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. 35 min.

  • preparation 20 min.
  • cuisson 15 min.
  • repos 1 d.


1 mixing bowl 1 wooden 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

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