Traditional pinsa from Roma
Originally from Rome and less known than pizza, Pinsa is light and crunchier thanks to the rice and soy added to the wheat flour.
Done in 1 d. 3 h. 35 min.
- 20 min.
- 15 min.
- 1 d. 3 h.
1 mixing bowl 1 wood spoon 1 baking tray 1 cling film
Ingredients for 3 parts
- First pour 300 ml of water into a bowl with the brewer's yeast. Mix until the yeast is completely dissolved.
- Add all the flour and mix roughly with the wooden spoon.
- Add extra virgin olive oil and salt
- Knead by hand and gradually add the remaining 50 ml of water. Knead again until you obtain a smooth and elastic dough.
- Transfer to a clean, well-oiled bowl. Cover with cling film and place in the refrigerator. Leave to rise for 24 hours
- Once the 24 hours of rising have passed, remove the dough from the refrigerator and let it acclimatize for 3 hours at room temperature.
- Then proceed with the preparation, divide the yeast dough into three loaves.
- Preheat the oven to maximum temperature
- Place the first loaf of bread on a well-oiled baking sheet and spread with oiled hands, giving it the classic oval shape.
- Garnish the dough with tomato puree and mozzarella.
- Put in the oven and cook until the dough has risen