Pinsa romana
Source: https://www.meranermuehle.it/rcp_recipe/pinsa-romana
Total time
30 Minutes
Baking/cooking time
15 Minutes
Rest time
6 Hours
Difficulty
challenging
Preparation
- Put the pinsa mixture into the kneading machine . Bit by bit, start kneading, gradually adding the cold water, keeping approx. 50g aside for the next step. After approx. 5 minutes, when the dough starts to form, add the oil and the remaining 25-50g of cold water (if possible, adding a little at a time, each time stopping until the dough is absorbed) and lastly the salt. Continue to knead everything for at least 20-25 minutes until the dough is very soft, elastic and well-strung. Once the dough is formed, form it into a ball, place inside a lightly greased bowl and cover with cling film. Let the dough rest at room temperature (ca. 24°C) until doubled.
- After this time has elapsed, transfer the dough onto a pastry board well-floured with rice flour or durum wheat semolina. 4. Divide the dough into three balls of 300g each, cover with a cloth and leave to rise (ca. 24°C) until doubled in volume.
- Take the dough balls, roll them out onto a work surface well-floured with rice flour or a little pinsa mixture, spreading the dough out and pressing it with your fingertips to the desired thickness (approx. 5mm) until it has the typical elongated oval shape. Place on a lightly greased baking tray or baking paper, season to taste and transfer to a preheated oven.
- Bake the pinsa at 250°C for about 10 minutes and then at 200°C for a further 5 minutes or until the pinsa is crispy on the outside and soft on the inside. Serve hot.
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