The Ultimate Pinsa Recipe – Crispy, Airy, and Delicious

It is easy to make and can be customized with your favorite toppings. Enjoy this tasty dish on its own, or serve it with a side of veggies or a salad for a complete meal.
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A Roman Delight – The Story Behind Pinsa

The first time I tasted Pinsa Romana, I was walking through the charming cobblestone streets of Rome. A local bakery, its aroma wafting through the air, drew me in. What I discovered was a pizza-like delight with a light, crispy crust and a rich, flavorful topping. Unlike traditional pizza, pinsa is made with a unique blend of flours, resulting in an airy yet crunchy base. Now, I’m bringing this authentic Pinsa Recipe to your kitchen so you can enjoy this Roman specialty anytime!

Why You’ll Love This Pinsa Recipe

  • Healthier Alternative – Lower in gluten and made with a mix of flours for easier digestion.
  • Crispy Yet Airy – The long fermentation process results in a crunchy crust with a pillowy inside.
  • Customizable Toppings – From classic Margherita to prosciutto and arugula, you can make it your own.
  • Easy to Make – While it requires some resting time, the actual prep is simple and rewarding.

Ingredients for Pinsa Recipe

For the Dough:

  • 2 cups (250g) all-purpose flour
  • 1 cup (120g) rice flour
  • 1/2 cup (60g) soy flour
  • 1 teaspoon salt
  • 1 teaspoon dry yeast
  • 1 1/4 cups (300ml) cold water
  • 1 tablespoon olive oil

For the Toppings (Classic Pinsa Margherita):

  • 1/2 cup crushed tomatoes
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 cup mozzarella cheese, shredded
  • 4–5 fresh basil leaves
  • 1 tablespoon extra virgin olive oil

How to Make Pinsa?

1. Prepare the Dough

In a large bowl, mix the flours and salt. Dissolve the yeast in cold water, then gradually add it to the flour mixture. Knead the dough for about 10 minutes, then add olive oil and knead until smooth.

2. Cold Fermentation

Cover the dough with plastic wrap and refrigerate for 24–48 hours. This slow fermentation enhances the flavor and texture.

3. Shape the Pinsa

Take the dough out and let it rest at room temperature for 2 hours. Preheat your oven to 475°F (245°C). Stretch the dough into an oval shape, about 1/2 inch thick, using your hands (avoid rolling pins for a rustic texture).

4. Pre-Bake the Crust

Place the dough on a parchment-lined baking sheet and bake for 5–7 minutes until slightly crisp.

5. Add Toppings & Bake

Spread crushed tomatoes over the crust, sprinkle salt and oregano, and top with mozzarella. Bake for another 5–7 minutes until golden and bubbly.

6. Finish & Serve

Drizzle with olive oil, add fresh basil leaves, and serve hot!

Nutritional Facts (Per Serving)

  • Calories: 220
  • Protein: 8g
  • Carbohydrates: 34g
  • Fat: 5g
  • Fiber: 3g
  • Sugar: 2g

FAQ – Your Questions Answered

1. What makes pinsa different from pizza?

Pinsa is made with a unique flour blend and undergoes long fermentation, making it lighter and crispier than traditional pizza.

2. Can I use only all-purpose flour?

You can, but the mix of flours is what gives pinsa its signature texture.

3. Can I freeze the dough?

Yes! After fermentation, portion the dough, wrap it, and freeze for up to 3 months.

4. What are some other topping ideas?

Try prosciutto & arugula, mushroom & truffle oil, or figs & goat cheese for a gourmet twist.

5. Can I make pinsa without an oven?

Yes, cook it in a cast-iron skillet over medium heat, covering it for even cooking.

Pro Tips for Perfect Pinsa

  • Use cold water for the dough to slow down yeast activation and enhance texture.
  • Let the dough ferment for at least 24 hours to develop deep flavors.
  • Pre-bake the crust before adding toppings to ensure crispiness.
  • Avoid rolling pins, as stretching by hand creates the best texture.
  • Use high-heat baking (475°F) to mimic a wood-fired oven effect.

Image Prompts for MidJourney

  • A top-down view of a golden, crispy pinsa with bubbling cheese.
  • A chef stretching pinsa dough by hand on a wooden counter.
  • A slice of pinsa being lifted, showing its airy, light interior.
  • A rustic table setting with different types of pinsa, fresh basil, and olive oil.

This Pinsa Recipe is a game-changer for any pizza lover looking for a lighter, crispier alternative. Whether you stick to the classic Margherita or explore unique toppings, pinsa will become a new favorite in your kitchen. Try it today and experience the flavors of Rome at home!

Cuisine & Course

This Pinsa Recipe originates from Italian cuisine, particularly Roman cuisine. It is a perfect dish for lunch, dinner, or even an appetizer, offering a lighter alternative to traditional pizza.

The Ultimate Pinsa Recipe – Crispy, Airy, and Delicious

Ingredients

Instructions

  1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

  2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

  3. Preheat the oven to 375°F (190°C).

  4. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook for 5 minutes, or until the vegetables are tender.

  5. Add the oregano, basil, salt, and black pepper, and stir to combine.

  6. Add the tomato sauce and cooked beans to the skillet and stir to combine.

  7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese shreds and vegan parmesan cheese on top.

  8. Bake for 10-15 minutes, or until the cheese is melted and bubbly.

  9. Serve hot ♨ and enjoy!

Nutrition Facts

Servings 1

Serving Size 1

Amount Per Serving
Calories 386kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2.4g12%
Total Carbohydrate 56.5g19%
Sugars 7.5g
Protein 18.2g37%
Vitamin A 302 IU
Vitamin C 12 mg
Calcium 135 mg
Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Frequently Asked Questions

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Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.