There's pizza and then there's Pinsa Romana. It's all about the dough! The dough is full of flavor and the texture is light yet chewy. This culinary creation is a real game changer born from a traditional recipe for Roman-style pizza unlike our Perfect Pizza Crust based on the Neapolitan-style pizza. You can grill or oven bake this delicious dish and finish it with your favorite toppings. We even include a no-gluten variation.
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Viva la differenza
So, what is the difference between pinsa and pizza?
First, there's the distinctive shape - it's oval rather than round. But it's just not the visual difference that makes this product outstanding, there's also the digestibility factor.
Pinsa vs. Pizza
How much better is it for you? Pinsa's nutritional differences:
- 48% less sugar
- 85% less fat
- 100% less cholesterol
- 33% less KCal
- 75% hydration whereas traditional pizza has 50-60%.
- Presence of rice and soy flour means less gluten than the average pizza dough making it extremely digestible
Pinsa is convenient
You can make the base ahead of time. When you're ready to eat, simply add toppings to it. Yes. It's that simple. It only takes a matter of minutes. How great is that?
We've even had luck preparing the dough and freezing it before the first bake. The Pinsa Romana turned out perfectly. It was crisp on the outside and soft on the inside, exactly like we wanted.
Pinsa dough ingredients
The ingredients are simple as well as the procedure. No fancy twirling of the pinsa Romana dough like pizza. You just stretch it with your fingers.
- bread flour -- we use King Arthur, which we believe is a high quality wheat which absorbs more water.
- white rice flour -- gives the pinsa base a soft and crunchy texture.
- soy flour -- replaces all animal fats and is gluten-free and replaces some of the regular flour.
- instant yeast -- helps metabolize the starches and sugars in the flour, here is where you get the rise in the dough. (You can also use active dry yeast)
- filtered water - you want as pure of water as possible for taste and for the chemical action in the dough.
- fine sea salt -- slowing yeast fermentation rate, strengthening the dough, enhancing the flavor of the final product. We use the fine sea salt because it mixes better.
- olive oil -- it works to tenderize by coating some of the proteins that form gluten.
Pinsa making
All the preparation steps for making this dough is different from traditional Pizza making.
- Creation of dough -- the flour mix has 3 flours plus high hydration.
- Forming of balls -- they aren't just rolled but the ends are brought together then pinched.
- Stretching -- using the fingertips the dough is shaped into a long oval.
- Baking -- the oval is twice baked. First you set the dough and then you put the toppings on the light crispy dough.
These steps basically changed and improved the Roman pizza. Today there are more than 5,000 Pinserias worldwide and they all strictly follow the dough making process.
Topping inspirations
Here you are only limited by your imagination. The toppings for pinse are endless.
- Diavola -- Tomato Sauce, Mozzarella, Bell Pepper, Spicy Salame, Black Olive, Red Onions, Fresh Basil, Pepper.
- Margherita -- Tomato Sauce , Mozzarella, Basil and Extra Virgin Olive Oil.
- Parmigiana -- Tomato Sauce, Mozzarella, Eggplant, Grana padano cheese and Basil.
- Napoli -- Tomato sauce, Mozzarella, Anchovies and Oregano.
- Cotto & Funghi Pinsa -- Tomato sauce, Mozzarella, Prosciutto Cotto, Mushroom and Parsley.
- Marinara -- Tomato Sauce, Garlic Oregano.
- Dolce & Salato (sweet and salty) -- Mozzarella, Pears, Gorgonzola Cheese, Honey and walnuts.
- Montanara (named for the mountains around Naples) -- Mozzarella, Pecorino, Guanciale, Mushroom, Truffle oil, Black pepper and parsley.
- Quattro Formaggi -- Mozzarella, White cheddar, Gorgonzola cheese, Grana padano, n' duja and parsley.
- Tropea (seaside resort in Calabria region)-- Mozzarella, Anchovies, Zucchini, Red onion, Cherry Tomato, Caper and Extra Virgin Olive oil.
- Cotto & Melanzane -- Mozzarella, Grana padano, Prosciutto Cotto, Eggplant, and Red Onion.
- Salame -- Mozzarella, Mozzarella Di bufala, Arugula, Salame, Artichokes and Parsley.
- Triple P -- Mozzarella, Potato, Pesto, Pancetta and Cherry tomatoes.
