Pinsa Romana Recipe | Authentic Roman Style Pizza Dough at Home
This authentic Roman-style pinsa dough uses a blend of flours, high hydration, and a long cold ferment for a light, crisp, and airy crust. Step-by-step folds, par-bake, and hot finishing ensure bakery-quality results at home.
Ingredients
Ingredients
- 350 g bread flour (12–13% protein)
- 100 g rice flour (fine white, not glutinous)
- 50 g soy flour or spelt flour
- 420–450 g cold water
- 10 g fine sea salt
- 2 g instant yeast (about 3/4 teaspoon)
- 10 g extra-virgin olive oil (plus more for hands and pans)
- Semolina or rice flour for dusting
- Olive oil for brushing
- Toppings of choice (crushed tomatoes, fresh mozzarella, prosciutto, arugula, mushrooms, artichokes, etc.)
Instructions
Instructions
- Whisk bread flour, rice flour, and soy or spelt flour in a large bowl, then stir in the instant yeast.
- Add 400 g cold water and mix until no dry pockets remain, then rest 20 minutes to hydrate.
- Sprinkle in salt, add olive oil, and mix, then drizzle in 20–50 g additional water while squeezing the dough until tacky and cohesive.
- With wet hands, perform one set of stretch-and-folds around the bowl (4–6 folds), rest 20 minutes, and repeat for a total of 3 sets over 60 minutes.
- Lightly oil a container, transfer the dough, cover, and refrigerate 24–72 hours; optionally give one extra gentle fold in the first 12 hours.
- Flour the work surface with rice flour, turn out the cold dough, divide into 3 pieces (about 300 g each), shape into loose balls, cover, and rest 60–90 minutes until puffy.
- Preheat the oven to 500°F/260°C with a stone or steel for 45 minutes (or preheat an inverted sheet pan).
- Dust a dough ball with rice flour, flip onto a floured surface, press from center outward leaving a slight rim, and stretch into an oval 10–12 inches long; place on a floured peel or parchment.
- Brush the dough lightly with olive oil, dock lightly with fingertips, and par-bake 4–6 minutes until the surface sets and the bottom begins to color.
- Add toppings sparingly and return to the oven to bake 5–8 minutes until cheese melts and edges are golden with small blisters.
- Finish with olive oil, basil, arugula, or shaved Parmigiano if desired, then slice and serve hot.
Notes
Cold-ferment the dough up to 72 hours for best flavor; for longer storage, portion and freeze up to 1 month. Par-baked crusts can be refrigerated 3 days or frozen 1 month; reheat from frozen on a hot stone or steel. Avoid overloading with wet toppings and do not skip the par-bake for a crisp base. If your oven tops at 475°F/245°C, extend bake time by 2–3 minutes and preheat longer. Spelt flour can replace soy flour in equal amounts.