Flour for Pinsa Romana

93% of 100

Mix of flours to prepare the Roman-style pizza

  • Mix of flours to prepare the authentic Pinsa Romana, the typical Roman-style pizza
  • Try our recipes with short or long leavening: you'll find them in the package!
  • With a 400 g package you can prepare 2 pizzas
As low as €1.69

SKU 30310-G
In stock
Category: Pizza Mixes, Flours,

Non è un lievito


Ideal for the authentic Pinsa Romana

Crosta di pane

With rice flour and soy flour

Senza additivi chimici

Without chemical additives


  • Pinsa Romana is a Roman-style pizza that became popular at first in the city of Rome, and then spread throughout Italy.
  • The dough of the authentic Pinsa Romana is characterized by a specific mix of flours (wheat flour, rice flour and soy flour) and must have a high hydration and a long leavening.
  • Ruggeri Flour for Pinsa Romana has been specifically formulated by mixing different flours, to guarantee the homemade preparation of a delicious and fragrant Pinsa Romana.
  • With a 400 g package of this flour, you can prepare 2 pizzas: don't forget to give them its typical oval shape!

Flour for Pinsa Romana: how to prepare the real Roman-style pizza

A special variety of pizza now famous throughout Italy: the pinsa romana can not miss among your favorite leavened products! Preparing it is really easy, as the package of our Flour for Pinsa Romana shows two different recipes, to follow according to the time you have available (one with short leavening (2-3 h), the other with long leavening). Here is the recipe for the preparation of Pinsa Romana by adopting a long leavening of the dough, that is about 20-24 hours.

Ingredients: 400 g of Flour for Pinsa Romana - 320 ml of cold water - 32 ml of olive oil - 8 g of salt - 12 g of Ruggeri Dried Sourdough

Procedure pour flour and sourdough into a bowl, add 320 ml water, kneading for at least 10 minutes. Add oil and salt, mixing for about 5 minutes. Let the dough rest for 15 minutes at room temperature, put it on an oiled container (covered with film or cloth) in the fridge for 18-24 hours. Leave the dough at room temperature for 20 minutes, remove it from the bowl with a spatula or wet hands, divide it in two and form 2 balls taking care not to press them. Place them on a floured surface, cover with a wet cloth and leave to rise for 60-90 minutes. Roll out, press with fingers and form the oval shaped Pinsa Romana. Let rest for 20-30 minutes at room temperature. Preheat the oven (ventilated) to 240-250°C. Bake for about 6 minutes. Remove from the oven, stuff to taste and bake for about 3 more minutes until the ingredients are completely cooked.


  • Type "0" wheat flour
  • Rice flour
  • Soy flour
  • Dried wheat germ sourdough
  • Deactivated yeast

It may contain milk, egg, lupins, sesame seeds, mustard and cereals containing gluten.

tabella nutrizionale




A casa tua, con pochi semplici passi.



Non utilizziamo emulsionanti chimici.



Entro 3 giorni lavorativi.
(in base alla disponibilità)



Per ogni dubbio o domanda.



Per gli ordini sopra i 100 euro.

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