Roman Pinsa
Roman pinsa is a light and airy flatbread with a crisp exterior and soft interior. Thanks to its high hydration and gentle handling, it’s easy to digest and perfect as a lighter alternative to pizza. Serve plain or topped as desired.
Ingredients
- 500 g flour
- 400 ml cold water
- 3 g dry yeast
- 10 g salt
- 20 ml extra virgin olive oil
- Semolina for dusting
How to Make It
- Place the flour in a large bowl
- Dissolve yeast in part of the cold water
- Add water gradually while mixing
- Mix until a very soft dough forms
- Add salt and continue mixing
- Add olive oil and mix until incorporated
- Cover and rest for about 2 hours
- Transfer dough to a floured surface
- Divide into portions and shape into ovals
- Stretch gently without deflating
- Place on a tray dusted with semolina
- Bake at 220°C for about 10 minutes
- Remove, add toppings if desired and bake briefly again
Tips
- High hydration creates the airy texture
- Handle gently to keep air bubbles
- Use semolina to prevent sticking
- Pre-bake before adding toppings
Storage
- Best eaten fresh
- Dough can be refrigerated for up to 24 hours
- Not suitable for freezing
Printable Version
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