Pinsa pizza is a delicious and authentic Roman Italian dish. Made with three types of flour that produce a unique dough recipe. It has a light, airy and soft texture and is perfect for any topping. It just may become your favorite Italian Pizza!
We are a pizza loving family, I love making my own homemade Pizza Dough from scratch. We love it baked as a Pizza Margherita to an Italian Sausage and Artichoke Cheese Pizza to one of our summer favorites Grilled Zucchini Pizza.
But if you want to try something different why not give this Potato Pizza a try? So naturally, I couldn’t turn down the chance to try a Pinsa Pizza / Pinsa Romana recipe.
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Ingredients to make a Pinsa Pizza recipe
- Flours – rice flour, soy flour and Italian flour 0
- Yeast – active dry yeast
- Olive oil – good quality extra virgin olive oil
- Water – very cold water
What is Italian flour 0?
Flour 0 is a less refined soft wheat flour, although it still has a uniform appearance and a white colour. It contains many starches and it has a high gluten content. The protein content of 0 flour is approximately 10.
How to make a Pinsa Pizza
In the stand mixer, whisk together the flours, then add the yeast and whisk together.
Add most of the water to the dry ingredients, knead for a bit with the dough hook.
Add the oil and knead to combine, then add the salt and combine.
Add the remaining water and knead the pinsa dough for 10 minutes, until it is smooth and elastic. Move to a flat surface form into a ball.
Place the dough in a clean lightly oiled bowl, cover with plastic wrap or a damp towel, place in the fridge and let ferment for 24-72 hours. I let me dough ferment for 36 hours.
Remove the dough from the fridge, form it into a ball and place it again in the bowl, cover and let rise in a warm draft free area until it has doubled in bulk.
Remove the dough from the bowl and place it on a lightly oiled baking sheet, let sit 15-20 minutes, this makes it easier to stretch the dough.
Form the dough into an oval shape. I made one 15 inch pizza with a thicker crust although I really should have made 2 thinner crusts as per tradition, but we like a thicker crust.
Cover with toppings
Tomato or pizza sauce, mozzarella and fresh basil
In a small bowl combine the tomato passata, oregano, salt and fresh basil.
The fresh mozzarella cut into medium size strips.
Top the dough with the sauce, then the medium cut strips of fresh mozzarella, top with fresh basil and bake.
Artichokes, pancetta, parmesan and firm mozzarella
In a medium bowl toss together the prepared artichokes, oregano, chopped garlic and a little salt if needed.
Top the pinsa dough first with the shredded mozzarella cheese, then the pancetta
Next the artichokes and last sprinkle with some freshly grated parmesan cheese.
Bake the pinsa pizza in the pre-heated oven for 12-15 minutes until the cheese has melted and the crust is golden brown. Let cool a couple of minutes then slice and serve.
The dough can also be made by hand, although kneading time can take up to 20-25 minutes.
How to prepare the artichokes
Clean the artichokes by removing the outer tough leaves. Cut them in half and then quartered, be sure to remove the choke in the middle. Boil the artichoke pieces for about 5-10 minutes in boiling salted water. Drain well and towel dry before placing on the dough.
Tips for making the best Pinsa Pizza
- Be sure to use very cold water, if necessary let the water sit in the fridge for an hour before using.
- Fermentation must be long, so at least 24 hours is needed but longer is advised.
- I made a thicker big pizza but if you want a thin crust you can make 2 medium sized pizzas with the dough.
- The dough will be sticky so don’t be tempted to add more flour, wet or lightly oil your hands if needed.
- If you use fresh mozzarella, be sure to drain it in a sieve for about 30-60 minutes, then cut into medium sized strips.
The History of Pinsa Pizza
The term Pinsa derives from the Latin word “pinsere”, which means to stretch or crush. The perfect name to remember the long oval shape of the dough.
Pinsa pizza has its roots in ancient Rome, where it was made with a mixture of grains and cooked on a stone hearth. Over time, the recipe evolved to include wheat flour, which became the main ingredient in pizza dough.
In 2001 Corrado Di Marco after numerous experiments of leavening and mixtures, discovered the right mix for the recipe that today makes up the Roman pinsa. A mix containing soy flour, wheat flour and rice flour and a small amount of yeast is what makes the pinsa different from its cousin the pizza, not only in shape, but in substance, once baked it remains light and easier to digest.