- Salmon Pinsa-- Cream cheese, Stracciatella, Arugula, Smoked salmon, Cherry Tomato and Balsamic Vinegar.
- Parma -- Stracciatella ( a cheese from the Puglia region) Prosciutto di Parma, Mozzarella di bufala and Cherry tomatoes.
- Mortazza (Roman term for mortadella)-- Stracciatella, Mortadella, Ricotta cheese and Pistacchio.
- Miele -- Ricotta cream, Nuts, Honey, Fichi (figs) or seasonal fruit.
Chef tips
- If you're unsure of your oven's accurate temperature, get an oven thermometer. We have a brand new dual fuel stove/oven and the oven would signal that it had reach our desired temperature. It hadn't. We ordered this thermometer and now whenever we bake we make sure that the temperature is accurate before we pop anything into the oven.
- When grilling the pinsa dough, make sure your toppings are at room temperature and you put the cheese on first. The pinsa is super hot to melt the cheese.
- Use rice flour for flouring the pinsa - it doesn't stick and the dough doesn't absorb it. This is also good for the gluten-free variation.
- Use parchment paper on the bottom of the pinsa, it makes lifting it with a peel or sliding it onto a cookie sheet easier.
- Substitute instant yeast for active dry yeast at 25%. For 1 teaspoon of active dry yeast use ¾ teaspoon instant yeast.
Quattro Chiacchiere (a chat)
When I first read about this "new" and "exciting" pizza I was a bit skeptical. I mean, after all, we LOVE our pizza. How can you improve on perfection?
Corrado Di Marco did.
In 2001 Di Marco invented this delightful dish at his pizzeria La Pratolina. He named his creation pinsa from the Latin "to beat or press," which refers to the shaping of the dough.
Besides changing the formula for the dough, he relies on a cold, slow rise. This results in a partial breakdown of the protein and starch in the dough, which promotes the wonderful texture and flavor.
We always make extra dough and freeze what we don't use. Just thaw it out and let it come to room temperature. Oh! So! Good!
Am I tempting you to try it? I hope so. Once you try Pinsa Romana, I guarantee you'll fall in love with the new Italian in town.
Tutti a tavolo è pronto!
Un caro saluto e alla prossima.
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Pinsa Romana Dough Recipe
I'm not exaggerating when I say this dough is life changing -- at least my opinion of pizza and how it should be. Once you taste the pinsa you'll want to shout it from the roof tops exactly how delicious it is. Anyway, that's how I feel - that's why I'm so excited to share this recipe with you.
If you like this recipe please give it a 5-star rating.
📖 Recipe
Pinsa Romana Dough Oven or Grill
Equipment Needed
- Oven
Ingredients
- 17-¾ oz bread flour (500 grams; about 3-¾ cups) I prefer using King Arthur; will need more for dusting.
- 1-¾ oz white rice flour 50 grams; ¼ cup plus 1Tbs. plus 1 tsp.
- 1 oz soy flour 30 grams; ⅓ cup plus 1 Tbs.
- ⅛ oz. active dry yeast (3-½ grams; ½ Tbs.or 1-½ tsp. )we used Instant yeast at 1-¼ tsp.
- 1-¾ cups water 400 grams cold filtered water (fridge temperature, 39℉ to 41℉
- ½ oz fine sea salt 14 grams; 1 Tbs. plus ½ tsp.
- ½ oz olive oil extra-virgin 10 grams; 1 Tbs. more for brushing onto the shaped dough for grilling and baking.
- Vegetable oil or nonstick cooking spray, as needed In a bowl of a stand mixer fi
Instructions
- In the bowl of a stand mixer fitted with the dough hook, whisk the bread, rice, and soy flours, and the yeast.
- Add 1-½ cups of the water, and knead on low speed until the dough comes together and there is no more dry flour in the bowl, about 3 minutes.
- Add the salt and olive oil, knead on medium speed. While kneading, add the remaining ¼ cup of water a little at a time.
- Once all the water has been absorbed, 2 to 3 minutes, increase he speed to medium high. Knead until the dough is smooth, elastic, and shiny, about 10 minutes more.
