Premix for Roman Pinsa and Pizza on a Paddle

Pinsa Romana is a typical focaccia very popular in the Capital, which in recent years has spread throughout Italy. It is known for its light and crispy crust and a soft, airy crumb. Once baked, it can be topped simply with oil and salt or more often filled with ham, salami, mozzarella, cheeses, and mixed vegetables.

Preparation is simple, although it requires long resting times. The full instructions are provided in the product sheet, but here is a brief summary:

• Knead until you obtain a soft and smooth dough.
• Let the dough rest in the refrigerator (at about 4–5°C) for at least 18 hours (up to 3 days).
• Once removed from the fridge, allow it to rest at room temperature for about 30 minutes.
• Roll out the dough on a floured surface into a rectangular shape (divide it if too large).
• Let it rise.
• Stretch the dough slightly with your hands and place it on the oven peel or baking base.
• You can top it before baking (PIZZA IN PALA) or after baking/almost done (PINSA ROMANA).
• Bake without ventilation at 240–250°C for the required time depending on size.

The quantities (in grams) and ingredients needed for the preparation are listed below. The preparation method is available in the product sheet.

The dosages with dry yeast instead of fresh yeast are:

If you're interested, you can purchase dry yeast by clicking here.