Description
Learn how to make authentic Roman Pinsa at home, as well as different topping variations and tips for this ancient Roman pizza.
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 tablespoons soy flour
- 2 tablespoons rice flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 1/4 cups cold water
- 1 tablespoon extra virgin olive oil (plus extra for greasing)
For the Toppings
- 1 cup tomato sauce (preferably San Marzano)
- 2 balls fresh mozzarella, sliced
- 1 cup mushrooms, sliced
- Fresh basil leaves for garnish
Instructions
Prepare the pinsa dough
- In a large mixing bowl, combine all three flours, yeast, and salt. Mix well to distribute evenly.
- Create a well in the center and slowly add cold water, mixing until a sticky dough forms. Add olive oil and continue mixing until incorporated.
- Transfer to a lightly floured surface and gently work the dough until olive oil is fully incorporated and you have a smooth, sticky ball.
Fermentation (36 hours)
- Place dough in an oiled bowl, brush top with olive oil, cover tightly with plastic wrap. Ferment at room temperature for 36 hours.
- Turn dough onto floured surface, shape into a log, and divide into 3 equal portions. Place on greased baking tray, cover with cloth, and rest 30 minutes. While dough rests, slice mozzarella and mushrooms.
Form Pinsa
- Preheat oven to 425°F. Gently stretch each dough portion into an oval shape using fingertips (or lightly rolling). Create small dimples across the surface.
- Spread tomato sauce over each pinsa, top with mozzarella slices and mushrooms.
- Bake for 12-15 minutes until crust is golden and cheese is bubbly.
- Garnish with fresh basil and serve immediately. Enjoy!
Notes
Flour Substitutions: If soy or rice flour is unavailable, you can substitute with additional all-purpose flour, though the texture will be different from traditional pinsa.
Fermentation Flexibility: The dough can ferment for 24-72 hours. Longer fermentation develops more complex flavors and better digestibility. I’ve found 36 hours to be the sweet spot.
Sticky Dough: The dough should be quite sticky – resist adding extra flour as this will affect the final texture.
Troubleshooting: If dough doesn’t rise after 36 hours, check the yeast expiration date and temperature of the room. Cooler environments sometimes require longer fermentation times.
- Prep Time: 15 minutes
- Rest Time: 36 hours 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
