Pinsa Romana is a traditional Italian recipe (originating in Roma) for an oval pizza with a wheat flour, rice flour and soy flour dough served topped with mushrooms and smoked provolone cheese. The full recipe is presented here and I hope you enjoy this classic Italian version of: Pinsa Romana.
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Pinsa, also known as Pinsa Romana is an oval-shaped pizza made with a mix of three different flours (wheat, soy and rice) that can be topped with a variety of toppings, much similar to those of classic pizza. This recipe was actually invented in 2001 by Corrado Di Marco and his father. If you can't find soy flour then simply double the rice flour in the recipe below.
Ingredients:
For the Pinsa Dough:
400g plain (all purpose) flour
50g rice flour
50g soy flour
400ml cold water
1 tbsp Extra virgin olive oil, plus more for rubbing
½ tsp active, dry yeast
1 tsp salt
Pinsa Topping with Mushrooms and Cheese:
450g mushrooms of your choice (whole or sliced)
350g smoked Provolone cheese
125ml dry white wine
2 garlic cloves, crushed with the flat of a knife
Fresh flat-leaf parsley
Extra virgin olive oil
Salt and freshly-ground black pepper, to taste
Method:
you will need to prepare the pinsa dough the night before baking.
In a large bowl mix together the plain flour, rice flour and yeast. Whilst whisking constantly gradually add in the cold water.
Finally mix in the extra-virgin olive oil and salt. Cover the bowl with clingfilm or a lid and set aside to rest for 30 minutes. Mix again and let it rest for another 30 minutes.
Give it a final mix with a wooden spoon then over with clingfilm or a lid and set the dough in the refrigerator for about 24 hours.
Note, if your room temperature is lower than 26°C allow the dough to prove on the counter for 2-3 hours (depending on the room temperature) before placing it in the refrigerator as this will to help start the leavening process. Essentially you want to wait until you notice that the dough starts to rise just slightly before setting it in the fridge over-night.
The next day, about 3–4 hours before baking, take the dough out of the refrigerator. Invert the bowl and let the dough fall out onto a lightly-floured work surface.
Divide the dough into two equal portions then, using your hands shape the dough pieces into balls.
Line two baking trays with two pieces of baking parchment. Set each ball of dough on a baking tray and dust with rice flour.
Cover the dough with a linen towel and let set aside in a warm spot to prove for 60 minutes (in the meantime you can prepare the mushroom topping).
For the topping: cut the provolone cheese in slices and set aside. Clean and slice the mushrooms then add to the pan. The mushrooms will release their excess liquid and you need to continue cooking for a further 5–6 minutes, until the mixture is essentially dry.
Add the olive oil and garlic (either crushed with the flat of a knife or minced if you like a pronounced garlicky flavour). Fry for 1–2 minutes until the garlic is no longer raw. Take off the heat and set aside until needed.
Bring the wine to a simmer in a large frying pan. Cook for a few minutes then add the chopped parsley and season to taste with salt and freshly-ground black pepper.
Once proved for an hour, remove the cloth covering the dough then pour a drizzle of extra-virgin olive oil over each piece of dough and using your fingertips press into the dough, stretching it from the centre to the sides and forming the classic oval pinsa shape.
Pre-heat your oven to 230C (or as high as it will go). Once the oven is hot drizzle the pinsa dough with extra-virgin olive oil then set in the lowest part of the oven for about 10 minutes. Remove from the oven and top with fried mushrooms and smoked provolone slices. Return to the oven and bake again for 5-7 minutes or until the pinsa has browned on the edges and cheese has melted.
Garnish with chopped parsley, and freshly-ground pepper then serve.
