The Pinsa Romana is a type of pizza with inimitable characteristics.
Due to the particular type of flour and a specific procedure, this type of dough is unmistakably light!

Pinsa Romana must be crunchy on the outside and soft and honeycombed on the inside.

How to make Pinsa Romana?

In this video we will see the whole process from kneading to cooking.

Some specifics:
for this dough I used the mix of flours for Roman pinsa by Corrado Di Marco, I mixed with the Minimix pro edition of the MFitaly company and cooked in the effeuno p134h oven.

📍 Recipe:
1000 g. Flour
800 g. waterfall
6 gr. yeast
25 g. salt

To get a 10% discount on the real blend for Roman pinsa go to www.pinsaforyou.com and enter the code SAVOIA10 at the time of purchase.
The code is valid on all products on the site.

⬇️ Are you looking for original ideas to fill your Pinsa? ⬇️
Watch here:    • PINSA ROMANA: 3 Condimenti per un'esp...  


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