Roman Pinsas

Roman Pinsas

  • INGREDIENTS

    • 1000 g of flour for Pinsa Romana
    • 800 g of cold water
    • 20/25 g of salt (20 g for a softer pizza)
    • 20 g of extra virgin olive oil
    • 8 g of fresh yeast / 4 g of dry yeast
  • Difficulty Level:
  • Ready in about 24 hours

Procedure

PROCEDURE

Start by adding 80% of the required water, 640 grams, along with all the flour and yeast into the mixer bowl. Turn on the mixer at speed 3 for about 2 minutes to begin forming the dough (1st steep).

 

As soon as the dough starts to come together, increase the speed to maximum for another 3 minutes, or until the dough temperature reaches 18°/20°. At this point, add the salt and mix at maximum speed for another 5 minutes (2nd steep), adding the remaining 160 grams of water gradually until fully absorbed, but within the 5 minutes. Then, add the oil gradually and allow it to incorporate.

 

If necessary, continue mixing for no more than another 5 minutes (3rd steep), ensuring the final temperature does not exceed 28° in winter and 26° in summer.

 

ONCE THE DOUGH IS FINISHED

The finished dough should not exceed 26°-28°. Remove the dough from the mixer and place it in an oiled container, cover it, and let it rest for about 60 minutes in winter or 20-30 minutes in summer at room temperature. After this time, place it in the refrigerator at 4° for 24 to 48 hours.

 

Before the 24 hours are up, check the dough and gently detach the sides from the bowl with your hands if necessary. After 24 hours, you should see a mass full of bubbles. Once the necessary time has passed, remove the dough from the container and proceed to shape it into oval balls weighing about 270/280 grams.

 

Allow the dough balls to rise and then roll them out on plenty of rice flour, taking care not to crush the bubbles. Drizzle with sunflower oil and proceed to precook at approximately 300°/350°C for about 1 minute, or up to 2 minutes if necessary, to gelatinize the starch.

 

Once you have your bases with the first precook and they have cooled, you can top them as desired or store them in the fridge for 2-3 days and then finish cooking with your chosen ingredients.

 

Note: The dough is divided into 3 steep phases of 5 minutes each.

 

Tips: In summer, it is advisable to replace a portion of the cold water with ice, about 15-20%.