Pinsa Romana and the ingredients to make it

Long rising dough composition cooked on a peel*

• • 1,300 kg di Pinsa Romana Expert

• • 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

*calculated on 1L of water

The water used for the dough must be cold (refrigerator temperature)

Pinsa Romana is very different from Pizza (find out more about the differences), even how it is prepared and made.

Procedure

The video and the list of the phases of kneading:

• Put flour and yeast in the mixer (strongly recommended is the spiral mixer with two speeds) and mix.
• Pour 80% of the water and mix at speed 1 until the flour and the yeast is well mixed, then switch to speed 2 for about 8 minutes.
• Add salt (the dough’s temperature must be between 16°C and 19°C) and mix
• Slowly pour the rest of the water

– Approximate time to make the dough: 20 Minutes

– Final temperature of the dough: 20-23°C

*Let the dough rest for 30 minutes (ventilating it every 10 minutes) in the event that the dough is quite right.

*Kneading time may vary based on the temperature and the mixer used.

Leavening

The leavening phase is fundamental, influencing maturation, crucial for the Pinsa’s digestibility and its peculiar fragrance.

Wait the right amount of time at room temperature before putting the dough in the fridge. The time to wait depends on various factors:

• Final dough temperature
• Laboratory temperature
• Amount of yeast used
• Leavening hours to reach

Then proceed in the following manner:

• Place the dough in the fridge for minimum 24 hours and maxim 96 hours (avoid keeping it 120 hours or more, it is not necessary).
• After 24 hours split the dough (the procedure is called “staglio”) and weigh the bases to use later on, otherwise put them back in the fridge for further leavening (improving maturation as well).