Traditional Pinsa Romana Pizza Recipe, No Yeast And Naturally Leavened With Sourdough Starter
If you love Pizza, then you will go head over heels for this Roman traditional Pinsa Romana recipe made naturally with no yeast and leavened with a Sourdough starter.
This is a classic recipe for the beloved Roman ancient Traditional Pinsa Romana Pizza Recipe, No Yeast And Naturally Leavened With Sourdough Starter. Pinsa is easy to make and requires just a few ingredients, the most important time, I’ll explain later.
So you might be asking, What is Pinsa Romana?
Pinsa Romana is the predecessor of today’s Pizza. Although they might appear to be similar, make no mistake that these two flatbread pies are completely different. One thing that is visibly noticeable about these noble flatbreads is their unique shape. Pinsa is oblong with a bubbly surface while today’s Pizza is flat with a circular shape.
Let’s dig in a little more into today’s Pizza…
Pizza dough is typically made by using the straight dough method meaning all the ingredients are combined at once and mixed to a homogenized state., in this case a simple pizza recipe is made of Flour, Water, Salt, Yeast and Oil. The dough is then hand stretched, sauce and cheese is applied along with a variety of toppings such as peperoni and vegeatables.
Now A Look At The Pinsa…
The Pinsa on the other is a bit bolder and the traditional process takes anywhere from 24-72 hours…Yes, time is the most important ingredient to make an authentic Pinsa Romana Pie Crust the best. To add, Pinsa dough is naturally leavened with a Sourdough Starter and the amount of starter used will define the duration of the fermentation which ultimately impacts the Pinsa’s flavor and texture.
Can You Make Pinsa Romano Dough With Yeast?
The simple answer is yes. Roman-style Pinsa Romano dough can be made using yeast instead of preferment or sourdough culture, but I still recommend a short bulk fermentation.
To adapt this recipe to be used with yeast, replace the sourdough starter and add 20 grams of fresh yeast or about 7 grams of dried yeast. Increase the water from 600 grams to 800 grams. The mixing process will be the same, bulk ferment the dough for 60 minutes. Follow the rest of the steps.
Ingredients For Italian Pinsa Pizza Crust
- 250 grams Sourdough Starter ( Recipe Follows )
- 500 grams all-purpose flour
- 300 grams Water
- 12 grams salt
- 15 grams Extra Virgin Olive Oil
How To Make Italian Roman Pinsa Pizza Dough
- Prepare the Sourdough Starter in advance.
- Add all ingredients including the Sourdough Starter into a mixing bowl with the hook attachment, and mix on slow speed for 5 minutes.
- Scrape the sides of the bowl, then continue mixing at fast speed for 7 minutes or until the Pinsa dough is fully homogenized. The ideal finished dough temperature is between 24-26 degrees celsius.
- Transfer the Pinsa dough into a greased dough bin, cover it, and let it stand for 4 hours, then refrigerator for a minimum of 24 hours. If you’re using the Yeast Method, Rest the dough for 60 minutes, then proceed with shaping instructions.
- Makeup – Divide the dough into 260 grams each, and form into an oblong shape into an oval shape about 8 inches in length. Place onto a greased or floured board or tray and cover with plastic. Let it stand for 45 minutes.
- In the meantime, preheat your oven to the max setting 460°C (500°F) and place a baking stone inside if you have one. No baking stone, then add a flat baking tray that will accommodate the length and width of the Pinsa Crust.
- Add Semolina flour onto a working surface table and pile it into a mount (mountain), place the divided dough onto semolina flour, and begin dimpling from the outer edge toward the center. The Pinsa dough would have strengthened 3 times longer and in length and become very thin.
- Drizzle the surface of the dough with Olive Oil and carefully place it into the oven. Bake for approximately 60-90 seconds.
- Remove from the oven and cool crust.
- Top as desired and bake at 210°C (410°F) for about 5-6 minutes.
Authentic Pinsa Romana Recipe
Ingredients
- 250 grams Sourdough Starter Recipe Follows
- 500 grams all-purpose flour
- 300 grams Water
- 12 grams salt
- 15 grams Extra Virgin Olive Oil
Instructions
- Prepare the Sourdough Starter in advance.
- Add all ingredients including the Sourdough Starter into a mixing bowl with the hook attachment, and mix on slow speed for 5 minutes.
- Scrape the sides of the bowl, then continue mixing at fast speed for 7 minutes or until the Pinsa dough is fully homogenized. The ideal finished dough temperature is between 24-26 degrees celsius.
- Transfer the Pinsa dough into a greased dough bin, cover it, and let it stand for 4 hours, then refrigerator for a minimum of 24 hours. If you’re using the Yeast Method, Rest the dough for 60 minutes, then proceed with shaping instructions.
- Makeup – Divide the dough into 260 grams each, and form into an oblong shape into an oval shape about 8 inches in length. Place onto a greased or floured board or tray and cover with plastic. Let it stand for 45 minutes.
- In the meantime, preheat your oven to the max setting 460°C (500°F) and place a baking stone inside if you have one. No baking stone, then add a flat baking tray that will accommodate the length and width of the Pinsa Crust.
- Add Semolina flour onto a working surface table and pile it into a mount (mountain), place the divided dough onto semolina flour, and begin dimpling from the outer edge toward the center. The Pinsa dough would have strengthened 3 times longer and in length and become very thin.
- Drizzle the surface of the dough with Olive Oil and carefully place it into the oven. Bake for approximately 60-90 seconds.
- Remove from the oven and cool crust.
- Top as desired and bake at 210°C (410°F) for about 5-6 minutes.