Roman Pinsa Pizza

Name: Roman Pinsa Pizza
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 d 1 h 30 min
Yield: 4 servings
Ingredients: 3 cups + ½ tablespoon Italian flour 0; 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); 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

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5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Resting Time
1 d
Total Time
1 d 1 hr 30 mins
Servings
4 servings
Calories
456 kcal
Course
Main Course
Cuisine
Italian

Roman Pinsa Pizza

Gianna Palmer

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Pinsa pizza is a delicious and authentic Roman Italian dish. Made with three types of flour that produce a unique dough recipe.

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Ingredients

Servings

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)

MARGHERITA PIZZA

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

ARTICHOKE PIZZA

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

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Instructions

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.

Notes

I made a thicker crust 15 inch/ 38cm big pizza but if you want a thinner crust you can make 2 approximately 10 inch / 25cm sized pizzas with the dough.
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.

Nutrition Information

Show Details

Calories 456kcal (23%) Carbohydrates 76g (25%) Protein 11g (22%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 875mg (36%) Potassium 205mg (6%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 140IU (3%) Vitamin C 0.5mg (1%) Calcium 31mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 456 kcal

% Daily Value*

Calories	456kcal	23%
Carbohydrates	76g	25%
Protein	11g	22%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Sodium	875mg	36%
Potassium	205mg	4%
Fiber	3g	12%
Sugar	1g	2%
Vitamin A	140IU	3%
Vitamin C	0.5mg	1%
Calcium	31mg	3%
Iron	5mg	28%