Pinsa Romana Cacio e Pepe | Crispy Roman Cheese Flatbread
(0)
35 min
Under an hour
Kifli Kukták
A hagyományos római pinsa a modern olasz konyha egyik legnagyobb kedvence: a búzaliszt és rizsliszt keverékéből gyúrt, magas hidratációjú tészta kívül ellenállhatatlanul ropogós, belül pedig felhősen puha és légies. Erre a mennyei lepényalapra a klasszikus római Cacio e Pepe ízvilága kerül: krémesre olvadó mozzarella, bőséges finomra reszelt Pecorino Romano sajt és frissen őrölt, illatos fekete bors. Gyorsan és egyszerűen elkészíthető, tökéletes vacsora az olasz ízek rajongóinak.
Preparation method
Preparing the pinsa dough
In a bowl, mix together the all-purpose flour, rice flour, dry yeast, and fine salt. Gradually pour in the cold water and extra virgin olive oil, then knead into a soft, smooth dough.
Shape the dough into a ball, cover with a kitchen towel or cling film, and let it rise at room temperature for at least 60-90 minutes until it doubles in size and becomes nicely bubbly.
Preheat the oven to 230 °C (220 °C for fan-assisted ovens). Line a baking sheet with baking paper and grease it lightly with olive oil.
Chef's tip
Rice flour is the secret to the pinsa's crispiness: during baking, it creates an extra light, blistered crust on the dough, while keeping the inside delightfully soft.
The true soul of Cacio e Pepe comes from freshly ground black pepper and distinct Pecorino Romano. Sprinkle the pepper on while it is still piping hot when serving to immediately release the essential oils!
Ingredients
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