Ancient Roman Pinsa Dough Recipe

Ancient Roman Pinsa Dough Recipe

Ancient Roman Pinsa Dough Recipe. This is a traditional Roman pinsa recipes from our Master Baker in Rome. This dough requires a Poolish which is a preferment the Poolish needs to be prepared 12-16 hours in advance before adding to Pinsa Dough.

Roman Pinsa

Ancient Roman Pinsa Dough Recipe

Ancient Roman Pinsa Dough Recipe. This is a traditional Roman pinsa recipes from our Master Baker in Rome. This dough requires a Poolish which is a preferment the Poolish needs to be prepared 12-16 hours in advance before adding to Pinsa Dough.
5 from 13 votes
Prep Time 15 mins
Cook Time 2 mins
Total Time 3 hrs 17 mins
Cuisine Italian
Servings 30 pieces

Ingredients
  

Poolish

  • 500 grams all purpose flour 100%
  • 500 grams Water 100%
  • 2 grams Fresh Yeast 0.2%

Ancient Roman Pinsa Dough

  • 2000 grams all purpose flour 100%
  • 1200 grams Water 60%
  • 1002 grams Poolish 50%
  • 50 grams Salt 2.5%
  • 60 grams Extra Virgin Olive Oil 3%

Instructions
 

Poolish

  • Prepare Poolish one day in advance before adding to Pinsa Dough. Add Flour, Water and Fresh Yeast to a mixing bowl and mix 5 low and 5 high. After mixing is complete, transfer Poolish to dough bin and let ferment for 12-16 hours before adding to Pinsa dough.

Ancient Roman Pinsa Dough

  • Preheat your oven prior to mixing to 350 degrees Celsius / 662 Fahrenheit. Add all ingredients including the Poolish into mixing bowl and mix on low for 10 minutes then on high for 5 minutes or until dough is fully developed. Dough temperature should be in the range of 24-26 degrees Celsius.
  • Once dough is fully developed, perform a window test to ensure dough development is optimal.
  • Place dough in a floured or greased dough bin and bulk ferment for 3 hours at room temperature. You can also place the dough in the cooler or refrigerator and retard over night before processing the dough.
  • Once fermentation is complete, cut pieces of 260 grams and gently shape into an oval shape and place piece onto floured boards. Continue to do this until you've finished dividing all your dough.
  • Cover and let sit at room temperature for 45-60 minutes.
  • Place Semolina flour onto table, then put the dough piece on top of semolina flour and starting dimpling from the outer rim continue dimpling towards the center of the dough piece. Once completely flattened, sprinkle some olive oil or canola oil onto top of dough piece and bake place directly into oven stone and bake for approximate 60 seconds.
  • Step 2 - Dimpling technique
  • Step 3- Dimpling
  • Step 4 -Dimpling complete
  • Step 5 - Baking
    pinsa
  • Roman Pinsa
Keyword Ancient Roman Pinsa Dough Recipe


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