- Transfer dough to a large bowl lightly coated with vegetable oil. Cover tightly with plastic wrap, and let rise in the fridge (39℉ to 41℉) for 24 hours, or until the dough has tripled in size. (See notes below)
- Turn the dough out onto a lightly floured surface, allowing it to gently release from the bowl. Using a dough scraper or a knife, cut it into 6 equal pieces, weighing around 165 grams (5.8oz.) each. For this we use rice flour. It works better and the dough doesn't seem to absorb it as much.
- Working with one piece at a time, take the four corners and fold them into the center to attach. Do not flatten.
- The dough will tighten up and take on a round shape. Repeat with the remaining dough pieces.
- Place roughly shaped dough balls on a greased baking sheet. Leave enough space between the pieces so that they can double their size without touching. Sprinkle the dough lightly with rice flour, and cover the baking sheet lightly with plastic wrap.
- Set aside to rise at room temperature until the dough has doubled in size, 2 to 3 hours.
- While the dough is rising, prepare the pinsa toppings of your choice. Set aside.
- When ready to form the dough place one dough ball on a well-floured surface, then sprinkle more flour on top.
- Starting from the center and working toward the edges, work the dough into an oval by pressing your fingers flat into the dough, gently stretching and pulling, until it measures approximately 6 inches by 10 inches. If the dough is resistant, let it rest for a few minutes before trying again.
BAKED PINSA
- Position a rack in the center of the oven and put a baking stone or steel on the rack.
- At least 45 minutes before baking, heat the oven to 550℉.
- Brush one side of the dough with olive oil. Gently lift the dough with both hands and place on the pizza peel.
- Carefully transfer the dough onto the heated stone/steel. After 2 minutes, check that the dough is baking evenly. If not, spin it 180 degrees.
- Continue baking until golden-brown with a few dark spots, 2 to 4 minutes.
- Remove the dough from the oven and add toppings, then return to the oven and continue baking until the toppings are heated through and any cheese has melted, 2 to 3 minutes more.
GRILLED PINSA
- Well ahead of baking, heat the grill to 660℉.
- Brush one side of the stretched dough with olive oil.
- Gently lift the dough with both hands, fingers spread out flat underneath to prevent tearing. Shake off any excess flour.
- Position the dough, oiled side down, on the grill grate. Close the lid and bake for 30 seconds.
- Brush the unoiled side of the dough with olive oil. Using tongs, carefully flip the dough over. Close the lid and bake for another 30 seconds.
- Repeat the flipping every 20 to 30 seconds until both sides are golden-brown with some darker spots.
- Transfer to plate with the hottest side facing up (the one that was last facing down on the grill).
- Add the toppings and serve immediately.
- TIP
- Prepare all toppings before grilling the pinse, and have them at room temperature. Add any cheese first so that it melts on the hot dough.
VARIATION: GLUTEN-FREE PINSA
- Gluten-free pinsa doesn't work well on the grill but does work in the oven.
- Substitute an all-purpose gluten-free flour blend for the bread flour, such as Bob's Red Mill Gluten-Free Baking Flour, and prepare the dough as directed.
- Form the dough into six balls, each about 5 ½oz., and let rise until doubled in size, 2 to 3 hours.
- Put one piece of dough on a well-floured pizza peel, and generously flour the top and bottom of the dough ball.
- Using your fingers, gently flatten and press the dough into a 7-inch by 9-inch oval. Sprinkle with more flour if the dough begins to get sticky and shake the peel frequently to ensure that the dough isn't sticking.
- Lightly dab olive oil onto the top of the dough. Bake as directed above until puffy and golden in places, 5 to 6 minutes. 20
Notes
- If you're unsure of your oven's accurate temperature, get an oven thermometer. We have a brand new dual fuel stove/oven and the oven would signal that it had reach our desired temperature. It hadn't. We ordered this thermometer and now whenever we bake we make sure that the temperature is accurate before we pop anything into the oven.
- When grilling the dough, make sure your toppings are at room temperature and you put the cheese on first. The pinsa is super hot to melt the cheese.
- Use rice flour for flouring the pinsa - it doesn't stick and the dough doesn't absorb it. This is also good for the gluten-free variation.
- Use parchment paper on the bottom of the pinsa, it makes lifting it with a peel or sliding it onto a cookie sheet easier.
- Substitute instant yeast for active dry yeast at 25%. For 1 teaspoon of active dry yeast use ¾ teaspoon instant yeast.
Nutrition
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