Ancient Roman Pinsa Dough Recipe
User Reviews
5
Ancient Roman Pinsa Dough Recipe
Description
The recipe begins with preparing a poolish, a mixture of equal parts flour and water with a small amount of fresh yeast, mixed and left to ferment for 12 to 16 hours. The next day, this poolish is combined with additional all-purpose flour, water, salt, and extra virgin olive oil to form the Pinsa dough.
The dough undergoes a thorough mixing process, first on low speed then high, until fully developed and a windowpane test confirms gluten strength. It is then bulk fermented for about three hours at room temperature or retarded in the refrigerator overnight to develop flavor. After fermentation, the dough is portioned into 260-gram pieces, gently shaped into oval forms on floured boards, ready for baking.
This method creates a dough with a light texture and crisp crust typical of Ancient Roman-style Pinsa, suitable for a unique pizza experience. The long fermentation and use of poolish contribute to flavor complexity and dough extensibility.
Ingredients
Poolish
- 500 grams all-purpose flour 100%
- 500 grams water 100%
- 2 grams fresh yeast 0.2%
Ancient Roman Pinsa Dough
- 2000 grams all-purpose flour 100%
- 1200 grams water 60%
- 1002 grams poolish 50%
- 50 grams salt 2.5%
- 60 grams extra virgin olive oil 3%
Instructions
Poolish
- Prepare Poolish one day in advance before adding to Pinsa Dough. Add Flour, Water and Fresh Yeast to a mixing bowl and mix 5 low and 5 high. After mixing is complete, transfer Poolish to dough bin and let ferment for 12-16 hours before adding to Pinsa dough.
Ancient Roman Pinsa Dough
- Add all ingredients including the Poolish into mixing bowl and mix on low for 10 minutes then on high for 5 minutes or until dough is fully developed. Dough temperature should be in the range of 24-26 degrees Celsius.
- Once dough is fully developed, perform a window test to ensure dough development is optimal.
- Place dough in a floured or greased dough bin and bulk ferment for 3 hours at room temperature. You can also place the dough in the cooler or refrigerator and retard over night before processing the dough.
- Once fermentation is complete, cut pieces of 260 grams and gently shape into an oval shape and place piece onto floured boards. Continue to do this until you've finished dividing all your dough.
- Cover and let sit at room temperature for 45-60 minutes.
- Preheat your pizza oven to 350 degrees Celsius / 662 Fahrenheit about 20 minutes prior to shaping the dough. If you don't have a pizza oven don't worry, set your current home oven to 235°C or 455°F and place a baking stone in the middle rack.
- Place Semolina flour onto table, then put the dough piece on top of semolina flour and starting dimpling from the outer rim continue dimpling towards the center of the dough piece. Once completely flattened, sprinkle some olive oil or canola oil onto top of dough piece and bake place directly into pizza oven and bake for approximate 60 seconds.
- If your using a conventional home oven, bake for 2-3 minutes.
- Step 2 - Dimpling technique
- Step 3- Dimpling
- Step 4 -Dimpling complete
- Step 5 - Baking
User Reviews
Overall Rating
5
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