For this type of pizza you can easily use any domestic oven. PINSA ROMANA is very similar to the traditional Roman pizza but owes its light texture to a unique blend of flours: wheat flour, rice flour, soy flour. The dough is much lighter and crunchier than the ordinary pizza. We filled ours with some incredible Italian ingredients!
The original recipe comes from an ancient product made among the rural populations living just outside the walls of Rome, who used to cook a kind of “focacce” or “schiacciatine”, grinding cereals (millet, barley and spelt) and adding salt and herbs. The word Pinsa comes from the Latin word “Pinsere” that means to stretch, to spread. The traditional recipe has been revisited several times over the centuries, until nowadays.
RECIPE
900g strong flour
70g soya flour
30g rice flour
750ml water
7g fresh yeast
23g salt
METHOD
Dissolve the yeast in 600ml water and add it in the flours. Mix it on low speed for about five minutes, then add 50 ml of water. Mix it again for a couple of minutes until it’s all incorporated, then add salt and slowly pour in another 50ml water. When the sides of the mixing bowl aren’t wet anymore, turn up to fast speed and slowly add the remaining water. Mix it for an additional 5 minutes, until it’s smooth. Shape the dough into and, cover with a lid or cling film and let it rest for about 45 mins at room temperature. Then transfer to the fridge for 24/36 hours. After this time you can divide it into balls weighing 400/500g. Cover again and let them prove for about 4 hours at room temperature. Stretch each ball in an oiled oven tray, add the tomato sauce and bake it for about 8 minutes at 250C° fan mode. Take it out, add mozzarella and the rest of the ingredients and bake again for further 2/3 minutes.
For the BACIATA STYLE watch the video below!
FRITTO 