What is the best pizza? This recipe will help you find out!

What is the best pizza? This recipe will help you find out!

What is Pinsa romana? What is Pinsa romana? Different people have different opinions. Others call Pinsa the best pizza. Is that marketing or just a claim? I want to highlight the characteristics of Pinsa Romana, and then everyone can form their own opinion.

Pinsa Romana is made from different types of flour—wheat, rice, and soybean flour. Pinsa Romana is characterized by its high water content (70-90%) and relatively long fermentation time (24 to 72 hours). The flour mixture, as well as the long leavening period, make the dough more digestible. Pinsa Romana’s oval shape is another characteristic feature.

This recipe for Pinsa Romana calls for a 72-hour rest of the dough. Start the dough making Wednesday evening if you plan to have the Pinsa on Saturday night.

Ingredients

50 gr rice flour

30 gr of soy flour

Cold water 464 g

Dry yeast 3 gr

14 gr acceptable sea salt

10 gr olive oil

Dough preparation

Grilleta IM 5S is what I use to knead the dough. You can undoubtedly knead the dough using other food processors. Total kneading takes about 15 minutes. Start the machine at a slow speed (1.

Add 370 g of water (80%) slowly to the flour in 1.5 minutes. This step will take you 5 to 6 minutes.

The autolysis is next: place the dough in the bowl in the fridge for 1 to 2 hours. During the resting period, an attractive glowing lattice will develop independently.

Sprinkle the dry yeast on top of the dough after 1-2 hours.

Start the kneading device at a slow speed (speed 1)

Pour in the rest of the water, little by little. The water should be added only after the last unit has been absorbed and the bottom is no longer moist.

After 3 minutes, you can move to the next step.

Add the olive oil and salt after the water.

The kneading speed can be increased in the last 2-3 minutes until the dough is kneaded to the maximum speed.

The total time for kneading is approximately 15 minutes.

Transfer the dough to a work surface. Shape it into a round ball with a smooth, even surface. It is essential to “trap” the air in the dough.

Place the dough ball into a container that can be sealed.

Dough rest

Allow the dough to rest at room temperature for an hour.

Place the dough into the fridge for 68 hours.

Divide the dough into four portions after 68 hours. Each portion should be about 250 grams.

Form each portion into an oval-shaped dough ball.

Place the dough in an airtight container and allow it to rise at room temperature for three hours.

Pinsa Romana: Top, shape and bake

Preheat the Pizza Oven at 290 degrees for at least an hour before baking.

Prepare a deep bowl or plate with semolina. (Flour can also be used).

Then, sprinkle a little bit of semolina on the dough (especially the edges), remove it from the doughball box* using a spatula*, and place it in the semolina-covered bowl/plate.

Place the dough ball onto the surface. If possible, start from the middle and press the air bubbles to the edge. Shape it into a pizza with a rim. Avoid using a rolling pin as it will destroy air bubbles.

Top the pizza.

Pull the pins carefully onto the Pizza Peel*.

Bake the pizza for 8 minutes in the oven (or a bit longer or shorter, depending on the degree of browning you prefer).

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