Traditional Italian Pinsa
Experience the rustic charm of an authentic *Traditional Italian Pinsa*, a lighter, crispier alternative to classic pizza. Crafted with a unique blend of all-purpose, rice, and soy flours, this pinsa dough achieves an airy texture and irresistibly crispy crust. Slow-proofed for optimal flavor and baked at high heat, the pinsa base is then layered with tangy tomato sauce, gooey mozzarella, and aromatic toppings like fresh basil, oregano, and a drizzle of olive oil. Perfect for sharing, this flexible flatbread recipe offers a taste of Rome in every bite—ideal for pizza night or casual gatherings. With its delightful balance of chewy and crunchy, pinsa is destined to become your new favorite Italian indulgence!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Rice flour
- 50 grams Soy flour
- 2 grams Active dry yeast
- 400 milliliters Water
- 10 grams Salt
- 10 milliliters Olive oil
- 200 grams Tomato sauce
- 200 grams Mozzarella cheese
- 5 Fresh basil leaves
- 5 grams Oregano
- 100 grams Fresh mozzarella cheese
Instructions
In a large bowl, combine the all-purpose flour, rice flour, and soy flour.
Dissolve the yeast in 100 milliliters of lukewarm water and let it stand for 10 minutes until it becomes foamy.
Gradually add the yeast mixture, the rest of the water, the olive oil, and the salt to the flour mixture. Stir with a wooden spoon to form a sticky dough.
Cover the bowl with a damp cloth and let it rest at room temperature for 2 hours or until it has tripled in size.
Once the dough has risen, deflate it gently and transfer it to a lightly floured surface.
Divide the dough into 4 equal portions. Shape each portion into an oval, and flatten it till it’s about 1/2 inch thick.
Place the flattened ovals on a baking sheet lined with parchment paper.
Preheat the oven to 250°C (480°F).
Spread a thin layer of tomato sauce over each oval, leaving a small border around the edges.
Divide the shredded mozzarella cheese evenly over the tomato sauce-covered ovals.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the cheese has melted.
Remove from the oven and add slices of fresh mozzarella cheese along with fresh basil leaves.
Sprinkle with oregano and a drizzle of olive oil before serving.
Cut the pinsa into wedges and serve immediately.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 6234 mg | 271% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 15.5 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2472 mg | 190% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2500 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
