Roman Pinsa: The Ancient Dough Reborn

The Flour Blend

Unlike standard pizza dough, pinsa dough uses a special blend of flours for balance and digestibility:

• Wheat flour (Tipo 0 or Tipo 1) — provides gluten and structure
• Rice flour — absorbs water and gives crispness
• Soy flour — adds elasticity and prolongs freshness

The hydration is very high — about 75–80%, meaning the dough is sticky and soft. That's what gives pinsa its cloud-like texture after baking.

Fermentation and Rest

Pinsa dough needs time. After kneading:

1. Let it rest at room temperature for 30 minutes.
2. Fold it once or twice to strengthen the gluten.
3. Store it in the fridge for 24–48 hours (cold fermentation).
4. Before baking, let it return to room temperature and rest another 2 hours.

This long process develops flavor and makes it extremely digestible.

Baking

Shape the dough by hand, never with a rolling pin — pinsa should be oval and about 1.5 cm thick. Bake at 280–300°C (535–570°F) on a baking stone or pizza steel for 6–7 minutes, until golden and airy.

Toppings

Pinsa is incredibly versatile:

• Classic Margherita — tomato, mozzarella, and basil
• Mortadella & pistachio cream (a Roman favorite)
• Ricotta & spinach for a lighter, vegetarian option
• Porchetta & arugula for the true Roman flavor

Tip: Don't overwork the dough. The high water content makes it delicate — handle it with wet hands and patience. The reward? A light, fragrant base that melts in your mouth yet stays crispy underneath.