Roman pinsa cannot be missing from your favorite leavened products, perhaps to vary a little on the theme of homemade pizza. And here's how to prepare Pinsa, now very easily, thanks to Ruggeri Flour for Roman Pinsa. The package shows two different recipes on the back , to be followed based on the time you have available: you can choose a procedure with a short leavening of about 2-3 hours, or one that requires a longer leavening. Here you will find our recipe for preparing Roman Pinsa which requires a long leavening of the dough, about 20-24 hours. Happy preparation!
How to prepare Pinsa Romana: try this recipe with Ruggeri flours
Ingredients for the dough for two pinsa
- 1 pack of Flour for Pinsa Romana (400 g)
- 320 ml cold water
- 32 ml of EVO oil
- 8 g of salt
- 12 g of Ruggeri Dried Sourdough
Procedure for preparing Roman pinsa
Pour flour and yeast into a bowl, add 320 ml of water and mix for at least 10 minutes. Add oil and salt, mixing for about 5 minutes.
Let the dough rest for 15 minutes at room temperature. Then, place it in an oiled container and cover it (with film or cloth) in the refrigerator for 18-24 hours.
Next, leave the dough at room temperature for 20 minutes, remove it from the bowl with a spatula or with wet hands, divide it in two and form 2 balls, taking care not to squash them.
Place the two portions on a floured surface, cover them with a damp cloth and leave to rise for 60-90 minutes.
Roll out one of the two portions of dough, press with your fingers and form the pinsa giving the typical oval shape. Repeat with the second portion of dough and let it rest for 20-30 minutes at room temperature.
Preheat the oven (fan assisted) to 240-250°C. Bake for about 6 minutes. Remove from the oven, fill as desired and bake for another 3 minutes or so, finishing cooking the ingredients.
