Traditional pinsa from Roma
Pinsa Romana is a traditional version of pizza, lighter and more digestible than its Neapolitan cousin. Its special feature? An airy dough, rested for a lo
Pinsa Romana is a traditional version of pizza, lighter and more digestible than its Neapolitan cousin.
Its special feature? An airy dough, rested for a long time, made from various flours (wheat, rice, soy).Its preparation requires patience: kneading and fermentation last several hours, guaranteeing a unique texture.
Its crust is crispy on the outside, soft on the inside.Less fatty and more dietetic, pinsa is distinguished by its irregular oval shape and its ultra-thin base.
Traditionally sprinkled with a few fresh ingredients, it celebrates Roman culinary simplicity.A must for lovers of authentic Italian cuisine!
Time
1 d. 35 min. =
20 min. +
15 min. +
1 d.
Utensils
1 mixing bowl1 wooden spoon1 baking tray1 cling film
Ingredients for 3 parts
- 10 g. sea salt
- 400 ml. water
- 2 g. dry yeast
- 20 ml. olive oil
- 450 g. soft / patent flour
- 30 g. farine de riz
- 20 g. farine de soja
Steps
- First pour 300 ml of water into a bowl with the brewer's yeast. Mix until the yeast is completely dissolved.
- Add all the flour and mix roughly with the wooden spoon.
- Add extra virgin olive oil and salt
- Knead by hand and gradually add the remaining 50 ml of water. Knead again until you obtain a smooth and elastic dough.
- Transfer to a clean, well-oiled bowl. Cover with cling film and place in the refrigerator. Leave to rise for 24 hours
- Once the 24 hours of rising have passed, remove the dough from the refrigerator and let it acclimatize for 3 hours at room temperature.
- Then proceed with the preparation, divide the yeast dough into three loaves.
- Preheat the oven to maximum temperature
- Place the first loaf of bread on a well-oiled baking sheet and spread with oiled hands, giving it the classic oval shape.
- Garnish the dough with tomato puree and mozzarella.
- Put in the oven and cook until the dough has risen