The basic Roman pinsa recipe, perfect to prepare in advance and then bake with your preferred toppings or to freeze.
The word “pinsa” comes from the Latin “pinsère” which means to stretch because the original recipe was a flattened bread with a long shape and filled with simple ingredients.
The original pinsa recipe is made with wheat, rice, and soy flour; we offer you a version without rice and soy flour (if you want to make the original version click here)
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Portions: 3 pinsas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the basic Roman pinsa:
- 17.6 oz strong flour (at least 300w)
- oz extra virgin olive oil
- 1.6 cups cold refrigerator water
- 0.07 oz dry yeast
- 0.35 oz fine salt
- as needed re-milled durum wheat semolina
- as needed extra virgin olive oil
Steps for preparing and cooking the basic Roman pinsa:
In a bowl, combine the flour and dry yeast, stirring well with a spoon. Gradually add the water, stirring until fully absorbed. Finally, add the oil and salt, transfer the mixture onto a work surface, and knead until smooth and homogeneous. Place the dough in a bowl, cover with a cloth, and let it rest for 15 minutes. Then, reshape the dough into a round shape, bringing the edges towards the center all around, seal it, and turn it.
Put the dough back in the bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour. Then transfer the bowl to the refrigerator for 24 hours (you can leave it for up to 48 hours).
After the time has elapsed, remove the bowl from the fridge. With damp hands, divide the mixture into three parts, form 3 balls, and let them rise for 3/4 hours.
Then, on a rectangular baking sheet, sprinkle some re-milled durum wheat flour, place a dough ball on top, cover it with plenty of flour and shape it into the classic oval pinsa shape. Starting from the bottom edge to the top, flatten the dough with your fingertips to form an oval approximately 14 inches by 8 inches.
Repeat the same procedure with the other two dough balls.
Transfer 2 pinsas onto the oven tray (removing excess flour) and brush them with extra virgin olive oil (including the dimples that form in the dough).
Bake in a preheated oven at 428°F in the middle of the oven for about 8 minutes, until it starts to brown but is not completely cooked.
Bake the remaining Roman pinsa as well.
Now your Roman pinsa is ready; you can top it with mozzarella and tomato and finish cooking, or store it in the fridge for 2/3 days. Then, top it with oil, salt, and rosemary and bake for another 4 minutes in a preheated oven at 428°F, or top with tomato and mozzarella and bake for 6/7 minutes.
You can also freeze them and then bake for 12/13 minutes in a preheated oven at 428°F without defrosting, and halfway through cooking, add toppings.
Types of Toppings:
– tomato, mozzarella, and basil
– Pecorino Romano, mozzarella, and pepper
– tomato, oregano, anchovies, and olives
– tomato, mozzarella, tuna, and onions
– tomato, mozzarella, and eggplants
– with grilled vegetables
