It looks like pizza, but somehow it’s not. In fact, Pinsa Romana is strongly reminiscent of the classic Italian pizza, the difference here is more detailed – in the dough. Italian pizza is made from white wheat flour (type 0 or 00), while pizza uses rice and soy sauce to make it more cohesive.
Although the word “pinsa” may sound a bit strange to you, the dish is actually said to be extremely old. According to a legend, this type of flour was already prepared and eaten in ancient Rome. It is said that the recipe was lost and rediscovered a few years ago. Is that true or was it more of a marketing strategy used by Italian restaurants? Well, we can’t say for sure. It’s delicious, but it’s all the same.
Before we talk about exactly how to make your own pizza, we don’t want to hold you back from a few other pizza staples. Just watch:
Or how about a super easy pizza crust? How exactly this works, we explain step by step in the video:
watch out: If you want to get into the kitchen project Pinsa Romana, you should definitely plan enough time. You should start the preparation two days before, because the special powder needs to rest for a long time.
Pinsa Romana: Just like pizza, but different!
The unusual batter makes the Pinsa so special. The preparation is not exactly easy – but the result is definitely worth all the effort.
For the dough:
Sift all the flours into a large bowl and mix well. Add 400 ml of cold water and mix with the dowel hook of a hand mixer: first for 1 minute at low speed, then increase speed and continue mixing for 7 to 8 minutes. Dissolve the dry yeast in the remaining water, then add this mixture, salt and oil to the dough and continue kneading for five to seven minutes. The dough will be very soft, but it should be like that.
Tip: As an alternative to hand mixing, a food processor with a grinding function can indeed be used.
Leave the dough in the box for half an hour. Take care every four minutes – or let the machine run for a short time. This way the dough will get air and everything will be smooth in the end. Then cover the bowl and leave it in the refrigerator for 48 hours to form a yeast.
On the actual day of the event, start additional preparation four hours before the meal. To do this, divide the dough into four equal parts and shape them into small loaves. Brush four plates with oil and bake the loaves for another three to three and a half hours. At this time, the pieces of flour should double in volume.
Now preheat the oven to 240 degrees Celsius and line a baking tray with baking paper. Place dough pieces on a floured work surface and press into a regular oval flat cake with your hands.
Mix a bowl of tomato paste, tomato paste, salt, pepper and herbs. Spread this on the four flat breads. Pre-bake the pizza for about seven minutes.
Meanwhile, grate or otherwise cut the mozzarella. Wash the tomatoes, cut them in half and spread them on the pre-baked dough with the tomato halves. Cook everything on the middle shelf for another seven minutes. Garnish with fresh basil before serving – and enjoy!