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.
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.
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
- 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.
- Preheat your pizza oven to 350 degrees Celsius / 662 Fahrenheit about 20 minutes prior to shaping the dough. If you don't have a pizza oven don't worry, set your current home oven to 235°C or 455°F and place a baking stone in the middle rack.
- 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 pizza oven and bake for approximate 60 seconds.
- If your using a conventional home oven, bake for 2-3 minutes.
- Step 2 - Dimpling technique
- Step 3- Dimpling
- Step 4 -Dimpling complete
- Step 5 - Baking
Chad Wheeler
December 10, 2017 at 5:16 pmI made these pinsa pizza dough and it turned out perfect. Thanks for the step by step instructions very helpful
Anna
June 25, 2018 at 4:54 pmI’ve tried a few pinsa recipes, let me tell you this is the best one yet. THX
Brent
August 28, 2018 at 8:59 pmJust made this …Fantastic recipe!! Although it’s seems more of an industrial recipe based on oven temperature what I did was baked it at 450F and it turned out quit nice.
George
September 6, 2018 at 1:06 pmNice recipe!!
Anthony
November 25, 2018 at 4:16 pmHow long? This thing says 60 seconds (??)
Joe C
October 18, 2018 at 3:43 pmottima ricetta, bella crosta e buon sapore
Philip
November 25, 2018 at 12:43 pmbeen looking for this recipe for along time Thank you!!!!
GNF
September 6, 2019 at 4:15 amThis is a really nice pinsa recipe. there are a number of transportable Pizza ovens which will heat to 450. Roccbox is a very good one.
alx
June 9, 2020 at 3:30 amHi! nice pizza dough!
Quick question : doesnt the pinsa use rice flour & soya flour these days? thanks!