The pinsa dough: the process for an extraordinary result

The pinsa romana, born in 2001 from an intuition of Corrado Di Marco, has won over consumers in Italy and in the rest of the world thanks to its unique mix of taste, lightness, crunchiness and low-calorie intake. 

The dough is the key element for the success of the product, significantly influencing its taste, lightness and caloric content. The careful selection of the raw materials, together with the care, technique and attention devoted to the preparation of the dough, are fundamental to offering a satisfying culinary experience.

The dough determines the taste, the caloric intake and the characteristic lightness of the pinsa, making it appetising even for those with specific dietary restrictions or those looking for a dish with a balanced nutritional profile.

In addition, the use of dried sourdough ensures higher digestibility, reducing the risk of gastrointestinal disorders; nutritionally, the dough of the pinsa romana offers a balanced combination of carbohydrates, proteins and fats, making it an appetising and healthy option for nutrition-conscious consumers.

The fundamental elements of any dough are the flour mix, water and yeast. Each component plays a crucial role in creating a well-blended dough and determining the nutritional, texture and flavour characteristics of the final product. 

Flour is the basic structure and contains the proteins that form gluten, which is necessary for the retention of leavening gases. Water is essential for hydrating the flour, and yeast, in turn, is responsible for fermenting the dough, which makes it soft and light. Mixed correctly, these elements combine to form a homogenous mass that can be shaped and worked.

The correct proportions of the ingredients are crucial for a quality dough. If the proportions are changed too much or arbitrarily, there could be problems during kneading and rising. For example, if the dough contains too much flour in relation to water, it will be dry and difficult to work with, making it difficult to form the gluten mesh. Conversely, if the dough is too moist due to too much water, it will be sticky and difficult to handle. 

Dough hydration refers to the ratio between the amount of water and flour, which influences the texture of the dough and the end result. High hydration, typical of pinsa, produces a softer and lighter dough, but requires very careful and delicate handling during processing, as well as strict adherence to rising times. 

The choice of yeast is of crucial importance in the production of baked goods. Yeast can be of different types, including brewer's yeast and natural yeast (sourdough). Brewer's yeast is commonly used for baking and acts quickly, while sourdough, which is obtained from the controlled fermentation of flour and water, takes longer but gives a distinct flavour and texture to the final product. 

Salt and oil are key ingredients. Salt regulates the activity of the yeast, strengthens the structure of the gluten and enhances flavours. Oil, on the other hand, gives softness and adds a rich flavour to the dough. The right combination can make all the difference in the quality and flavour of the end result.

For an excellent handmade pinsa, kneading the dough requires care and attention. Here are the essential steps:

1. To follow the original pinsa romana recipe, put the flour in a large bowl and add the dry yeast, about 3 grams per kilo of flour. 

2. Gradually pour the cold (refrigerated) water into the bowl, with a proportion of 80%, that is 800 grams of water per kilo of flour. Ideally, 20% of the water should be kept for later, and ice cubes should also be used to facilitate the creation of the gluten mesh.

3. Proceed to knead the dough with your hands, folding, crushing and folding again. Continue kneading for about 10-15 minutes, until the dough becomes elastic and smooth;

4. Now add 20 grams of salt, 20 grams of extra-virgin olive oil and the remaining amount of water, mixing everything evenly until the water is completely absorbed;

5. Place the dough in a large bowl and cover with cling film, and allow it to rise for up to 72 hours in the refrigerator; 

6. Make dough balls and roll them out using the movement of the pinsere, i.e. pressing the surface gently to stretch it into an oval shape.

In a pizzeria (or pinseria), pre-cooking takes place at around 300 to 320 °C, between 60 and 90 seconds. It is then seasoned and placed back in the oven for the final baking and topping. 

At home, the limit for the temperature of the oven is usually around 250°C. For brilliant results, you can deal with it using an upside-down baking tray or a refractory stone.