The Ultimate Pinsa Recipe – Crispy, Airy, and Delicious

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!

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.

Final Thought on Pinsa Recipe

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!

The Ultimate Pinsa Recipe – Crispy, Airy, and Delicious

Author: shaheen

Print Recipe

Pin Recipe

Servings: 3

Ingredients

For the Dough:

• 2 cups all-purpose flour ((250g))
• 1 cup rice flour ((120g))
• ¹⁄₂ cup soy flour ((60g))
• 1 teaspoon salt
• 1 teaspoon dry yeast
• 1 ¹⁄₄ cups (300ml)
• 1 tablespoon olive oil
• For the Toppings
• ¹⁄₂ cup crushed tomatoes
• 1 teaspoon oregano
• ¹⁄₂ teaspoon salt
• 1 cup mozzarella cheese, shredded
• 4 fresh 4–5 basil leaves
• 1 tablespoon extra virgin olive oil

Instructions

1. 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.
   Mark as complete
2. Cover the dough with plastic wrap and refrigerate for 24–48 hours. This slow fermentation enhances the flavor and texture.
   Mark as complete
3. Take the dough out and let it rest at room temperature for 2 hours.
   Mark as complete
4. Preheat your oven to 475°F (245°C). Stretch the dough into an oval shape, about 1/2 inch thick, using your hands.
   Mark as complete
5. Place the dough on a parchment-lined baking sheet and bake for 5–7 minutes until slightly crisp
   Mark as complete
6. Spread crushed tomatoes over the crust, sprinkle salt and oregano, and top with mozzarella. Bake for another 5–7 minutes until golden and bubbly.
   Mark as complete
7. Finish & Serve
   Mark as complete

Nutrition Facts

Servings 3

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 28g10%

Dietary Fiber 3g12%

Sugars 2g

Protein 8g16%

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