Flour for Roman Pinsa

Pinsa Romana is a leavened product which was very popular in the Capital, Rome, and then spread throughout Italy.

The dough of the real Pinsa Romana is characterized by a specific mix of flours (wheat flour, rice flour and soy flour), it must have high hydration and a long leavening.

The Flour for Pinsa Romana Ruggeri has been specially formulated mixing different flours, to ensure a perfect result in the homemade preparation of a delicious and fragrant Pinsa Romana.

With a 400 g pack of this flour, you can prepare 2 pinsa: don't forget to give the dough the oval shape typical of this leavened product.

Flour for Pinsa Romana Ruggeri: how to prepare the real pinsa

A special variety of focaccia now famous throughout Italy: Roman pinsa cannot be missing from your favorite leavened products! Preparing it is really easy, as the packaging of Ruggeri Roman Pinsa Flour reports two different recipes, to be followed according to the time available - one with short leavening (2-3 h), the other withlong leavening. Here is the recipe to prepare the Pinsa Romana by choosing a long leavening of the dough, that is about 20-24 hours. 

Ingredients: 400 g of Flour for Roman Pinsa - 320 ml of cold water - 32 ml of EVO oil - 8 g of salt - 12 g of Ruggeri Dried Sourdough

Procedure: pour the flour and yeast into a bowl, gradually add 320 ml of water, stirring for at least 10 minutes. Add oil and salt, stirring for about 5 minutes. Let the dough rest for 15 minutes at room temperature, place it in an oiled container and cover it (with film or a cloth) in the fridge for 18-24 hours. Leave the dough at room temperature for 20 minutes, remove it from the bowl with a spatula or with wet hands, divide it in two and form 2 balls, taking care not to squash them. Place them on a floured surface, cover them with a damp cloth and let rise for 60-90 minutes. Roll out, squash with your fingers and form the pinsa. Let it rest for 20-30 minutes at room temperature. Preheat the oven (fan assisted) to 240-250°C. Bake for about 6 minutes. Remove from the oven, fill as desired and bake for another 3 minutes or so, until the ingredients are cooked.

type "0" wheat flour, rice flour (6%), soy flour (4%), dried wheat germ sourdough, deactivated dry yeast.

May contain milk, eggs, lupins, sesame seeds, mustard.