Photograph of the finished Pinsa romana

Italy · Pinsa Roma

Pinsa romana

45 min Hands-on time + 24 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 12.7 oz
  • Photograph of Rice flour Rice flour 3.5 oz
  • Photograph of Semolina flour Semolina flour 2.8 oz
  • Photograph of Dry yeast Dry yeast 0.1 oz
  • Photograph of Mozzarella Mozzarella 9.9 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Italian basil Italian basil 1.1 oz
  • Photograph of Olive oil Olive oil ⅓ cup

Method

  1. 1 By mixing three types of flour—wheat flour, rice flour, and semolina—this is the recipe for light and crispy pinsa filling.
  2. 2 Knead with plenty of water and very little yeast, then refrigerate for 24 hours.
  3. 3 Let the dough sit for 2 hours, then gently press it into an oval shape, without stretching it.
  4. 4 Bake the crust for 5 minutes on the highest heat until it is firm and puffed up.
  5. 5 Remove from the oven, top with mozzarella and tomatoes, and bake for another 4 minutes. Sprinkle with basil upon release.

With an appliance

  • Charcoal grill 40 min

    For steps 4-5: place the pinsa base on a hot stone 12 cm away from the glowing coals for 4 minutes, add the filling, then cover and bake for another 3 minutes, rotating the pinsa after each turn. The bottom will have a more pronounced smoky flavor and charred spots than in a regular oven, but keep the center free of flames.

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