Pinsa Romana Recipe – Love With Recipes
Pinsa Romana is an ancient Roman-style pizza with a distinct texture and flavor that has recently gained popularity worldwide. It is characterized by its light, crispy, and airy texture due to a special blend of flours and longer fermentation times. This recipe takes you through the steps of making a delicious Pinsa Romana at home, from preparing the dough to baking and topping it with a classic “parmigiana” style.
Servings: 6 pieces
Category: Leavened Bread (Lievitati)
Ingredients
| Ingredient | Quantity |
|---|---|
| Farina per pinsa (pinsa flour) | 1 kg |
| Lievito di birra fresco (fresh yeast) | 7 g |
| Acqua (water) | 750 g |
| Sale fino (fine salt) | 20 g |
| Olio extravergine d’oliva (extra virgin olive oil) | 20 g |
| Semola di grano duro rimacinata (semolina flour) | As needed |
Instructions
Step 1: Preparing the Dough
- Chill the Water: Before starting the dough, place the water in the refrigerator to ensure it is very cold.
- Mix the Dry Ingredients: In a large bowl, add the Pinsa flour, followed by the fresh yeast crumbled into small pieces.
- Add the Water: Gradually pour in 700 grams of cold water, mixing continuously until fully absorbed by the flour.
- Knead the Dough: Transfer the dough to a clean work surface (do not flour the surface) and begin kneading. The dough might seem rough at first, but continue working it, and it will eventually become smooth and compact.
- Add Salt and Olive Oil: Place the dough back in the bowl and add the salt and olive oil. Continue kneading in the bowl for several minutes until both are absorbed. You can also transfer the dough to the work surface and fold it if you prefer.
- Shape the Dough: After kneading, the dough will be smoother. To enhance its texture, you can let it rest in the bowl covered with a clean kitchen towel.
Step 2: Folding and Shaping the Dough
- Shape the Dough into a Ball: Dust your work surface with a small amount of Pinsa flour. Turn the dough out onto the surface and begin folding it. Starting from the edge, fold the dough toward the center. You will notice it becoming smoother as you work.
- Pinch the Dough: Turn the dough upside down and shape it into a ball by rolling it on the surface to seal the seams.
- Rest the Dough: Place the dough in a clean, oiled bowl and cover with plastic wrap. Let it rest at room temperature for 3-4 hours, or until it doubles in size.
Step 3: Dividing the Dough
- Divide the Dough: Once the dough has risen, prepare a bowl with semolina flour. With lightly moistened hands, divide the dough into portions of about 250-300 grams each. You can do this by gently stretching the dough and cutting it, much like you would divide a mozzarella ball.
- Shape Each Portion: Place each piece of dough on the semolina, and shape it by folding the edges toward the center and pinching the dough closed. Repeat this process for all portions of dough.
- Rest Again: After shaping, turn each dough ball over and continue rotating it with your hands to form a smooth, rounded shape. Place each dough ball on a tray, smooth side up. Use a container or a baking dish to rest the dough, covering with plastic wrap. Let the dough rise for another 3-4 hours until it doubles in size.
Step 4: Preparing the Toppings
While the dough is undergoing its final rise, you can prepare your toppings. For the classic “parmigiana” topping:
- Prepare the Eggplants: Wash and slice the eggplants into rounds, then cut them into small cubes.
- Fry the Eggplants: Heat oil in a deep pan to 170°C (340°F), using a thermometer to ensure the temperature is correct. Fry the eggplant cubes until golden and crispy, then remove and drain them on paper towels.
- Make the Tomato Sauce: In a saucepan, prepare a simple tomato sauce by adding passata, a drizzle of olive oil, and a pinch of salt. You can also season with herbs such as basil or oregano to taste.
- Prepare the Mozzarella: Slice the mozzarella cheese into thin rounds, ready to add to the Pinsa.
Step 5: Shaping the Pinsa
- Stretch the Dough: Once the dough has risen, take one portion and place it on a work surface generously dusted with semolina. Sprinkle some semolina over the top of the dough as well. Start from the center and gently press the dough with your fingers to flatten it. Work your way toward the edges, gradually stretching the dough into an oval or rectangular shape.
- Shape the Pinsa: Carefully transfer the shaped dough onto a pizza peel or a baking tray dusted with semolina. Stretch it into an even, oval shape, around 33-35 cm in length and 20-22 cm in width.
Step 6: Baking the Pinsa
- Preheat the Oven: Preheat your oven to the maximum temperature, using the grill function if available. If you have a pizza stone or a baking stone, place it in the oven for the best results.
- Bake the Pinsa: Place the Pinsa onto the preheated stone or baking tray and bake for about 7-8 minutes at the highest grill setting. The Pinsa should turn golden and crispy around the edges, with a slight char.
Step 7: Topping the Pinsa
- Assemble the Toppings: After the Pinsa has baked, add the prepared tomato sauce, followed by slices of mozzarella cheese. Finally, scatter the fried eggplant cubes over the top.
- Serve: Once topped, serve your Pinsa hot, directly from the oven. The crispy crust combined with the rich, savory toppings makes for a delightful dish.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300-350 kcal |
| Protein | 7-9 g |
| Carbohydrates | 50-55 g |
| Fat | 10-12 g |
| Fiber | 3-4 g |
| Sodium | 250-300 mg |
Enjoy this delicious and crispy Pinsa Romana with your favorite toppings, whether you prefer a simple classic version or want to get creative with various ingredients. This recipe makes for an excellent meal for a family dinner or gathering, and its unique texture will surely impress your guests!
