Pinsa Romana Recipe and Ingredients

It is important to stick to the recipe in order to make a Pinsa Romana

As mentioned earlier, Pinsa is made with one type of flour only that is the registered Di Marco trade mark. The main factors to affect the outcome are dosage, ingredients and procedure.


Long rising dough composition cooked on a peel*

  • 1,350 kg di Pinsa Romana
  • 2-6 gr dry yeast (proximate value, changes according to season)
  • 25 gr salt (20 for a softer pizza)
  • 20 gr Extra Virgin Olive Oil
  • Final dough temperature 23°

*calculated on 1litre of water

Dough process

  • Put flour and yeast inside the kneading machine and mix;

  • Put 80% of the water and mix at speed level 1 for one minute, then switch to speed level 2 for eight minutes;

  • Put the salt and mix for three minutes;

  • Put the olive oil and mix for two minutes;

  • Add the remaining water slowly for five minutes;

  • The overall mixing time is 20 minutes;

  • Let the dough rest for 30 minutes, during which a ventilation must be done every 10 minutes.

Keep in mind that the mixing time can change according to the temperature of the laboratory.


  • Put the dough in the fridge for a minimum of 24 hours up to a maximum of 72 hours;

  • After 24 hours split the dough (the procedure is called “staglio”) and weigh the bases that are going to be used within the day, otherwise put them back in the fridge for further leavening (it will improve the maturation as well).

The water inside the dough must be as cold as the fridge temperature, according to the HACCP rules. Is very important to follow all the steps of the recipe.

Following these rules, the Pinsa Romana dough will have three main features:

  1. lipid lowering
  2. low calories
  3. high digestibility

A specialised technical adviser will support you by giving you all the information about doughs and other advanced processes.

Written by Luca Bucciarelli

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