Best Roman Pinsa Pizza

LET'S MAKE...

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.

How to Make Roman Pinsa Pizza

What you need:

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flour

yeast

salt

olive oil

and more...

In the stand mixer, whisk together the flours, then add the yeast and whisk together.

1

Add most of the water to the dry ingredients, knead for a bit with the dough hook.

2

Mix dry ingredients with most of the water, knead with dough hook. Add oil, salt, and remaining water. Knead for 10 minutes, form into ball.

3

Refrigerate the dough for 24-72 hours, letting it ferment. Then let dough rise until doubled in size in a warm, draft-free area.

4

Place dough on oiled baking sheet, let rest, then stretch into oval shape. I made a 15" pizza with thicker crust. Traditionally, 2 thinner crusts are used.

5

Top the dough with the sauce, then the medium cut strips of fresh mozzarella, top with fresh basil and bake.

6

1. Be sure to use very cold water, if necessary let the water sit in the fridge for an hour before using.

Expert tips

2. The dough will be sticky so don’t be tempted to add more flour, wet or lightly oil your hands if needed.

READY TO MAKE THIS?