The Characteristics of Pinsa Pizza
Pinsa pizza has a number of distinctive characteristics that set it apart from other types of pizza. The dough is made with a mixture of wheat, soy, and rice flours, which creates a crispy, light crust that is easy to digest.
The dough is also fermented for a longer period of time than traditional pizza dough, which helps to develop its unique flavor and texture.
Pinsa pizza is typically oval or rectangular in shape, rather than round like traditional pizza. It is topped with a variety of fresh ingredients, such as mozzarella, tomato sauce, prosciutto, arugula, fresh herbs and other toppings of your choice.
How to store leftover Pizza
Any leftover pizza should be stored wrapped well or in an airtight container and kept in the fridge. It will keep for up to 2 days in the fridge. Re-heat in the oven or microwave.
Pinsa pizza is a delicious and unique style of pizza that is easy to make at home. Its crispy, lighter crust made with your favorite fresh toppings will become one of your favorites. So I hope you give it a try and let me know what you think. Buon Appetito!
Roman Pinsa Pizza
- 1-2 baking sheet
- 3 cups + ½ tablespoon Italian flour 0 (380 grams total)
- 1¾ tablespoons rice flour
- 2 tablespoons soy flour
- ½ teaspoon active dry yeast
- 1¼ teaspoon salt
- ¾ tablespoon olive oil (extra virgin)
- 1¼ cups very cold water (divided)
- 1 cup tomato puree (pasata)
- ½-1 teaspoon oregano
- ¼-½ teaspoon salt
- 2 tablespoons olive oil (divided)
- 10 fresh basil leaves
- 1 cup large fresh mozzarella (strips) or firm mozzarella cheese (shredded) 250 g
- 4-5 artichokes
- 1 teaspoon oregano
- 1-2 pinches salt (if needed)
- 1 clove garlic chopped
- 1 cup shredded firm mozzarella
- ¼-⅓ cup diced pancetta
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- In the stand mixer, whisk together the flours, then add the yeast and whisk together.
- Add 1 cup (250 grams) of the water to the dry ingredients and knead with the dough hook for 4 minutes. Add the oil and knead to combine then add the salt and combine.
- Add the remaining water and knead the pinsa dough for 10-12 minutes, until it is smooth and elastic.
- Place the dough in a clean lightly oiled bowl, cover with plastic wrap or a damp towel, place in the fridge and let ferment for at least 24 hours or up to 72 hours. I removed my dough from the fridge after 36 hours.
- Remove the dough from the fridge, form in to a 1-2 balls and place again in the bowl, cover and let rise until doubled 3-4 hours in a warm draft free area.
- Pre-heat oven to 425F / 220C.
- Place the dough on a lightly oiled baking sheet and let sit 15-20 minutes. Form the dough into an oval shape. Add your favorite toppings. Bake for 12-15 minutes until the cheese has melted and the crust is golden brown. Let cool a few minutes then slice and serve. Enjoy!
FOR THE MARGHERITA PIZZA
- In a small bowl combine the tomato puree/passata, oregano, salt, 1 tablespoon of olive oil and 4-5 leaves of fresh basil. Top the dough with the sauce, then the medium cut strips of fresh mozzarella or shredded firm mozzarella, top with fresh basil, drizzle with a tablespoon of olive oil and bake. Top the baked pizza with fresh basil before serving.
FOR THE ARTICHOKE PIZZA
- Clean the artichokes by removing the outer tough leaves. Cut them in half and then quartered, be sure to remove the choke in the middle. Boil the artichoke pieces for about 5-10 minutes in boiling salted water. Drain well and towel dry, place in a medium bowl and toss with oregano, salt and chopped garlic.
- Top the pinsa dough first with the shredded mozzarella cheese, then the pancetta, next the artichoke mixture and last sprinkle with some freshly grated parmesan cheese, drizzle with the olive oil then bake.
Donna Cronin says
Love this pizza dough ! It rested almost 72 hours in the fridge and baked up beautifully!! I topped mine with sausage and red peppers,
Delicious! Thank you
Hi Donna, thanks so much, so glad you like it, sounds delicious. Take care and have a great week!