Pinsa Romana Recipe (Roman Style Pizza Dough)

5 from 12 votes

Pinsa Romana Recipe (Roman Style Pizza Dough)

This Pinsa Romana Recipe (Roman Style Pizza Dough) has a distinctive oval shape and a light, airy texture. It bakes up with a crisp exterior and a soft center. Unlike traditional pizza dough, it uses a higher hydration and a blend of flours, then is slowly fermented to develop flavor and structure. You don’t need a wood-fired oven, just a hot home oven and a pizza stone, steel, or baking sheet to achieve a crisp, airy crust.

Prep Time30

Cook Time20

Fermentation1

Total Time1 50

Course: Appetizer, Dinner, Main Course

Cuisine: Italian

Keyword: pinsa, roman pizza dough

Servings: pinsa

Author: Elena Davis

Ingredients

For the Dough:

500 g Italian 00 flour
50 g rice flour
40 g spelt flour or soy flour
460 ml ice cold water
2.5 g active dry yeast
10 g salt
5 ml extra virgin olive oil
Semolina flour for rolling out dough

Instructions

Mixing the Dough:

In a large mixing bowl or the bowl of a stand mixer, whisk together the 00 flour, rice flour, spelt or soy flour, and active dry yeast.
Gradually add the ice-cold water in 3-4 additions, mixing after each addition. The dough may look shaggy and slightly dry at first as it absorbs the water.
Add the salt and olive oil, then continue kneading until the dough becomes smooth and elastic. The dough will be very sticky because of its high hydration. Do not add extra flour simply to make it easier to handle.
Knead the dough for about 12 minutes, either by hand or with a stand mixer fitted with a dough hook. The finished dough should be smooth, elastic, and very sticky.

Stretching and Folding:

Transfer the dough to a lightly oiled container. Using wet hands or a rubber spatula, gently lift one side of the dough and fold it over itself toward the center. Turn the container and repeat on all sides.
Let the dough rest, covered, for about 1 hour until it doubles in size, then repeat the stretch-and-fold process. The dough should become smoother, stronger, and easier to handle with each fold.
Place the dough in a clean, lightly oiled bowl. Cover with plastic wrap and refrigerate for 24–48 hours for the cold fermentation.

Shaping and Baking:

When ready to bake, preheat the oven to its highest setting, around 480–550°F. If using a pizza stone, place it in the oven while it preheats. If you don't have a pizza stone, use a baking sheet.
Divide the dough into 2–3 portions, depending on your preferred pizza size. Coil each portion a few times, then shape it into a dough ball. Sprinkle each dough ball lightly with semolina flour. Cover loosely with plastic wrap or a clean cloth and let rest on a baking sheet for 15–30 minutes.
Sprinkle semolina flour over a clean work surface. Gently stretch each dough ball into an oval, letting gravity help stretch the dough as you hold it in your hands. Transfer it to your work surface and gently dimple the dough with your fingertips, similar to shaping focaccia.
Transfer the shaped dough to an oiled baking sheet or a pizza peel lightly sprinkled with semolina so it can slide easily into the oven.
Add your desired toppings, being careful not to overload the dough. Too many toppings can make the pinsa heavy and difficult to transfer from the peel.
Bake for 10–12 minutes, or up to 20 minutes if baking with toppings, until the crust is golden brown and crispy. If using a tomato-based sauce, bake the dough with just the tomato sauce for about 8 minutes. Then add the remaining toppings and continue baking. This helps the crust become crisp and tender without overcooking the cheese.

Notes

Use Cold Water: Use ice-cold water as called for in the recipe to help keep the dough cool while mixing.
Plan Ahead: The dough needs 24–48 hours of cold fermentation, so prepare it at least one day before you plan to bake the pinsa.
Handle The Dough Gently: When dividing and shaping, use a light touch to help preserve the air developed during fermentation. Gently stretch the dough rather than rolling it flat.
Preheat Your Baking Surface: If using a pizza stone, allow it to heat fully in the oven before baking. A hot baking surface helps create a crisp bottom crust.
Don't Overload With Toppings: Use a light layer of sauce and toppings so the crust stays crisp and the center bakes properly. Fresh toppings such as burrata, arugula, or herbs can be added after baking.

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