Comparing Neapolitan Pizza Dough To Pinsa Romana - In-depth Comparison

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella has fewer calories while shredded mozzarella is often less expensive.

San Marzano tomatoes

🥗Healthier: any canned tomatoes

💰Cheaper: regular tomatoes

Canned tomatoes are more accessible and affordable.

extra virgin olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino can be less expensive.

Start by making the Polish: In a container, mix 500 g of water, 500 g of flour, 5 g of yeast, and 5 g of honey.

Let the mixture proof for 1 hour at room temperature, then refrigerate overnight.

For the pinza dough, combine 500 g of Polish, 200 g of rice flour, 300 g of semolina flour, 20 g of salt, and 300 g of really cold water in a mixer.

Mix on speed number one until it forms one cohesive dough.

Increase the speed and add the water little by little until fully absorbed, ensuring to build the gluten properly.

Once the dough is ready, lightly oil the counter and pull the dough out of the mixer.

Fold the dough a couple of times and place it top-side down in a bowl greased with olive oil.

Cover the bowl tightly with plastic wrap and let it rest for 50 minutes to 1 hour at room temperature, then refrigerate overnight.

The next day, prepare the pizza dough by mixing 500 g of Polish, 500 g of flour, 200 g of water, and 25 g of salt in a mixer.

Mix until combined for about 5 minutes, then gradually add water until fully incorporated, which should take about 7 minutes.

Let the pizza dough rest for 15 minutes after adding a bit of olive oil on top.

Cut the dough into balls and place them in a container to rest for about 2 hours at room temperature until doubled in size.

Retrieve the pinza dough from the fridge and prepare it for shaping.

Dust the counter with rice flour and take a piece of dough weighing about 250 g.

Shape the dough into a ball by folding it in a cross pattern and sealing it properly.

Place the shaped ball in a container and cover it to let it rest for about 2 hours, monitoring the temperature for proper rising.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens