Our name is our provenance. Meaning 'Paddle Pizza' in Italian - a reference to the wooden long-handled shovel-like tool used to slide the pizza in and out of the oven - 'Pizza alla Pala' hails from Rome. With their rectangular shape, our pizzas stand out from other styles of pizza you may know.

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Originated in the city's bakeries, bakers would stretch the dough lengthwise, top it with fresh ingredients, and serve it by the slice [al taglia] on a wooden paddle. Despite the dough being pushed by hand, the oblong base of our pizza has a crunchy exterior and a light and airy interior making it easy to digest.

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What sets our pizzas apart is the fact that they are made with a highly hydrated dough [about 80% water] which ferments for 72 hours before being baked in an electric oven at a high temperature for 10-12 minutes.