Pinsa Romana PINSA ROMANA ricetta facile Pinsa Romana semplice per tutti

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.

Mix 500 grams of flour (can use half bread flour and half re-milled semolina flour) in a large bowl.

Dissolve 2 grams of yeast in 330 ml of water, keeping 50 ml aside in the jug.

Knead the dough for 15 minutes after adding the remaining water, salt, and olive oil.

Cover the dough and let it rest for 15 minutes.

Let the dough rise for 2 hours, making 2 turns of folds during this time.

Cover the dough with a lid and refrigerate for 24 hours after it has risen well.

After refrigeration, overturn the dough on the table, make 4 folds, and cut it into 3 or 4 pieces to create balls.

Let the dough balls rise for about 2 hours, covered.

Preheat the oven and cook the pinsa in the lower part of the oven, preferably on a baking stone or directly on a hot pan.

Shape the pinsa as preferred and season them directly on the shovel or parchment paper before baking.

Bake directly on the stone or hot pan for 10 minutes at 210°C.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens