Workshop
Pizza in pala
High hydration and a long rise: a pizza to remember
Workshop’s pizza in pala (literally “pizza on the peel”) is much more than just a pizza: it is the result of great technical skill, a careful choice of flours and close attention at every stage. The dough is made with plenty of water and little fat and yeast, from 00, wholemeal and Venere black rice flours, and matures slowly to become soft, crisp and truly easy to digest.
Its typical long shape is baked on stone, topped with fresh, quality ingredients, then put back in the oven for the final bake. A true ritual inspired by Roman tradition that makes every slice unique, genuine and surprising, in Savona just as at home.
Only quality ingredients
We choose only top-quality Italian flours, excellent tomatoes and local cured meats. Our pizza in pala makes the most of a short supply chain and authentic ingredients: every topping, red or white, simple or creative, brings out flavour and local identity, to bring all the true taste of Savona to the table.
Care and attention to the result
We make every dough and every pizza in pala by hand, respecting the timing and the techniques. We take care over every detail, from preparation in our production kitchen to service at the table, always aiming for the greatest lightness and digestibility. You can see it, taste it and remember it: this is the Workshop philosophy.
The toppings and the bake
Every pizza is baked on refractory stone at high temperatures for 7–10 minutes, so the gluten network develops into a perfect texture, soft inside and crisp outside. The toppings are added just before the second bake: fresh, seasonal ingredients and plenty of creative combinations, for a pizza in pala that is truly easy to digest.
Genova · Savona · Loano · Abano Terme
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