Roman Pinsa Pizza
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Resting Time
1 d
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Total Time
1 d 1 hr 30 mins
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Servings
4 servings
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Calories
456 kcal
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Course
Main Course
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Cuisine
Italian
Roman Pinsa Pizza
Description
The Roman Pinsa Pizza dough combines Italian flour with rice and soy flours, creating a dough that is light yet structurally sound. The mixture is kneaded thoroughly, incorporating cold water and olive oil, then fermented in the refrigerator between 24 and 72 hours for optimal dough development. After shaping into an oval form, the dough is baked in a hot oven to achieve a golden crust. The Margherita topping uses tomato puree, oregano, basil, and fresh mozzarella, while the Artichoke version includes artichokes, pancetta, garlic, and Parmesan alongside mozzarella, adding variety to the recipe.
The crust balances a tender crumb with a crisp edge due to the rice flour and long fermentation, which also helps enhance flavor. Baking on an oiled sheet ensures the dough doesn’t stick and browns evenly. The choice of toppings presents classic Italian flavors with fresh herbs and cheese that complement the distinctive dough texture.
This pizza suits those who enjoy artisanal doughs with slow fermentation, yielding a pizza that is different from the standard pizza style. Preparing larger or smaller portions is possible by adjusting the dough ball size. Leftovers keep well refrigerated and can be reheated in an oven or microwave for convenience.
For best results, the dough should be handled gently after the cold rise, and toppings should be applied evenly. The recipe allows flexibility for crust thickness and topping preferences, encouraging experimentation.
Ingredients
- 3 cups 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 water very cold, 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 fresh mozzarella 250 g, large, strips; or firm mozzarella cheese shredded
ARTICHOKE PIZZA
- 4-5 Artichoke
- 1 teaspoon oregano
- 1-2 pinches salt if needed
- 1 clove garlic chopped
- 1 cup mozzarella cheese shredded, firm
- ¼-⅓ cup pancetta diced
- ¼ cup Parmesan Cheese freshly grated
- 1 tablespoon olive oil
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
- The dough can be portioned into either one large 15-inch pizza or two smaller 10-inch pizzas depending on preference for crust thickness.
- Store leftover pizza wrapped well or in an airtight container in the fridge for up to 2 days.
- Reheat leftovers in the oven or microwave to restore warmth and texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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