PINSA ROMANA con Lievito Madre

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 farina 0, farina di soia, and farina di riso in a large bowl.

Dissolve lievito madre in warm water and let sit until frothy, about 5 minutes.

Add the yeast mixture to the flour mixture along with salt and olio EVO.

Knead the dough on a floured surface until smooth, about 10 minutes.

Cover the dough with a damp cloth and let rise in a warm place until doubled, about 1-2 hours.

Preheat the oven to 250°C (482°F) with a baking stone inside.

Shape the risen dough into an oval on a floured surface.

Transfer the dough to a parchment-lined baking sheet.

Spread tomato sauce evenly over the surface of the dough.

Top with mozzarella cheese and desired toppings such as prosciutto and olives.

Bake in the preheated oven until crust is golden and cheese is bubbly, about 10-12 minutes.

Remove from oven and garnish with fresh basil and arugula.

Drizzle with balsamic glaze before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens