Roman Pinsa Pizza
Rome's ancient oval pizza — pinsa romana, made from a high-hydration dough of wheat flour blended with rice flour and soy flour, fermented 72+ hours, giving a crispy exterior but incredibly light and airy interior. Rome's answer to Naples' pizza. Traditionally topped simply: prosciutto, stracciatella, rocket and truffle oil.
- Total
- 50 min
- Serves
- 4
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Mix flours, yeast, salt and water until just combined. Rest 30 minutes. Add olive oil; fold and stretch 4 times with 30-minute rests between. Refrigerate for 72 hours.
About 5 min
Remove from fridge 2 hours before baking. Divide into 4 balls. Rest covered.
About 14 min
Preheat oven to 280°C/535°F (max temperature) with a baking stone inside.
About 14 min
Press (do not roll) each ball gently into the classic oval pinsa shape. Drizzle with olive oil and a pinch of flaky salt. Bake 8–12 minutes until the edges are blistered and golden.
About 14 min
Remove from oven. Immediately add stracciatella, rocket and prosciutto (the heat wilts the cheese slightly). Drizzle olive oil and truffle oil.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 24 g
- Carbs
- 60 g
- Fat
- 20 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 820 mg
Contains: gluten, soy
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Recipe by Boon Tools.