hydrated dough, it has a highly developed structure, with a percentage of water compared to the dose of flour that can reach up to 80%, a feature that makes it soft and crunchy at the same time.
To obtain an excellent result, and the typical taste and fragrance that distinguish this delicious pizza, a long leavening is essential, which must necessarily take place in the refrigerator for no less than 18/24 hours, extendable up to 48 based on the precise organoleptic characteristics that are intended to be obtained. The result is a narrow and long pizza, rectangular in shape and usually one meter long by 30 cm wide, "scrocchiarella" and very digestible, higher in the center and without a crust.
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Pizza in Teglia at Roccella East Melbourne.
2. Pizza in Teglia
From the lively streets of Lazio, we bring you Pizza in Teglia - the Roman-style pan pizza!
Roman-style pan pizza is another typical recipe of Lazio cuisine, which was also quickly appreciated outside the territory of origin thanks to the intense taste and delicious fragrance that meet the tastes of all palates, and which have made it a must for Street Food. Its history is linked to the creativity of the Roman master pizza makers, who starting from known recipes and doughs have enriched its consistency and made preparation modifications resulting in a product with proven gluttony.
Its characteristic rectangular shape derives from cooking in a pan, usually 60 by 40 cm in size. The percentage of water compared to the dose of flour is very high, it is around 80% but can even reach 100%, giving it a very high degree of hydration, which makes it crumbly and very digestible.
After the drafting, which requires great dexterity and experience on the part of the master pizza makers, we will proceed with the topping, which can leave room for the imagination and include all the ingredients that make Italian pizza famous all over the world!
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Pizza Padellino at Roccella East Melbourne’s “Unboxed” event with Ciccio.
3. Pizza Padellino
Say hello to our Pizza Padellino, baked in small, round pans.
Pizza al padellino is an Italian pizza variety originally from Turin, that is baked in small, round pans. The dough rises more than usual while it bakes in the pan while steaming, making the pizza thicker but soft as a cloud in the middle. The modern version is with special gourmet toppings on top and served in small slices. The long leavening with high hydration makes the dough light and easy to digest.
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Pizza Tonda Romana at Roccella East Melbourne.
4. Pizza Tonda Romana
Last but not least, let's not forget our Pizza Tonda Romana - the classic round pizza with a thin base!
Most sit-down restaurants serving pizza in Rome serve this style, and indeed this is probably the most commonly found style of pizza in restaurants in most regions of Italy. Sometimes referred to as pizza bassa (low pizza) to distinguish it from pizza alta (high pizza - the Neapolitan style). One of the key differences in the ingredients for the dough compared to the Neapolitan style is in the addition of oil, which contributes to the crispness of the resulting base, described using the word "scrocchiarella," an onomatopoeic adjective in the Romanesco dialect. Click here to read the difference between Al Taglio and Tonda Roman Pizza.
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So, what are you waiting for? The pizza oven is fired up, and the flavours of Italy are calling your name! Come to Roccella and let's share a laugh, some pizza stories, and most importantly, the best Pizza al Taglio in town.
Ciccio,
Roccella, East Melbourne
