We turned Roman-style pizza in pala into a mortadella sandwich!

The Pala Romana or pizza on a peel is an incredible option to make an unforgettable sandwich. The high hydration of the dough will bring us a lot of crunchiness and an amazing open crumb. In this case, we decided to make the dough with biga about 48 hours before making the sandwich. These are the ingredients to make 1kg of dough: Biga -Strong flour 430grs -Water 215grs -Fresh yeast 5grs/Dry yeast 1gr Next-day refreshment: -Bread flour 55grs -Whole wheat flour/semolina 55grs -Water 215grs -Olive oil 5grs -Salt 15grs 1️⃣ In a mixer add the fermented biga (24 hours fermentation) and the flour of the next-day refreshment. 2️⃣ Add the water little by little. Once the gluten has developed, add the salt and continue kneading. Add the oil and finish kneading. 3️⃣ Block-ferment the dough until the following day. Shape the buns of 500gr each and let them double in size at room temperature. 4️⃣ Bake un