Pinsa
Pinsa romana is marketed as an “ancient” Roman flatbread, but it’s a straight-up modern invention. It launched in 2001 at Corrado Di Marco’s pizzeria La Pratolina near the Vatican. Despite the branding, there’s no historical evidence that ancient Romans ever made or ate anything resembling pinsa. The name is inspired by the Latin verb pinsere, meaning “to press or stretch,” but the dish itself is a 21st-century creation. Di Marco’s oblong, pizzalike flatbread has quickly become part of Italy’s new wave of doughs that prioritize long fermentation and digestibility over tradition. His blend of wheat, rice, and soy flours creates a light, crisp crust that’s wildly popular in Rome and beyond. Today, there are certified pinserie from San Francisco to Tokyo. So much for needing a passport.
17 ingredients
Prep: 45 mins
Cook: 10 mins
Pinsa
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Ingredients (17)
Ingredients (17)
Capricciosa (Mushroom, Artichoke, Egg, and Prosciutto)
Instructions
In the bowl of a stand mixer fitted with the dough hook, combine the bread (3 ⅔ cups), rice (⅖ cup), and soy flours (2 Tbsp) and the yeast (1 ⅖ tsp).
Add 12 ⅓ oz of the water and mix on low speed until the dough comes together and there is no more dry flour in the bowl, about 3 minutes.
Let the dough rest, still in the mixer, for 5 minutes.
Add the salt (2 ⅖ tsp) and mix until incorporated, then add the remaining 1 ¾ oz of water.
Mix on medium speed until the dough is smooth, about 4 minutes.
With the mixer still running on medium speed, slowly add the oil (2 ⅕ tsp) and mix until incorporated.
Increase the speed to medium-high and mix until the dough is smooth, elastic, and shiny, about 10 minutes more.
Transfer the dough to a lightly oiled medium bowl. Cover tightly with plastic wrap and set aside to rest at room temperature for 30 minutes.
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