Pinsa Romana Recipe: Rediscovering Ancient Roman Flavors
Pinsa Romana, a traditional Roman dish with roots dating back to ancient times, is experiencing a resurgence in popularity. This unique pizza-like creation features a lighter, airier crust, distinctive toppings, and a historical connection that adds depth to its modern appeal.
Ingredients for the Dough:
- 4 cups of wheat flour (Type 0 or a mix of Type 0 and Type 1)
- 1 ½ cups of rice flour
- 2 ½ cups of water
- 1 teaspoon of honey
- ½ teaspoon of fresh yeast
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of sea salt
Ingredients for Toppings:
- Tomato sauce
- Fresh mozzarella or stracciatella cheese
- Prosciutto crudo or cured meats
- Arugula
- Cherry tomatoes
- Grated Pecorino Romano cheese
- Extra-virgin olive oil
Instructions:
- Prepare the Dough:
- In a bowl, mix the wheat flour, rice flour, and sea salt.
- In a separate container, dissolve the fresh yeast and honey in warm water. Let it sit for a few minutes until it becomes frothy.
- Combine the yeast mixture with the flour mixture, adding extra-virgin olive oil.
- Knead the dough until it becomes smooth and elastic. Cover the bowl with a damp cloth and let it rise for at least 24 hours in the refrigerator.
- Shape the Pinsa:
- Preheat your oven to the highest temperature possible (usually around 500°F or 260°C).
- Take the risen dough and divide it into smaller portions. Shape each portion into an oval or rectangular form, creating a thin crust.
- Add Toppings:
- Spread a thin layer of tomato sauce on the shaped dough, leaving some space at the edges for the crust.
- Add fresh mozzarella or stracciatella cheese, prosciutto crudo or other cured meats, cherry tomatoes, and any other desired toppings.
- Finish with a sprinkle of grated Pecorino Romano cheese and a drizzle of extra-virgin olive oil.
- Bake to Perfection:
- Place the pinsa in the preheated oven and bake for approximately 10-15 minutes or until the edges are golden brown, and the toppings are cooked to your liking.
- Serve and Enjoy:
- Remove the pinsa from the oven and let it cool for a few minutes.
- Garnish with fresh arugula just before serving to add a peppery, crisp finish.
The result is a pinsa with a light, airy crust and a harmonious blend of flavors that pay homage to the culinary traditions of ancient Rome. Whether enjoyed as a casual meal or a festive gathering centerpiece, Pinsa Romana captures the essence of history in every delicious bite. Buon appetito!
