Roman pinsa, born in 2001 from an intuition of Corrado Di Marco, has conquered Italian and international consumers thanks to its unique mix of taste, lightness, crunchiness and limited calorie intake.
The role of dough in the Roman pinsa experience
The dough is the key element of the product's success, significantly influencing its taste, lightness and caloric contribution. The careful selection of raw materials, together with the care, technique and attention dedicated to the preparation of the dough, are essential to offer a satisfying and satisfying culinary experience.
The dough determines the taste, the caloric intake and the characteristic lightness of the pinsa, making it appetizing even for those who follow specific diets or for those looking for a dish with a balanced nutritional profile. Furthermore, the use of dried sourdough promotes better digestion, reducing the risk of gastrointestinal disorders; from a nutritional point of view, the Roman pinsa dough offers a balanced composition of carbohydrates, proteins and fats, making it a tasty and healthy option for diet-conscious consumers.
The elements of the dough, explained one by one
The fundamental elements of each dough are the mix of flours, water and yeast. Each component plays a crucial role in creating a well-blended dough and in determining the nutritional characteristics, texture and taste of the final product.
The basic elements
Flour is the basic structure and contains the proteins that form gluten, responsible for retaining leavening gases. Water is essential to hydrate the flour, and yeast, in turn, is responsible for the fermentation of the dough, which makes it soft and light. When mixed correctly, these elements blend together to form a homogeneous mass that can be shaped and worked.
The importance of correct proportions
The correct proportions of ingredients are essential to obtain a quality dough. If the proportions are altered excessively or arbitrarily, it may occur problems during processing and leavening. For example, if the dough contains too much flour compared to water, it will be dry and difficult to work with, making it difficult for the gluten network to form. Conversely, if the dough is too wet due to too much water, it will be sticky and difficult to handle.
Hydration of the dough
The hydration of the dough refers to the ratio between quantity of water and flour, which influences the consistency of the dough and the final result. The high hydration, typical of pinsa, produces softer and lighter doughs but it requires very careful and delicate handling during processing, as well as strict adherence to the leavening times.
Choosing the yeast
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 bread making and acts quickly, while sourdough, which is obtained from the controlled fermentation of flour and water, requires more time but gives a distinct flavor and texture to the final product.
The importance of salt and oil
Salt and oil are key ingredients. Salt regulates yeast activity, strengthens gluten structure, and enhances flavors. Oil, on the other hand, provides softness and adds a rich flavor to the dough. The right combination can make a difference in the quality and flavor of the final result.
How to make Roman pinsa dough: all the steps
For an excellent hand-made pinsa, kneading the dough requires care and attentionattention. Here are the essential steps:
- To respect the original Roman pinsa recipe, put the flour in a large bowl and add the dry yeast, about 3 grams for every kilo of flour.
- Gradually pour cold water (from the fridge) into the bowl, in the ratio of 80%, or 800 grams of water per kilo of flour. Ideally, the 20% of the water should be saved for a later time, and there should also be some ice cubes to help create the gluten mesh.
- Proceed to work the dough with your hands, folding it, squashing it and folding it again. Continue kneading for about 10-15 minutes, until the dough becomes elastic and smooth to the touch;
- At this point add 20 grams of salt, 20 grams of EVO oil and the remaining amount of water, mixing everything evenly until the water is completely absorbed;
- Place the dough in a large container covered with film, and let it rise for up to 72 hours in the refrigerator;
- Make the balls and roll out the dough with the movement of the pinsere, that is, by delicately pressing the surface to extend it and create an oval shape.
Pre-cooking and cooking: at home or in a pizzeria?
In a pizzeria (or pinseria), pre-cooking takes place a about 300 – 320 degrees, between 60 and 90 seconds. It must then be seasoned and placed back in the oven for the final cooking and subsequent filling.
At home, the limit is the maximum temperature of the ovens, which usually does not exceed 250 degrees. To obtain brilliant results, you can obviously use an inverted pan or a refractory stone.
