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Pinsa romana bases (Roman-style pizza)

Name: Pinsa romana bases (Roman-style pizza)
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Yield: Makes 4 bases (to serve 8)
Cuisine: Italian recipes
Ingredients: 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

By: Louise Pickford

Published: 22 Jan 21
Updated: 18 Mar 24

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.

Easy
January 2021

Test kitchen approved

Makes 4 bases (to serve 8)
Hands-on time 1 hour, oven time 8 min, plus cooling, chilling and resting

Or, for a classic homemade pizza dough that tastes soooo much better than shop-bought bases, try this basic pizza dough recipe.

Nutrition: Per half base (1 serving)

Calories: 256kcals
Fat: 3.6g (0.6g saturated)
Protein: 6.1g
Carbohydrates: 48.6g (0.3g sugars)
Fibre: 2.4g
Salt: 0.6g

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Ingredients

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

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Method

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.

Recipe from January 2021 Issue

Nutrition

Nutrition: per serving

Calories: 256kcals
Fat: 3.6g (0.6g saturated)
Protein: 6.1g
Carbohydrates: 48.6g (0.3g sugars)
Fibre: 2.4g
Salt: 0.6g

delicious. tips

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.