The perfect pinsa dough recipe for an authentic Romana pizza
A true pizza enthusiast knows that the perfect pizza is all about the dough. The sauce, the toppings, the dips and drizzles – all hugely important, of course, but to do justice to the Italian masterpiece, it all starts with great dough. To achieve the ultimate pizza with a crispy, golden crust on the outside, a pillowy, cloud-like texture on the inside, and just enough flavour to help your toppings sing, pinsa dough is the answer. Hailing from ancient Roman roots and offering a twist on the more traditional Neapolitan pizza, authentic pinsa Romana pizza dough offers a delicate balance of flours, a meticulously crafted fermentation process, and will transport you straight to the vibrant streets of Rome.
Master your own authentic Romana pizza with the pinsa dough recipe below, using a high-quality, speciality Italian flour blend to make the perfect light, crispy, digestible pinsa pizza base.
Ingredients:
500g Dallagiovanna Oltregrano La Pinsa flour
395 ml cold water
1 tbsp Extra virgin olive oil + more for rubbing
1 tsp salt
Method:
Mixing: Put the Dallagiovanna Oltregrano La Pinsa flour in a large bowl and slowly add the cold water, continuously mixing. Once combined, add the salt and extra virgin olive oil and mix well. Cover and rest for 30 minutes. Mix again and let rest for another 30 minutes, then give it one final mix with a wooden spoon.
Resting: Leave the dough covered in the fridge for about 24 hours.
Forming: Divide into 2 portions and turn into balls. Place each dough ball on a parchment paper and dust with rice flour.
Rising: Cover the dough balls with a linen and leave to rise for 60 minutes.
Finish: Drizzle some extra virgin olive oil on each piece of the dough and using your fingers press into the dough stretching it from centre to sides, forming an oval ‘pinsa’ shape.
Make into your preferred pizza with your toppings, drizzles and garnishes of choice and about 10 minutes in a 230-degree oven for a perfectly golden, pillowy pinsa pizza.
