Pinsa Romana.
Simple, long-fermentation, flavorful.
Pinsa Romana is a special “pizza” typical of Lazio with an elongated shape; it has a special dough prepared with mixed flours and long fermentation. It can be topped as you like or left plain by drizzling a little extra-virgin olive oil and a few grains of coarse salt before baking. Today I prepared it with tomato, mozzarella, speck and arugula; as I said, you can fill it as you prefer.
A curiosity: the name pinsa comes from the Latin “pinsere“, which means to stretch, and it is precisely the gesture Roman pizzaioli make when they roll out the dough on the work surface.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 16 Minutes
- Portions: 5 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 3/4 cups type 0 wheat flour
- 3/4 cup rice flour
- 6 tbsp soy flour
- 3 1/3 cups water (cold)
- 0.3 oz fresh baker's yeast
- 1 tbsp salt
- 1 tbsp extra-virgin olive oil
- 1 1/2 cups tomato passata (strained tomatoes)
- 14 oz mozzarella
- 3.5 oz speck
- 2 cups arugula
- to taste extra-virgin olive oil
- to taste salt
- to taste basil
- to taste rice flour
- to taste extra-virgin olive oil
Steps
You can knead the pinsa dough by hand or with a stand mixer.
Dissolve the yeast in 2 1/2 cups of cold water.
Put the flours in a bowl and mix them together, add the water with the yeast and begin kneading for about 5 minutes.
At this point add the salt and oil, and knead again.
Add the remaining water and knead for at least another 10 minutes; in the end you should obtain a well-developed, smooth and homogeneous dough.
Shape the dough into a loaf, place it in a bowl, cover with cling film and let it rise in the refrigerator for at least 24 hours.
After the resting time, divide the dough into 5 equal balls and let them rise again in 5 oiled bowls for 3 hours.
Cut the mozzarella into cubes and let it drain in the refrigerator in a strainer.
After the rising time, season the passata with oil and salt.
Preheat the oven to 482°F.
Oil 3 baking sheets and roll out one dough ball at a time on a work surface dusted with rice flour, giving it an elongated oval shape. You will obtain 5 pinsa; place 2 on each baking sheet and 1 on another.
Top 3 pinsa with the tomato passata; leave the other 2 plain.
Bake one sheet at a time (tomato ones first) in the lower part of the oven (just above the base) at 482°F for 12 minutes.
Remove the first sheet from the oven and put the next one in; quickly place the mozzarella on the pinsa taken from the oven and return them to the oven on a middle-high rack for about 4 minutes — the mozzarella should melt and the pinsa should brown.
Cook all the pinsa in the same way; for the plain ones add only the mozzarella after the first 12 minutes and continue baking as you did for the tomato ones.
As soon as they are out of the oven, dress the plain ones with arugula and speck and put some basil on those with tomato.
Serve immediately.
The pinsa romana is ready to be enjoyed… Buon appetito!
Try the Bonci pizza dough as well; you can find the recipe CLICKING HERE.
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