Pinsa Romana Recipe (Roman Style Pizza Dough)
Indulge in the delightful experience of making Pinsa Romana, an authentic Roman-style pizza that boasts a light, airy crust and crispy edges. This unique dough combines a blend of Italian 00 flour, rice flour, and spelt flour to create a pizza that is both flavorful and easily digestible. Ideal for gatherings or weeknight dinners, Pinsa Romana allows you to unleash your creativity with a variety of toppings, from classic Margherita to gourmet combinations. With straightforward instructions, anyone can master this rustic Italian favorite in their own kitchen.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 500 g Italian 00 flour
- 50 g rice flour
- 40 g spelt flour (or soy flour)
- 460 ml ice-cold water
- 2.5 g active dry yeast
- 10 g salt
- 5 ml extra virgin olive oil
- Semolina flour (for rolling out)
Instructions
- In a mixing bowl, dissolve the active dry yeast in ice-cold water and let it sit for 5 minutes until frothy.
- In another bowl, whisk together the Italian 00 flour, rice flour, spelt flour (or soy flour), and salt.
- Gradually pour the yeast mixture into the dry ingredients and add olive oil; mix until well combined.
- Knead gently on a floured surface for about 5-10 minutes until smooth but still slightly sticky.
- Place in an oiled bowl, cover, and let rise in a warm area for about 2 hours or until doubled in size.
- Punch down the dough, divide into two portions, and roll each out on a semolina-dusted surface to desired thickness.
- Preheat your oven to its highest setting (about 250°C/482°F).
- Bake shaped pinsa on a baking sheet or hot pizza stone for about 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 237
- Sugar: 0 g
- Sodium: 372 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg