Notes and Tips

The Roman Pinsa with Sourdough lends itself to many interpretations and toppings. However, my advice is not to use foods that are too “wet” or too much tomato, because the base could become too heavy and “soggy.” I made a version with mozzarella and cherry tomatoes, mozzarella and olives, zucchini flowers with anchovies and pecorino… and many more! If you’re curious to see how I interpreted it, join me on Instagram where I will soon publish a reel on how to make this recipe! If you want to try other pizzas, I recommend my “alla Bonci” recipe with whole spelt here or the semolina pizza here.