PINSA ROMANA🍕RITA CHEF | Leggera e digeribile.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

prosciutto

🥗Healthier: turkey ham

💰Cheaper: salami

Turkey ham is lower in fat and calories.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar provides acidity without added sugars.

Dissolve a little bit of water taken from the total weight into the salt container and set aside.

Add fresh yeast into the container of cold water and also add extra virgin olive oil; dissolve the yeast with a spatula.

Pour the water, yeast, and oil mixture into the bowl of pinsa flour and mix with a spatula.

Add the remaining cold water with salt to the mixture and continue mixing with the spatula until combined.

Cover the bowl with a plate and refrigerate the dough for 30 minutes.

After 30 minutes, perform the first round of folds by wetting hands with water, pulling the dough, and folding it; cover and refrigerate for another 30 minutes.

Repeat the folding process for the second round, then cover and refrigerate for another 30 minutes.

Grease the work surface with extra virgin olive oil, turn the dough onto the surface, and shape it into a ball.

Transfer the dough into a lightly greased container, cover with a lid, and let rise at room temperature for 1 hour before refrigerating for 24 hours.

After 24 hours, flour the work surface and turn the dough out; divide it into two pieces and shape each into a loaf.

Cover both loaves with a cloth and let them double in volume for about 1 hour.

Flour the work surface again and flatten the first loaf with plenty of flour, then lift it and remove excess flour before placing it on a baking tray.

Repeat the flattening process for the second loaf and place it on another baking tray.

Drizzle a little extra virgin olive oil on both flattened loaves and pre-cook them in a pre-heated ventilated oven at 250° for 4-5 minutes.

Remove the first pre-cooked PINSA and top it with seasoned tomato, then repeat for the second PINSA.

Cook both topped PINSE in the preheated oven at 250° for 5 minutes.

Add buffalo mozzarella and a drizzle of oil to each PINSA and return to the oven for the last 3 minutes.

Remove both PINSE from the oven, add fresh basil, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens