Pizza in pala “Goodbye, Summer”

Introduction

Pizza in pala or pizza alla fetta (by slices) was created in the area of Naples, but it has found great success and development in the area of Rome and surroundings. 
This type of pizza replaces the pan pizza in a way and slightly changes its recipe. The biggest difference - if not the only one in some cases - is the baking method, as pizza in pala is baked directly on the refractory plane, either in an electric or wood fired oven.
Pizza in pala is ordered by the length of the slice you want to eat, so pricing is based on either weight or slice length.
In restaurants or pizzerias, pizza in pala generally has a fixed length, which corresponds to the length of the plate where it is served.
It can be an excellent substitute for classic pizza, even in non-take-away pizzerias. It has an egg shape, high and very alveolated and can be served on a very long board, with different fillings and cut into wedges.
It is known that you eat first with your eyes and then with your mouth, so in short, if the pizza is beautiful and has a nice colorful filling, the customer is tempted to buy more than one slice.
In order to work well even when the competition is tough or when customers are dwindling, one must have a lot of imagination, pulling out of the hat those magic effects that make the difference in being a good pizza maker.