Pinsa Romana

Pizza-Style Flatbread Recipe

Pinsa Romana - perfectly crafted with a simple blend of flour, water, olive oil, salt and yeast, plus plenty of slow-rising amore ✨ 🇮🇹 for a soft, airy inside and a beautiful golden crust!

Little prep and lots of patience - but then the reward… As it bakes, a warm, rustic aroma fills the kitchen. And then the first bite... crisp yet soft, so rich in flavor, and unmistakably artisanal... More than just a meal, homemade Pinsa Romana is a taste of Italy, made with time, tradition and love ❤️

Cook Time 1

Total Time 1 3

Equipment

1 Pizza stone
1 Pizza Peel
1 precision kitchen scale

Ingredients

Instructions

Start by putting the wheat flour, rice flour, spelt flour, and yeast in the mixer and mix together on low speed.
Then add the water and olive oil for the dough and beat until you get a smooth batter, this should take about 1 minute.
Then add the salt and continue kneading on medium speed until the dough becomes elastic and stringy, with visible gluten strands, around 15 minutes.
Take a large bowl - make sure it's big enough for the dough to rise - and grease the entire inside. Then, pour in the batter, cover with plastic wrap to prevent drying out, and let it rest at room temperature for 1 hour. Then put the dough in the fridge for 24 hours to rise slowly.
Remove the dough from the fridge and let it rest at room temperature for 1 hour.
We're working with dough, so grab some flour and a sieve to keep things easy. Lightly flour your work surface, turn out the dough, and divide it into the desired portions. Each portion goes into its own container, greased with olive oil to prevent sticking. Cover it up and let the dough rise at room temperature until it doubles in size.
TIP: Want to speed things up? Just pop the containers in a lukewarm oven at 95°F (35°C)!
Once the dough has risen, place the pizza stone on a low rack in the oven and heat it at 480°F (250°C) for at least 30 minutes, so it’s thoroughly heated and ready for easy baking.
Dust the pizza peel with plenty of flour and scoop a portion of risen dough onto it. Generously flour the top as well.
Flour your fingers and stretch the dough into an oval shape while pressing small dimples into it. Drizzle some olive oil over the dough. Make sure it's loose enough to slide easily onto the pizza stone. Shake off any extra flour from the peel to avoid a mess.
Then, slide the Pinsa Romana onto the hot pizza stone in the 480°F (250°C) oven and bake for about 8 minutes, or until golden.
When your Pinsa Romana is perfectly golden, take it out of the oven, slice it up, and serve immediately!

Notes

Ice Cold Water: This slows yeast activity, giving the dough more time to rise, which boosts flavor and digestibility.
Dry Yeast: Yeast kicks off fermentation, creating the airy texture of Pinsa Romana.
Sea salt: Strengthens gluten, controls fermentation, and enhances taste without making the dough too salty.
Extra Virgin Olive Oil: This makes the dough softer and more elastic while keeping the flavor mild.
Spelt Flour: Spelt flour brings a light, crispy texture with a nutty touch.
Wheat Flour: Wheat flour – Tipo 0 or high in protein – builds the dough’s gluten structure for strength and stretch.
Rice Flour: This makes the crust crispier and the dough airier – one of the key differences from traditional pizza!

Nutrition