Pinsa Alla Romana – Roman Pinsa
Discover the recipe of our Pinsa alla romana – Roman Pinsa, proposed by the chef Angelo Romano – Pizzeria Infermento, Naples.
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Cooking tools:
- Kitchen scale
- Stand mixer
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
- Baking sheet
- Oven
Ingredients
- 800 g Italian type 00 organic flour
- 150 g rice organic flour
- 50 g soy organic flour
- ½ sachet of dried yeast (about 1 g)
- 20 g salt
- 20 ml extra virgin olive oil
- 1 litre cold water (chilled from the refrigerator)
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