Discover how to make authentic pinsa dough for a delicious Italian treat.

Basic Dough for Pinsa

For a soft and fragrant Roman pinsa at home, start with this basic dough recipe. It’s essential for achieving a light and airy base, typical of the best Italian pinsa makers.

Thanks to a specific flour blend and high hydration, you can easily replicate the classic pinsa texture. Patience is key for optimal results: a long fermentation in the fridge, over 24 hours, enhances flavor, digestibility, and airy structure.

A brief pre-cooking of the Roman pinsa is crucial for a soft yet crispy base. Now, you can top it as you like, choosing between classic ingredients or more creative combinations.

Follow this step-by-step recipe and use your pinsa dough to serve a versatile dish, perfect for sharing and personalizing.

Delicious Pinsa Topping Ideas

• Pinsa with sausage and potatoes
• Vegetarian pinsa
• Genovese pinsa
• Pinsa with gorgonzola
• Pinsa with radicchio, speck, and walnuts
• Pinsa with prosciutto, cherry tomatoes, and mozzarella
• Pinsa with mortadella and burrata
• Pinsa with zucchini flowers, anchovies, and cheese cream
• Pinsa with salmon

Ingredients

• 500g of specific flour blend
• 350ml of water
• 10g of salt
• 2g of dry yeast
• 20ml of olive oil

Instructions

1. Mix the flour and dry yeast in a large bowl.
2. Gradually add water, mixing with a spoon.
3. Add salt and olive oil, and continue to mix until a dough forms.
4. Transfer the dough to a floured surface and knead for about 10 minutes until smooth.
5. Place the dough in a lightly oiled bowl, cover, and let it rise in the fridge for at least 24 hours.
6. Preheat your oven to 250°C (482°F).
7. Divide the dough into portions, shape into ovals, and place on a baking sheet.
8. Pre-cook the dough for about 5-7 minutes.
9. Add your desired toppings and bake for an additional 5-8 minutes until crispy.

Total Time: 30 min prep + 24 hrs rise

Cuisine: Italian