Pinsa romana bases (Roman-style pizza)
- January 2021
- Makes 4 bases (to serve 8)
- Hands-on time 1 hour, oven time 8 min, plus cooling, chilling and resting
The dough for this easy pinsa romana recipe requires no kneading or proving – just throw it together the night before you want to make pizzas and leave it in the fridge until you’re ready to roll.
Or, for a classic homemade pizza dough that tastes soooo much better than shop-bought bases, try this basic pizza dough recipe.
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- 3.6g (0.6g saturated)
- 48.6g (0.3g sugars)
- 425g plain flour, plus extra to dust
- 80g rice flour, plus extra to dust
- 1 tsp fine sea salt
- ½ tsp dried yeast
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
You’ll also need
- 2 large baking sheets, dusted with rice flour
- Sift the flours into a bowl, then stir in the salt and yeast. Make a well in the centre and work in 300ml water, then 1 tbsp oil, until you have a soft, slightly sticky dough. Don’t knead. Cover and rest for 30 minutes. Mix the dough again, turning it with your hands or a wooden spoon, then rest for 30 minutes again. Repeat this turning and resting twice more, then cover and chill overnight.
- The next day, remove the dough from the fridge and tip gently onto a lightly floured surface. Divide into 4 equal pieces and shape into balls. Put 2 on each of the prepped sheets. Dust with a little rice flour, cover with a tea towel and rest for 1 hour.
- Heat the oven to 230°C/210C° fan/gas 8. Put a risen ball on a lightly floured surface and gently press with your hands into an oval. Drizzle with oil, then press and shape until the oval is about 15cm x 25cm and 5mm thick. Return to the sheet, then repeat. Drizzle the pinsas with a little more oil and bake for 8 minutes until risen and starting to brown around the edges. Remove from the oven (see Make Ahead tip), add your topping/s and bake as per the recipe instructions.
Begin the dough a day ahead. The cooked bases will keep for up to 2 days wrapped and chilled, or in the freezer for up to 1 month – defrost on the worktop for 30-60 minutes. Top and cook for 10 minutes at 230°C/210°C fan/gas 8.
A pizza prototype from ancient Rome, pinsa romana has an airy dough.
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