Pinsa Romana Recipe (Roman Style Pizza Dough)
Aug 20, 2024, Updated Aug 27, 2024
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Indulge in the light, crispy, and irresistibly delicious Pinsa Romana, a Roman-style pizza that combines authentic flavors with a unique, highly digestible crust. Most Pinsa recipes on the internet are just glorified “pizza crusts.” This one is the real deal that brings Italy’s charm straight to your kitchen, offering a perfect canvas for a variety of mouthwatering toppings. Buon appetito!
You will also love my Neapolitan pizza dough and classic focaccia recipe.
Why you’ll love this recipe…
This is an authentic Roman pizza recipe! I am Italian and did a lot of research and taste testing while in Rome to ensure this pinsa romana dough meets the standards of the original recipe. This is the perfect recipe and easy to make at home!
- Light and Crispy Crust: The combination of Italian “00” flour, rice flour, and soy flour creates a light, airy crust that’s crispy on the outside and tender on the inside.
- Highly Digestible: The extended fermentation process breaks down gluten and enhances the dough’s digestibility. It is a great option for those with mild gluten sensitivities and has a higher digestibility than traditional pizza crust.
- Versatile Toppings: From classic Margherita to gourmet combinations like mortadella, burrata, and pistachio, the topping possibilities are endless and cater to all taste preferences.
- Homemade Goodness: Making this Roman-style pizza at home allows you to have quality control of ingredients and tailor the pizza to your liking.
Table of Contents
Simple Ingredients
Pinsa Romana is a light, crispy, and highly digestible pizza thanks to its unique dough and baking technique. It only takes a few natural ingredients to make it!
For the Dough:
- Italian Flour “00”: A finely milled flour that gives the dough a soft and smooth texture, ideal for pizza.
- Rice Flour: Adds lightness and a unique crispy texture to the dough.
- Spelt Flour or Soy Flour: Enhances the nutritional value and adds a slightly nutty flavor to the dough.
- Cold Water: Helps control the fermentation process and ensures the dough remains hydrated.
- Active Dry Yeast: Facilitates the dough’s rise and contributes to its airy structure.
- Salt: Enhances the flavor of the dough and controls yeast activity.
- Olive Oil: Adds richness and helps create a crispy crust.
Common Toppings:
- Margherita: Tomato sauce, fresh mozzarella, and basil leaves.
- Diavola: Tomato sauce, mozzarella, spicy salami, and chili flakes.
- Quattro Formaggi: Mozzarella, gorgonzola, parmesan, and provolone.
- Prosciutto e Funghi: Tomato sauce, mozzarella, prosciutto, and mushrooms.
- Vegetariana: Tomato sauce, mozzarella, grilled zucchini, eggplant, and bell peppers.
- Boscaiola: Tomato sauce, mozzarella, sausage, mushrooms, and truffle oil.
- Capricciosa: Tomato sauce, mozzarella, artichokes, ham, mushrooms, and olives.
- Burrata and Mortadella with pistachios (these aren’t cooked on the pizza and are added after cooking)
See the recipe card for quantities.
How to Make Pinsa Pizza
Here’s a step-by-step guide to making this delicious Roman-style pizza at home, along with oil and salt variations and typical toppings.
Whisk all the flours together to combine.
Slowly add the water.
Add the salt and olive oil.
Mix until a smooth and sticky dough forms.
Fold the dough a few times with a spatula.
Cover the dough and let it double in size.
Fold the dough again a few times, cover it, and let it rise in the fridge for 24-48 hours.
The dough after the long fridge fermentation.
Shape into about 3 dough balls.
Form the dough balls into oval-shaped pinsa’s. You can add desired toppings or bake as a flatbread with salt and olive oil.
Buon appetito! Enjoy the delightful experience of making and savoring your Roman pinsa at home. One of our favorite combinations of fresh toppings is the mortadella, fresh burrata cheese, and pistachios!
Substitutions
Different flours and types of flour:
- Italian “00” Flour or All-Purpose Flour: Substitute with bread flour for a chewier texture or whole wheat flour for a more rustic flavor and added nutritional value. Note that whole wheat flour will make the dough denser.
- Rice Flour: Substitute with cornstarch or tapioca flour to achieve a similar lightness and crispy texture. Cornstarch may result in a slightly different flavor, but it will still be light and airy.
- Soy Flour: Substitute with chickpea flour or almond flour for a nutty flavor and added protein. Chickpea flour is slightly more dense, while almond flour adds a subtle sweetness.
Yeast Substitutions:
- Active Dry Yeast: Substitute with instant yeast in the same quantity. If using fresh yeast, use about three times the amount called for in the recipe.
Variations
The topping variations are endless when making pizza romana. Here are more ideas apart from those I already listed. It all depends on the variety of fresh ingredients you have on hand.
Mediterranean:
- Tomato sauce
- Mozzarella
- Feta cheese
- Kalamata olives
- Sun-dried tomatoes
- Fresh oregano
Sweet and Savory Fig and Prosciutto:
- Ricotta cheese base
- Fresh figs, sliced
- Prosciutto
- Honey drizzle
- Arugula
Tips for Creating Your Own Topping Combinations:
- Balance flavors: Combine sweet, salty, tangy, and savory elements to create a harmonious flavor profile.
- Texture variety: Mix different textures, such as creamy cheeses, crunchy vegetables, and tender meats.
- Fresh herbs: Add fresh herbs like basil, arugula, or parsley after baking for a burst of freshness.
- Drizzles and finishes: Enhance the final product with a drizzle of high-quality olive oil, balsamic glaze, or truffle oil, and a sprinkle of sea salt or red pepper flakes.
Equipment
- Pizza steel for your oven
- The best Euro Design Pizza Peel
- THE DOUGH CONTAINER we love!
How to Store and Reheat
Storing:
- Refrigerator: Store leftover Pinsa in an airtight container or wrap it in plastic wrap and refrigerate for up to 3 days.
- Freezer: For longer storage, wrap the Pinsa tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Reheating:
- Oven: Preheat the oven to 180°C (350°F). Place the Pinsa directly on the oven rack or a baking sheet and heat for 5-10 minutes until warmed through and crispy.
- Microwave: Place the Pinsa on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1-2 minutes, though the crust may not remain as crispy.
- Skillet: Heat a non-stick skillet over medium heat. Place the Pinsa in the skillet and cover with a lid. Heat for 5-7 minutes, until warmed through and the crust is crispy.
For more details, see this post on how to store pizza dough in the fridge.
My Pro Tip
Recipe Tips
- Use the flour brands I suggest in the recipe card if possible- these are good quality and provide optimal results.
- Use high-quality extra virgin olive oil and fresh ingredients for a truly authentic taste.
- Experiment with different combinations of flour in your dough for a personalized touch.
- Letting the dough ferment for more extended periods will result in a more flavorful and digestible pizza.
FAQs
Pinsa Romana differs from traditional pizza in its dough composition, hydration, and shape. It uses a blend of wheat, rice, and soy flours, has a higher water content, and undergoes a longer fermentation process, resulting in a lighter, more digestible crust. Pinsa is typically oval-shaped, whereas traditional pizza is round. The unique dough and baking method gives Pinsa a distinct texture, with a crispy exterior and airy interior.
Pinsa is often considered healthier due to its lower calorie content and higher digestibility. The blend of flours and the long fermentation process contribute to this, making it a lighter alternative to traditional pizza.
Pinsa Romana is an old recipe with roots in ancient Rome, where it was originally a simple flatbread made with a mixture of grains and water. The modern version of Pinsa was rediscovered and refined in recent years, incorporating a unique blend of wheat, rice, and soy flours and a long fermentation process. In 2001, Corrado Di Marco, discovered the right mix for the recipe that today makes up the Roman pinsa. This contemporary adaptation preserves the essence of the ancient recipe. It is a beloved specialty and popular street food in Roman cuisine today.
The best flour for Pinsa Romana is a blend of Italian “00” flour, rice flour, and soy flour or spelt flour. This combination creates a light, airy, highly digestible crust with perfect crispiness and tenderness. I find that spelt flour works just as well as soy flour, and I prefer it!
The term pinsa derives from the Latin word “pinsere,” meaning “to stretch” or “to spread.” This refers to the traditional method of hand-stretching the dough into its characteristic oval shape.
Related
Looking for other recipes like this? Try these:
Pinsa Romana Recipe (Roman Style Pizza Dough)
- Total Time: 30 minutes + 24-48 hours chill time
- Yield: 2–3 pinsa 1x
Description
Indulge in the light, crispy, and irresistibly delicious Pinsa Romana, a Roman-style pizza that combines authentic flavors with a unique, highly digestible crust. It’s a slightly thicker pizza with crispy edges and a soft, light, and airy center. This recipe brings the charm of Italy straight to your kitchen, offering a perfect canvas for a variety of mouthwatering toppings. Buon appetito!
