Roman Cheesy Pinsa | Crispy Italian Flatbread
(0)
50 min
Under an hour
Kifli Kukták
Kívül ellenállhatatlanul ropogós, belül pehelykönnyű római pinsa gazdag olvasztott sajtokkal, krémes burratával és friss bazsalikommal.
Preparation method
Preparing and proofing the dough
In a spacious mixing bowl, thoroughly mix together the fine wheat flour, rice flour, instant yeast, and fine salt. Gradually pour in about 280-300 ml of ice-cold water and 20 ml of extra virgin olive oil, then work it together with a wooden spoon or stand mixer into a soft, slightly wet dough.
Cover the bowl with a damp kitchen towel and let it rest for 30 minutes at room temperature. Then, with oiled hands, fold the edges of the dough towards the center a few times. Repeat the folding twice more at 20-minute intervals, then cover and let rise for 3-4 hours to achieve a nice, bubbly structure.
Shaping and pre-baking
Preheat the oven to the highest possible temperature (240-250 °C) and place a baking sheet inside to heat up. Turn the dough out onto a work surface generously dusted with rice flour, divide it in half, and gently press it out with your fingertips into a characteristic oval shape, taking care not to press out the air bubbles.
Chef's tip
The secret of authentic Roman pinsa lies in the addition of rice flour and high hydration: the rice flour prevents the dough from becoming overly dense, resulting in an exterior that is exceptionally crispy, while the inside remains cloud-like, light, and airy.
Never bake the burrata together with the dough in a hot oven! Placing cold or room-temperature creamy burrata onto the hot pinsa creates that unforgettable textural contrast that Italians adore.
Ingredients
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