The original Pinsa Romana is recognisable not only for its characteristic oval shape, but also for itswavy surface, which hides within it an amazing alveolation.
This particular surface is obtained thanks to the pressure of the fingers of the master pinsaioli, who with art and experience work the dough to create those bubbles that retain the air in the mixture and make the pinsa so crunchy and digestible. It is therefore in the rolling out the dough which hides one of the secrets of the success of our beloved Pinsa Romana.
FINGERTIP DRAWING
The reason why rolling out is so important is simple: the dough for Pinsa Romana has peculiar characteristics for hydration, leavening and maturation, therefore, if not handled with skill, it can be penalized during the cooking phase. Essentially, it is necessary to preserve the air bubbles inside the dough, which will guarantee the lightness of the final product.
For this reason with Pinsa Romana it is only possible to hand-drawing: by rolling out the pinsa with different methods we would produce excessive stress on the dough and the gas formed inside it will be dispersed, decreasing the potential of the final product during cooking which will no longer be soft and fragrant.
The second fundamental factor for the success of the pinsa is delicacy: the spreading requires well-spaced fingers and a light touch. In this step, the dusting.
THE IMPORTANCE OF DUSTING
The dust off They are essential in the preparation of a Pinsa Romana, just as they are for pizza in general: it is thanks to their use that the preparation is refined and then a good cooking is carried out.
First of all, the role of dusting is to make the smooth drafting and prevent the dough from sticking to the work surface. Secondly, dusting contributes to the characteristic aroma of Pinsa Romana, that fragrance which is very reminiscent of the aroma of homemade bread.
An important step, after having rolled out the dough, is to “shake” it, that is shake it lightly before placing it on the counter for the seasoning, so as to let the excess dust fall off which could alter the flavor of the pinsa during cooking. Small final tip: it is important to let the bubbles “pop” near the edge because remaining uncovered by the seasoning, they could blacken in the oven.
Once this work is done, we put very little oil on the surface and off to the oven for a first cooking. In the pizzeria the oven will be set to 310-320 degrees; at home instead, to compensate for the fact that the oven will reach a maximum of 250 degrees, you can prepare a pan turned upside down right from the moment of preheating on whose hot surface we will place our pinsa. After a first quick cooking, you can season our Pinsa Romana and off again to the oven to complete the work!
If you want to discover other little secrets of the Processing of Pinsa Romana, continue to follow the insights of our blog.
