Some have called it the ancestor of Pizza. Its peculiarity lies in being very digestible because it has less yeast and the dough is rested from 24 h upwards. We are talking about Pinsa Romana, a Made in Italy recipe proposed today by bakery devotees to bring it to tables all over the world.

Its secret, besides its inviting and versatile appearance, lies in its digestibility. The dough is made from a mixture of wheat, rice and soybean flour, sourdough and 75/80 percent water. Today the basic recipe has been revisited and adapted for many types of dough. We can find variations that contain spelt, millet, barley, organic flours, and brewer's yeast. But the perfect preparation relies on the right calibration between the flour mixture and the water to give it the appearance of a fluffy, light and digestible cloud of bread.

Unlike pizza, the dough for Pinsa is very wet and difficult to work with by hand; when cooked, it is crispy outside and soft inside. The calories are significantly lower than those of pizza and the typical shape is elongated, its name in fact derived from the Latin word "pinsere" meaning to stretch, to crush.

We experimented with our clients with a recipe that we offer below

Pina recipe:

Ingredients

• 1300 g wheat flour 350 / 400 W

• 40 g of rice flour

• 40 g of soy flour

• 20 g wheat flour

• 1 liter of water

• 6 g of dried sourdough

• 20 g of salt

• 20 g of olive oil

PREPARATION

Mix all the dry ingredients together and pour them into the mixer. Pour in 700 ml of water and knead at minimum speed for one minute and then increase the speed for another 10min. Add the salt and oil while continuing to knead. Pour in the remaining water, kneading for another 5 minutes.

Let the dough rest for 40 minutes. Wanting every 10 minutes. Once finished let the dough rest in the refrigerator, for 24 hours, take the dough back and divide it into smaller balls, to rise in the refrigerator for another 5 hours.
Next, you can take each loaf and spread it out on a baking sheet giving it the classic rectangular shape. Bake at 250° in static mode or bake on refractory stone for best yield. Stuff the pinsa with your favorite toppings.

If you are thinking of opening a pinsery you are reading the right article! ALBA equipment will be able to follow and support you in all stages of planning and development of your project.

Your strength product with our workhorse: customization. For more than 30 years we have been designing and building purpose-built solutions for industrial and artisan production of bakery products. Fertile ground for successful project excellence!

ALBA equipment has developed a complete range of food machinery. You can turn to us for any need to automate your bakery and pastry production. From Pizza to Brioches with Alba you will bring to the table an all-Italian brand guaranteeing the best quality.

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