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Whole Wheat Roman Pizza

Whole Wheat Roman Pizza (Pizza alla Pala)

1737kcal
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Prep 45 minutes
Cook 15 minutes
Total 17 hours
A rustic, healthier take on the classic Roman "Pizza alla Pala." By using a long-fermented Biga and a high-hydration dough, this 70% whole wheat pizza achieves a stunning open crumb and a delightful crunch. It’s light, nutty, and perfect for loading with fresh Mediterranean toppings.
Servings 1 Large Pizza

Ingredients

Whole Wheat Biga (Prepare Night Before)
The Main Dough

Equipment

  • Large Baking Tray
  • Stand Mixer (e.g., KitchenAid)
  • Kitchen Scale
  • Dough Container with Lid

Method

Day 1 - Biga
  1. In a container, whisk yeast into water. Add whole wheat flour and mix by hand until hydrated. The Biga will look lumpy. Cover and ferment at room temperature overnight.
Day 2 - Mixing & Proofing
  1. Mix: To a stand mixer bowl, add the Biga, bread flour, yeast, malt, salt, and water.
  2. Knead: Knead on low for 6–7 minutes (or KitchenAid speed 3 for 10–15 minutes) until the dough clears the sides of the bowl.
  3. Bulk Rise: Transfer to an oiled container. Let proof for 2–3 hours at 76°F, performing 2–3 sets of stretches and folds during this time.
  4. Preshaping: Dump dough onto a floured surface. Pinch sides together and move to a tray sprinkled generously with whole wheat flour.
  5. Final Proof: Cover and let rise for 1–2 hours at 76°F until doubled and puffy.
Shaping & Baking
  1. Preheat oven to 500°F. Flour a baking tray generously.
  2. Shape: Dump dough onto a floured surface. Use your fingers to press into the dough (like focaccia), creating air bubbles and spreading it to the size of your tray (about 1 inch thick).
  3. Transfer: Gently move the dough to the tray, tapping off extra flour.
  4. Bake: Top with olive oil and salt if desired. Bake for 12–15 minutes until deep golden brown.

Nutrition

Calories1737kcalCarbohydrates362gProtein64gFat11gSaturated Fat2gPolyunsaturated Fat5gMonounsaturated Fat1gSodium33mgPotassium1424mgFiber41gSugar2gVitamin A35IUVitamin C0.01mgCalcium156mgIron14mg

Notes

All of the bread flour is added on the second day during the final mixing stage. The Biga consists only of whole wheat flour to allow those grains to soften and hydrate properly overnight.

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