Pinsa Romana Mix

Pinsa Romana is a leavened baked product that first became hugely popular in Rome, before spreading throughout Italy.

The dough of true Pinsa Romana is made with a mix of wheat, rice and soy flours, and is characterized by its high hydration.

Ruggeri’s Pinsa Romana Mix has been specially formulated by blending different flours to ensure a perfect result when preparing a delicious, fragrant Pinsa Romana at home.

With one 400 g packet of this mix, you can prepare 2 pinse: don’t forget to give them the typical oval shape of this leavened specialty.

What is the Pater® Formula?

It is a unique and innovative formulation that contains the live lactic ferments typical of the original microflora of the sourdough starter.

It brings many advantages, starting from the dough, which will be more stable and easier to work with.

Furthermore, the baked products will be characterized by aromas and perfumes irresistible, one meltability incredible, a great chewiness, one fragrance that lasts longer.

Enzymes: natural allies of bread making

Enzymes are natural proteins found in all living things and are responsible for accelerating biological reactions that would otherwise take a long time. In baking, enzymes naturally improve the characteristics of the dough and the quality of baked goods, without the need for chemical additives. They can make the dough more elastic, promote better leavening, improve the structure of baked goods, and much more. Furthermore, they disappear completely during baking because they dissolve at temperatures above 70°C.

A special variety of focaccia now famous throughout Italy: Pinsa Romana is a must-have among your favorite leavened baked goods!

Preparing it is really easy: simply add water, salt and oil to the mix, knead and leave to rise.

Ingredients to add:

320 ml water – 32 ml extra virgin olive oil – 8 g salt

Method:

Pour the contents of the packet into a bowl, making sure to empty the yeast sachet completely, and gradually add 320 ml of cold water, mixing vigorously for at least 10 minutes. Add 32 ml of oil and 8 g of salt and mix for another 5 minutes; the dough will be soft due to its high hydration.

Leave it to rest in the bowl for 1 hour at room temperature. Using a spatula or wet hands, divide it into 2 balls and leave them to rise on a floured surface for 40 minutes.

Place them on a surface generously dusted with semolina, coating them evenly, and stretch them out until you obtain the typical thin, oval shape of pinsa.

Preheat a fan oven to 240–250°C, bake for about 6 minutes, remove from the oven, top as desired and bake for another 3 minutes to finish cooking.

The rising times refer to a temperature of 25°C; at higher temperatures, they will be shorter.

soft wheat flour, rice flour 12%, dry yeast, toasted soy flour 1%, dried wheat germ sourdough 0.2%, enzymes, dried live lactic acid cultures 0.001%.

May contain mustard.