Starter

Pinsa Romana with mozzarella, tomatoes and moutnain basil

120 min

difficult

for 4 persons

The Pinsa Romana delights with its airy dough, delicate toppings, and authentic Italian flair. A moment of indulgence just like in Rome – light, easy to digest, and simply perfect for any occasion.

Here’s what you need:

Pinsa dough

• 1 kg Pinsa flour
• 750 g cold water
• 20 g native olive oil
• 7 g fresh yeast
• 20 g salt
• Semolina for the work surface"

Topping

• fresh cherry tomatoes
• 5 g salt
• some basil leaves
• 1 Brimi pizza block lactose free
• some olive oil for drizzling
• 1 a jar of whole peeled San Marzano tomatoes (400 g)

Let’s go

Preparation

Mix the flour and water briefly, then cover and let rest for 20–30 minutes. Next, add the yeast, olive oil, and salt. Knead with the dough hook of a stand mixer for about 5–8 minutes on low speed, then 8–10 minutes on medium speed, until you have an elastic dough that can be stretched without tearing. The exact kneading time may vary depending on your mixer and the type of flour used.
Cover the dough and let it rest at room temperature for 30–60 minutes, then seal it airtight and refrigerate for 24 hours to proof.
Remove the dough from the refrigerator, divide it into four equal portions, and shape each into a ball. Cover well or seal, then let rise at room temperature for about 4 hours, until the volume has noticeably increased.
Preheat the oven to at least 250 °C (top/bottom heat) about 30 minutes before baking. Generously flour your work surface. Place one dough ball onto the floured surface and gently shape it into a long oval using your fingers, leaving the edges slightly higher.
Transfer the shaped dough onto a floured pizza peel and slide it briefly into the oven. Then, top with tomato sauce and diced mozzarella. Bake the pinsa for about 5–6 minutes, until crisp.

To serve

Remove the pinsa from the oven, top with cherry tomatoes and fresh basil leaves, and drizzle with olive oil.

Tip!

Also a delight when made with Fior di Latte mozzarella!