Pinsa Romana Recipe and Dough

Pinsa Romana and the ingredients to make it

To achieve it you have to respect the recipe and the processing

As previously explained, the only flour with which it is possible to make Pinsa is the registered Di Marco trade mark. The main factors that influence the result are the doses, the ingredients and the procedure.

The recipe and the procedure are approved and come from the official protocol, regulated by the Associazione Originale Pinsa Romana, find out more on the site of the association.

Doses and ingredientsProcedure and Leavening

Long rising dough composition cooked on a peel*

    • 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.


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.


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).

Following these procedures, the Pinsa will have certain principal properties

  • Few calories
  • Low in fats
  • Fragrance
  • Crunchy on the outside
  • Soft on the inside


Written by Luca Bucciarelli

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