Pinsa Romana is a historically very old dish, characterised by the shape of an oval focaccia, different from pizza in shape and dough, to be seasoned as desired and enjoyed by the family.
How to make Pinsa Romana at home?
The pinsa romana is a typical dish that is mainly used in restaurants and restaurants. What many people don't know is that you can also make pinsa romana at home! Easily, quickly and tastily.
Here are the solutions :
- Pre-cooked pinsa romana bases Pinsiamo
- Flour for pinsa Pinsiamo
Pinsa romanabases from Pinsiamo are a quick home-made solution for enjoying a gourmet and tasty dish ideal for the whole family. You can find pre-cooked pinsa bases in the practical versions of mini pinsa and classic pinsa, choose the size and how to fill it, and it will cook very quickly.
Here are the types of our pre-cooked pinsa romana bases that contain Marco's certified flour mix (a mix of soy, rice and wheat flour):
Our Pinsa Romana bases contain original Di Marco flour and are pre-cooked, ready to bake in 5 minutes.
How do you cook the precooked pinsa romana base from Pinsiamo?
For home ovens it's very easy: just preheat the oven to maximum temperature (usually 220°/250°) and bake for 5/6 minutes, for a light and simple filling such as rosemary salt and oil, or 6/8 minutes for larger fillings.
Make sure you always check the pinsa during cooking. The base should not dry out too much, but should remain fragrant and have just the right amount of colour around the edges.
Cooking times vary according to the amount of topping your pinsa romana is stuffed with, and the type of your oven, each home oven has its own settings, so be careful, check your pinsa while cooking.
Our advice on pinsa romana bases Pinsiamo: how to store it
Pinsa Romana Pinsiamo bases are very easy to prepare and thanks to the practical ATM bag format they can be stored for a long time both in the fridge and in the freezer. They are hand rolled, contain sourdough and are 100% vegetable.
Here are a few tips for preparing pinsa romana bases at home:
- If the pinsa romana bases are stored in the fridge, once the package is opened, they are ready to be seasoned as desired and need to be cooked only a few minutes. A white pinsa with oil and salt takes an average of 5 minutes to cook, a heavily filled pinsa takes a few minutes longer.
- If, on the other hand, you keep the packet of pinsa romana bases in the freezer, leave it out for a few minutes before stuffing so that it defrosts just right, season to taste and bake for the usual 5/7 minutes.
- We recommend that if you do not consume all the pinsas in the packet, once you have opened the pinsa bag, you close it carefully and freeze the remaining pinsa bases for better preservation of the product.
- To fill your pinsa with e.g. vegetables or sausage (ingredients that need longer cooking time), we recommend cooking the ingredients first and topping the pinsa with already mozzarella and/or tomato halfway through cooking with the remaining ingredients.
Who can eat pinsa romana and which flours are used?
Pina Romana is suitable for everyone. It is 100% vegetable, with no preservatives, no additives and made from simple ingredients. It is a product consisting only of water and the flour mix, it is also ideal for those who follow a vegetarian or vegan diet and has very few calories.
Pinsa flour is a mix of rice, soya and wheat flour. The rice flour makes the pinsa romana more crumbly and easier to digest, the soya flour makes it protein-rich and light, and the wheat flour makes the dough elastic. The key ingredients for a perfect balance of taste and excellence.
Today Pinsiamo is also gluten-free!
Our food experts have developed a formula for a gluten-free flour mix with a quinoa base that is equally protein-rich and tasty. With a 100% moisture level, Pinsiamo's gluten-free base is free of gums such as Guar and Xanthan, which are usually found in gluten-free products. Among the special features that distinguish it from other gluten-free products are:
- Without deglutinated wheat,
- Lactose-free,
- No added sugar with only 0.5% per 100g of product.
- Rich in protein,
- With fibre: designed for gluten-intolerant people and athletes
Quinoa, the main ingredient in the mix, is rich in protein and fibre, contains minerals, iron and essential amino acids, and has a low glycaemic index. This also makes it attractive to vegan/vegetarian customers.
Try it now, here's the link: gluten-free pinsa romana base Pinsiamo
And for those who like to get their hands in the dough, here's some advice: how to make Pina Romana dough at home.
Making pinsa romana dough is very easy, you just need to use the right flour. Pinsa Pinsiamo flour is made from a mix of soya, rice and soft grain flours, ideal not only for pinsa romana but also for pizza alla pala, in the case of pizzerias or home baking ovens. Flour for pinsa is more digestible than pizza and also contains more water in the dough.
Here is a recipe for a pina romana dough that can be made at home in either an electric or a wood-fired oven:
The original recipe for pinsa romana:
- For 700g of flour for pinsa romana Pinsiamo
- 500 ml water (cold)
- Sea salt 10 g
- EVO oil 10 g
- 1 sachet of baking powder
Pina Romana is a long rising dough. Once the ingredients are combined in the mixer (or kneaded by hand for at least 20 minutes) the result should be a single elastic and compact dough. Let the dough rest for at least 24 hours, covered with a cloth, in the fridge. Then, after waiting for the rising time, take the dough out of the fridge, form smaller loaves and let them rest for at least another 3 hours outside the fridge until they double in volume.
Take one of your pinsa romana loaves and spread it by hand on a baking tray previously greased with EVO oil, season your pins as you like and bake in an electric oven preheated to 200° for about 15/20 minutes, until the crust appears golden brown.
All you have to do is experiment. Leave us a comment here or on our social channels if you liked the pinsa romana or a product review. Unleash your imagination and fill your pinsas romana as much as you like!
