The ROMAN PINSA is a hybrid between a PIZZA and a FOCACCIA. It is characterized by having an oval shape, a mixture of WHEAT, SOY AND RICE flours so that the resulting dough is CRUNCHY on the outside, SPONGY on the inside and very LIGHT.
The PINSA is usually pre-cooked in advance and when serving it we will only have to put the ingredients and bake it again for 3/4 minutes
TIPS: the pre-cooked pinsa dough can be kept covered for 1/2 days in the fridge or it can be frozen.
1. We mix wheat flour, soy flour and venere rice flour2. Add the chopped fresh yeast3. Add the water little by little while mixing4. After 2/3 minutes we cover our container5. Let the dough rest for 15 minutes6. Add the salt and water, knead with enveloping movements7. Add the oil and knead until fully incorporated8. Cover and let the dough rest for 15 minutes TIPS: these breaks are used for the dough to absorb water and gluten to develop, we will notice that the dough will be less sticky and more elastic each time9. Grease the table with a little oil, turn the dough over and begin to make folds to reinforce the dough, we will take the ends and stretch them towards the center, then, as you can see in the video, we will work the dough manually to give it more strength 10. Cover the dough and let it relax without moving for 15 minutes 11. We repeat step 9 (reinforcement folds) and 10 (rest without moving) 2 more times12. After making the 3rd reinforcement folds, store the dough in a container greased with oil, cover and let it rise at room temperature for 2 hours and then store the dough in the fridge for 24/36 hours13. We take the dough out of the fridge, sprinkle the scale and the table with corn grits so that the dough does not stick, we mozza the dough to form 280 GR balls for pizza and 80 gr for individual bites14. Cover and let ferment at room temperature for 3/4 hours until doubled in size15. Sprinkle the dough with corn grits and gently with open hands roll out the dough16. We bake on a special stone for pizza and breads for 4 minutes at 250 °C / 482 °F17. We take out the dough, let it cool on a wire rack18. These doughs are ideal to make in advance and have it half prepared so that when our guests arrive we only have to decorate it to our liking and finish baking for 4/5 minutes.TIP: the total baking time of the dough will be 8/10 minutes at 250 °C / 482 °F for the pizzas and 4/5 minutes at 250 °C / 482 °F for the individual bites
As you can see in the video, this delicious ROMAN PINSA can be made very easily and the result is delicious.😋
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Until next time, CIAO 🤩
Delicious and healthy recipes, made with Italian passion.
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