A modern oval-shaped Roman specialty with a thick, airy, and light crumb, made with a blend of flours, high hydration, and a long fermentation. Served bianca with olive oil and rosemary, it pairs here with cured meats and cheeses from Lazio.
Ingredients
- 550 g high-protein type 00 wheat flour
- 50 g rice flour
- 30 g soy flour
- 500 ml cold spring water
- 3 g active dry yeast
- 15 g fine salt
- 50 ml extra-virgin olive oil
- 2 sprigs fresh rosemary
- 160 g Italian prosciutto crudo
- 160 g thinly sliced Mortadella Bologna IGP
- 200 g fresh stracchino cheese
- 160 g Pecorino Romano DOP
Method
- One or two days ahead, thoroughly mix the three flours. Dissolve the yeast in a portion of the cold water, then incorporate it into the flours without trying to knead right away.
- Gradually add the remaining water while mixing on low speed or by hand. Wait until each addition is fully absorbed before adding the next. The dough should become very supple, glossy, and sticky, yet retain some elasticity.
- Add the salt, followed by some of the olive oil. Knead until the dough partially pulls away from the bowl and can be stretched into a thin membrane without tearing immediately.
- Let the dough rest at room temperature for 20 minutes. With damp hands, perform a series of stretch-and-folds by pulling the four sides toward the center. Repeat twice more, resting 20 minutes between each set.
- Transfer the dough to a lightly oiled container, cover tightly, and let mature in the refrigerator for 48 hours. It should develop plenty of bubbles and increase significantly in volume without collapsing.
- Take the dough out of the refrigerator about 2 hours before baking. Gently turn it out onto a work surface generously dusted with rice flour, taking care not to deflate the trapped gases.
- Divide the dough into four equal portions using a bench scraper. Gently tuck the edges under each dough ball to create surface tension, then cover and let rest for 60 to 90 minutes.
- Place a pizza stone or baking steel in the oven and preheat to maximum temperature, ideally between 250 and 280 °C, for at least 45 minutes.
- Flour your hands and the top of a dough ball. Gently stretch it from the center toward the edges while preserving the bubbles, shaping it into a thick oval. Do not use a rolling pin or flatten the edges.
- Transfer the pinsa onto a floured peel or a sheet of parchment paper. Dimple the surface gently with your fingertips, drizzle with olive oil, and scatter a few rosemary needles over top.
- Slide directly onto the stone or steel and bake until the surface is deeply golden, the bottom is crisp, and the crumb is fully set. Repeat the process with the remaining dough balls.
- As soon as it comes out of the oven, brush with a final light coating of olive oil. Let rest for a few minutes on a wire rack so steam does not soften the crust.
- Serve the pinse warm, whole or cut into wide strips, with the prosciutto, mortadella, stracchino, and pecorino arranged on the side. Place the cured meats on the pinsa right before eating to preserve their texture and aroma.
Nutrition
Per serving
- Energy
- 797.3 kcal
- Protein
- 35.9 g
- Carbohydrate
- 76.07 g
- Fat
- 37.66 g
- Fibre
- 3.48 g
- Calcium
- 60.47 mg
- Iron
- 2.64 mg
- Magnesium
- 102.3 mg
