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Roman Pinsa is a modern style of Roman Pizza, and it was born from the idea of Corrado Di Marco, which combined different flours to achieve a light and super crispy type of pizza.
This high hydration dough (80%) is baked at high temp on stone, giving the Pinsa an "explosion" effect in the first 3 minutes of the baking process, making it lighter, crispier, and tastier.
I tried to replicate this Roman style of Pizza following the guidelines of the Roman Pinsa Association, and I was able to achieve something very similar with the mix of flour described in their recipe.
Like anything else, this method takes patience as we let our dough rests multiple times so the gluten can develop properly, but the results were truly unique and spectacular.
Oh, and if you hear that Roman Pinsa was created in Ancient Rome and it's been around for thousands of years...well, you've been fooled! 😅

Check the recipe here:
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KITCHEN EQUIPMENT USED IN THIS VIDEO:
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POLSELLI SUPER Flour: [ Ссылка ]
RICE Flour: [ Ссылка ]
SPELT Flour: [ Ссылка ]
Flour Sieve: [ Ссылка ]
OONI Perforated Peel: [ Ссылка ]
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MISEN Chef Knife: [ Ссылка ]
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#pinsa
#romanpinsa
#romanpizza
#highhydrationpizza
#alveoli
#opencrumbpizza

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