Pinsa Alla Romana – Roman Pinsa
800 g Italian type 00 flour
150 g rice flour
50 g soy flour
½ sachet of dried yeast (about 1 g)
20 g salt
20 ml extra virgin olive oil
1 litre cold water (chilled from the refrigerator)
Mix the three flours on a work surface, then add the yeast and mix by hand or with a mixer (using a dough hook at the lowest speed). Add 80% of the chilled water and knead for about 3-4 minutes. Add the salt and continue kneading. Add the oil and continue kneading. Then add the rest of the cold water and knead for atleast another 5 minutes.
Put the pinsa dough in an container and place in the refrigerator for at least 24 hours.
After this proofing time, take the dough from the refrigerator and shape into 6 loves of about 250 / 270 g each. Leave to rest for another 3 hours until they have doubled in size.
Stretch each loaf into an oval shape and place on an oiled baking tray (use a drizzle of extra virgin olive oil) sprinkle with coarse salt and rosemary and bake in a pre-heated conventional oven at 250° C for 10 / 12 minutes. You can either eat it like this or add other ingredients of your choice, whether the classic fior di latte cheese and tomato or a seasonal topping like peppers in the summer, baking the topped pinsa for 200C° for another 5-10 minutes. Cooking times may differ in professional ovens.
Some different condiments proposed as toppings for the pinsa: