How to make Pinsa Romana (Authentic Roman Pinsa)

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.

In a large mixing bowl, combine all three flours, yeast, and salt. Mix well to distribute evenly.

Create a well in the center and slowly add cold water, mixing until a sticky dough forms. Add olive oil and continue mixing until incorporated.

Transfer to a lightly floured surface and gently work the dough until olive oil is fully incorporated and you have a smooth, sticky ball.

Place dough in an oiled bowl, brush top with olive oil, cover tightly with plastic wrap. Ferment at room temperature for 36 hours.

Turn dough onto floured surface, shape into a log, and divide into 3 equal portions. Place on greased baking tray, cover with cloth, and rest 30 minutes. While dough rests, slice mozzarella and mushrooms.

Preheat oven to 425°F. Gently stretch each dough portion into an oval shape using fingertips (or lightly rolling). Create small dimples across the surface.

Spread tomato sauce over each pinsa, top with mozzarella slices and mushrooms.

Bake for 12-15 minutes until crust is golden and cheese is bubbly.

Garnish with fresh basil and serve immediately. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens