Pinsa Romana (Easy Dough Recipe and Toppings)

4.86 from 7 votes

Make easy and delicious Pinsa Romana following the basic recipe for the Pinsa dough and topping it with your favorite topping.

Prep Time20

Cook Time20

Dough Resting Time1

Total Time1 40

Course: Pizza

Cuisine: Italian

Servings: pinsa

Calories: 1708kcal

Author: Svi

In a large bowl mix all types of flour and yeast.
Continuously whisking slowly add cold water.
Add extra virgin olive oil and salt. Mix well. Cover the bowl with a plastic wrap or a lid and let rest for 30 minutes. Mix again and let rest for another 30 minutes.
Mix with a wooden spoon for the third time.
Now cover again with a plastic wrap or a lid and place the bowl with the dough in the fridge for about 24 hours.
PAY ATTENTION: If your room temperature is lower than 80F (26C) leave the dough on the counter for 2-3 hours (depending on the room temperature) before placing it in the fridge to help start the leavening process. Here's a clue: when you notice the dough starts to rise just slightly (it should NOT double by any means) it's ready to go in the fridge overnight.

The next day, 3-4 hours before baking, take the dough out of the fridge.
Turn the bowl upside down and let the dough come out of the bowl.
Divide the dough in 2 parts. Using your hands form a dough ball out of each piece of the dough.
Cut 2 rectangular pieces of parchment paper that fit your baking sheet.
Place each dough ball on a parchment paper and dust with rice flour.
Cover the dough with a linen towel and let rise for 60 minutes.
TIP: In the meantime prepare the mushroom topping.
Past that time pour a frizzle of extra virgin olive oil on each piece of the dough and using your fingers press into the dough stretching it from center to sides forming an oval pinsa shape.

Preheat oven to 450F (230C).
Transfer parchment paper with pinsa on a baking sheet.
Drizzle with more extra virgin olive oil.
Bake in the lowest part of the oven for about 10 minutes.
Top with sauteed mushrooms and smoked provolone slices and bake again for 5-7 minutes or until pinsa has browned on the edges and cheese has melted.
Garnish with chopped parsley, and freshly grind pepper.

Cut provolone cheese in slices.
Add dry white wine and simmer for another few minutes. Add chopped parsley, salt and pepper to taste. Set aside.
Add clean sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until there’s no more liquid.
Add olive oil and garlic cloves crushed with a flat knife or minced if you like more pronounced garlic flavor. Saute for a minute or two.
Place a large skillet pan over medium heat.

Nutritional information is for one whole Pinsa.