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Pinsa Romana

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Ingredients

Adjust Servings:
600 gr Plain Flour or Manitoba
30 gr Rice flour
20 gr Soy flour
3/4 gr dry yeast
10 gr salt
20 gr olive oil
500 ml cold water

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Pinsa Romana

Cuisine:

Soft inside and crunchy outside!

  • Serves 4
  • Medium

Ingredients

Directions

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Pinsa Romana is the traditional roman pizza that has very ancient origins and it is somehow considered the ancestor of the classic pizza we know.

Pinsa is written in this way, with “s” because it derives from the latin “pinser”, that means “to stretch”. A verb that also explain the shape of this fantastic Roman product that present an oval shape!

The peculiarity of the dough is the mixture of 3 flours: Manitoba (or plain), rice and soy. This combination gives to our Pinsa a particularly fragrance and more lightness.

To obtain a dough like this, it is essential to have a planetary mixer and pay attention to the “Ventilation step”.

 

 

 

 

Have fun seasoning your Pinsa as you like!

 

 

My favourite is Margherita!

 

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Steps

1
Done

Making the dough

1 - Pour your flour in a bowl for a stand mixer. Mix flours with a hand mixer.
2 - add yeast and mix again.
3 - Add the 80% of the water and work with a hook for 8 minutes.
4 - Add salt and mix well.
5 - Add oil and work the dough for another 12 minutes, meanwhile add slowly the remaining water.

2
Done

Ventilation step

Ventilation is a really important step because we give to the dough air.
30 minutes of rest, but every 10 minutes (3 times)we need to work the dough at high speed for 30 seconds. To be more precise you can use a timer.
Then transfer the dough in a oiled bowl, cover it with cling wrap and put in the fridge for at least for 24 hours.
First fermentation I recommend no less than 24 hours no more than 96 hours.

3
Done

- Take out your dough from the fridge.
- Pour Pinsa dough onto a floured bench. Divide it into 4 equal pieces.
- Make 4 loaves and cover them with a dam towel.
- Let them rise for about two hours (they will be doble).
- Stretch your loaves into oiled trays.
- Garnish as you like (add mozzarella cheese only in the end otherwise it will burn).
- Bake for around 15 minutes to 220 degrees. (baking will depend a lot on the type of oven)
- Add mozzarella cheese. Bake for another 5 minutes. When mozzarella is well melted, your Pinsa is ready!
Cut and enjoy!

Annapaola

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