Roman Pinsa Recipe
Roman pinsa, a wonderful and appetizing invention: not a focaccia, not a pizza, but a unique leavened product. Discover how to prepare it!
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Roman Pinsa
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.giallozafferano.com.
Cooking tools:
- Pizza stone
- Pizza peel
- Deep-fry thermometer
- Kitchen scale
- Fine-mesh sieve
- Measuring cup
- Oven
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Pot
- Baking sheet
- Baking dish
- Paper towel
- Plastic wrap
- Kitchen towel
- Airtight container
Ingredients
- Pinsa flour 2.2 lbs
- Fresh brewer's yeast 0.25 oz
- Water (chilled from the fridge) 3 ¼ cups
- Fine salt 1 tbsp
- Extra virgin olive oil 1 ½ tbsp
- Remilled durum wheat semolina to taste
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