Ingredients
For the Dough:
- 500g Italian 00 flour
- 50g rice flour
- 40g spelt flour or soy flour
- 460ml ice cold water
- 2.5g active dry yeast
- 10g salt
- 5ml extra virgin olive oil
- Semolina flour for rolling out dough
Instructions
Mixing the Dough:
- In a large bowl or bowl of a stand mixer, combine all the flours with the yeast and whisk to combine.
- Using a Danish dough hook or the dough attachment of a stand mixer- gradually add the cold water in three additions (about 100 gr each time), mixing well after each time. The dough might look dry at the beginning.
- In the last addition of water, add the salt and olive oil, mixing until the dough starts to come together. Knead the dough for about 12 minutes until smooth and elastic (either by hand or in a stand mixer). The dough will be sticky- don’t be tempted to add more flour.
Stretch and Fold:
- After kneading the dough, take a rubber spatula and stretch and fold it over itself several times to develop the gluten. The dough will appear slightly less sticky after doing this.
- Cover and let the dough rest until it doubles in size (about 1 hour), then repeat the stretch and fold process and form it into a new dough ball.
- Place in a clean and lightly oiled bowl, cover with plastic wrap, and refrigerate for 24-48 hours for cold fermentation.
Shaping and Baking:
- Preheat your oven to its highest setting (around 250-280°C or 480-550°F) with a pizza stone inside if you have one- if not, use a baking sheet.
- Divide the dough into 2-3 portions, depending on your desired pizza size. Coil the dough a few times and shape each into dough balls. Sprinkle each with a little bit of semolina flour, then cover the dough balls loosely with plastic wrap or a clean cloth and let them rest on a baking sheet for about 15-30 minutes.
- Sprinkle semolina flour on a clean surface. Gently stretch each dough ball into an oval shape. Let gravity help you by holding the dough with your hands and stretching it. Then, lay the dough on your work surface and dimple the dough with your fingers (like you would focaccia dough).
- Transfer the dough to an oiled baking sheet or a pizza peel sprinkled with a bit of semolina to help it slide off the peel.
- Add your desired *toppings (see suggestions below). You can also drizzle oil and sea salt on a traditional flatbread and bake it without adding toppings. Ensure you do not add too much or that the pizza will weigh down and be hard to remove from the oven.
- Bake for 10-12 minutes (up to 20 minutes if baking with toppings) or until the crust is golden brown and crispy. Cut with scissors or a serrated knife to not crush the airy dough.
Notes
- This recipe typically makes enough dough for 3 medium-sized Pinsas, depending on how thick or thin you like your crust. Each Pinsa will serve approximately 2-3 people.
- Read this post on how to store the dough and/or make it ahead of time.
Common Toppings:
*if you are using a tomato-based sauce, I recommend cooking the dough with just the tomato sauce for about 8 minutes, then adding the rest of the toppings and continuing cooking. This will help get a nice crispy and soft crust while not overcooking the cheese topping.
- Margherita: Tomato sauce, fresh mozzarella, and basil leaves.
- Diavola: Tomato sauce, mozzarella, spicy salami, and chili flakes.
- Quattro Formaggi: Mozzarella, gorgonzola, parmesan, and provolone.
- Prosciutto e Funghi: Tomato sauce, mozzarella, prosciutto, and mushrooms.
- Vegetariana: Tomato sauce, mozzarella, grilled zucchini, eggplant, and bell peppers.
- Boscaiola: Tomato sauce, mozzarella, sausage, mushrooms, and truffle oil.
- Capricciosa: Tomato sauce, mozzarella, artichokes, ham, mushrooms, and olives.
- Burrata and Mortadella with pistachios (these aren’t cooked on the pizza and are added fresh after the pinsa is cooked)
- Prep Time: 30 min (plus 24-48 hours rest time)
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Absolutely amazing!! Easy to make, delicious to enjoy.
So happy you loved it! It’s a go-to recipe at our house!
With a little planning ahead of time to allow for the fermentation, you are on your way to the most delicious meal! I love the plain pinsa with sea salt and olive oil because it allows for a beautiful crispy top and amazing texture, but then I also love the amazing toppings Elena suggested, I don’t think I can choose a favorite. The whole family really loved this and I plan on making it often!
Yay! Happy you and the family loved our pinsa dough recipe. It has the most amazing texture! Yes, so many toppings to try.
The MOST authentic Pinsa recipe you will find! It truly is the best!