Pinsa romana bases (Roman-style pizza)

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Pinsa Romana Bases (Roman-style Pizza)

Pinsa Romana is a delightful twist on traditional pizza, offering a light and airy crust with a crispy exterior. Originating from ancient Rome, this recipe combines a unique blend of flours to create a dough that is both flavorful and easy to digest. Perfect for any pizza lover looking to try something new, Pinsa Romana is sure to impress with its distinct texture and taste.

Serving Size and Yield

Makes 4 Pinsa Romana bases, serving approximately 4-6 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Rising Time: 24 hours

Cooking Time: 15 minutes

Total Time: 24 hours and 35 minutes

Ingredients

500g all-purpose flour
200g rice flour
100g soy flour
10g active dry yeast
10g salt
600ml cold water
30ml olive oil
Extra flour for dusting

Instructions

Mix the all-purpose flour, rice flour, and soy flour in a large bowl.
Dissolve the yeast in a small amount of the cold water.
Add the dissolved yeast to the flour mixture.
Pour in the remaining cold water gradually, mixing until a sticky dough forms.
Incorporate the salt and olive oil into the dough, kneading gently until well combined.
Cover the bowl with plastic wrap and let the dough rise in the refrigerator for 24 hours.
Preheat your oven to 250°C (482°F) and place a pizza stone or baking sheet inside.
Divide the dough into four equal parts on a floured surface.
Shape each piece into an oval, about 1 cm thick, using your hands.
Transfer the shaped dough onto a piece of parchment paper.
Bake each base for 10-15 minutes until golden and crispy.
Remove from the oven and let cool slightly before adding your favorite toppings.

Additional Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Feel free to experiment with different toppings, such as fresh mozzarella, cherry tomatoes, and basil for a classic Margherita, or prosciutto and arugula for a savory twist.