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Pinsa Romana Recipe

Pinsa Romana Recipe

A traditional Pinsa Romana recipe made with Italian 00 flour, rice flour, and spelt flour, resulting in a deliciously crispy crust.
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Prep Time 30 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 42 minutes
Course Main Course
Cuisine Italian
Servings 3 medium-sized Pinsas
Calories 1106 kcal

Equipment

  • Stand mixer
  • Baking Sheet
  • pizza stone
  • Rubber Spatula

Ingredients
  

For the Dough

  • 500 g Italian 00 flour
  • 50 g rice flour
  • 40 g spelt flour or soy flour
  • 460 ml ice cold water
  • 2.5 g active dry yeast
  • 10 g salt
  • 5 ml extra virgin olive oil
  • Semolina flour for rolling out dough

Instructions
 

Mixing the Dough

  • In a large bowl or bowl of a stand mixer, combine all the flours with the yeast and whisk to combine.
  • Gradually add the cold water in three additions (about 100 gr each time), mixing well after each time.
  • In the last addition of water, add the salt and olive oil, mixing until the dough starts to come together. Knead for about 12 minutes until smooth and elastic.

Stretch and Fold

  • After kneading the dough, take a rubber spatula and stretch and fold it over itself several times to develop gluten.
  • Cover and let the dough rest until it doubles in size (about 1 hour), then repeat the stretch and fold process and form it into a new dough ball.
  • Place in a clean and lightly oiled bowl, cover with plastic wrap, and refrigerate for 24-48 hours for cold fermentation.

Shaping and Baking

  • Preheat your oven to its highest setting (around 250-280°C or 480-550°F) with a pizza stone inside if you have one.
  • Divide the dough into 2-3 portions and shape them into dough balls. Sprinkle with semolina flour, cover with plastic wrap, and let them rest for 15-30 minutes.
  • Sprinkle semolina flour on a clean surface and gently stretch each dough ball into an oval shape, dimpling it with your fingers.
  • Transfer the dough to an oiled baking sheet or pizza peel sprinkled with semolina.
  • Add your desired toppings and bake for 10-12 minutes until the crust is golden brown and crispy.

Notes

This recipe typically makes enough dough for 3 medium-sized Pinsas, serving approximately 2-3 people each.

Nutrition

Serving: 1PinsaCalories: 1106kcalCarbohydrates: 226gProtein: 30gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1944mgPotassium: 299mgFiber: 10gSugar: 1gVitamin C: 0.01mgCalcium: 42mgIron: 13mg
Keyword flatbread, Homemade Pizza, Italian pizza, Pinsa Romana, pizzaiolo
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