The original Roman pinsa recipe made with a mix of flours (flour 0, rice flour, and soy flour), a very soft product perfect for topping with the ingredients you prefer.
After the version of the basic Roman pinsa recipe (made with only flour 0) we were curious to try this version, the taste is almost identical, but we found it softer.
The recipe is taken from the site “il club delle ricette” which I thank for this version, we have made only minor changes to the procedure.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Portions: 3 pinsas
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the original Roman pinsa recipe:
- 0.7 oz soy flour
- 1 oz rice flour
- 23 oz flour 0
- 2 cups cold water
- 0.1 oz dry yeast
- 0.35 oz fine salt
- 0.35 oz extra virgin olive oil
- to taste tomato sauce or pulp
- 2 mozzarellas
- to taste dried oregano
- to taste fine salt
- to taste durum wheat semolina flour
Tools for the original Roman pinsa recipe:
- 1 Bowl
- 1 Pastry Board
- 2 Baking Trays
Steps for preparing and cooking the original Roman pinsa recipe:
You can make this recipe with a stand mixer (much more convenient) or by hand, just follow the sequence of ingredients, or with the Thermomix. We used the stand mixer.
In the stand mixer, place the three flours, the dry yeast, and start the machine at low speed with the hook. Then gradually add 1 3/4 cups of cold water. When the ingredients start to combine, increase the speed and let the machine work for 5 minutes, then add the remaining water, extra virgin olive oil, and salt.
Work the dough until it becomes well-incorporated; it will be soft, but that’s how it should be.
Transfer the dough to a large bowl, cover it with plastic wrap or its lid, let it rest for 30 minutes, then do some strengthening folds by bringing the dough from the circumference towards the center of the bowl.
Let it rest for another 30 minutes and repeat the procedure.
Place the bowl in the refrigerator for 24/48 hours.
After the time has passed, take the dough out of the refrigerator, divide it into three parts, and form three balls. Place each ball in a bowl and let them rest for 3/4 hours to reactivate the rising.
In a large rectangular tray, place the durum wheat semolina flour, place a dough ball on top, cover it with more flour, and with your hands, stretch the dough into a rectangular/oval shape about 12 inches by 8 inches, remove the excess flour, and place the dough on the oven tray. Repeat the same procedure with the other dough balls.
P.S. the original recipe calls for this step with rice flour, not semolina flour, but having tried both versions, the semolina version remains crunchier.
Brush the pinsas with extra virgin olive oil and bake them at 430°F for 5 minutes, then remove the tray from the oven, add the previously seasoned tomato sauce or pulp with extra virgin olive oil, salt, and oregano, then top with diced mozzarella (well-dried first), sprinkle with oregano, a little salt, and a drizzle of oil.
Bake until golden and the bottom is also golden.
You can top the Roman pinsas with any toppings you prefer.
