Rectangular pala pizza made from wheat flour with durum wheat semolina, topped with 20% tomato pulp and 20% Mozzarella, finished with extra virgin olive oil. The pala is the Roman style of pizza, named after the wooden paddle used to slide it into the oven. Made in Italy and frozen straight afterwards.
At 28 × 58 cm and 1200 g, this is the largest pala for slicing: ideal for buffets and catering, as a shared dish in pizzerias and bistros, for hotel breakfast and room service, or as a large portion in canteens and staff restaurants.
Preparation: thaw for 30 minutes at room temperature, then bake for 4–6 minutes at 250–290 °C in a preheated oven.
Storage: frozen at −18 °C, 12 months shelf life. 1200 g per piece, 10 pieces per carton.
