Pinsa Romana
Cold-fermented dough with blended flours
78% hydration
A Roman-style Pinsa dough made with a mix of Italian 00, rice, and spelt/soy flour, cold-fermented for superior flavor and texture.
This authentic pizza recipe uses blend (00, rice, spelt/soy) flour with 78% hydration for perfect texture.
Ingredients
500 g
Italian 00 flour
50 g
Rice flour
40 g
Spelt flour or soy flour
460 ml
Ice cold water
2.5 g
Active dry yeast
(ADY)
10 g
Salt
5 ml
Extra virgin olive oil
30 g
Semolina flour
Recipe Parameters
Hydration
78%
Salt
1.69%
Yeast
0.42%
ADY
Flour Type
Blend (00, rice, spelt/soy)
Ball Weight
280g
Servings
3 pizzas
Recipe Tags
Categories
pinsa
cold-ferment
high-hydration
blended-flour
italian