Pinsa romana
Pizza, focaccia, piadina, bread... Only she was missing: the pinsa romana! Pinsa is a recent very good invention, a successful leavened product that has been popular for years now in restaurants and bakeries, in the capital and beyond! It is a very hydrated dough, with a long leavening (you will have to be patient and the more you have it, the more exceptional the result will be!), obtained with a special mix of special flour: durum wheat, rice, soy flour. Give it an oval shape, pre-cook the base and then season it as you want... The mythical and timeless daisy? Broccoli and sausage for foodies? Parmigiana style for the most voracious or a gourmet version with mortadella, pistachio and...? The choice is yours, the more flavors there are, the nicer it will be to share the pinsa at the table!
INGREDIENTS
For the dough Pinsa flour 1 KgFresh brewer's yeast 7 gWater (cold from the fridge) 750 gSalt up to 20 gExtra virgin olive oil 20 g
for sprinklingRe-milled durum wheat semolina to taste
PREPARATION
Before starting the pinsa dough, the water must be put in the fridge: it must be very cold. In a large bowl, pour the pinsa flour, then the crumbled fresh brewer's yeast. Then pour 700 g of water gradually and stir with a spoon, until completely absorbed. Transfer the dough to a work surface, without flouring, and start kneading. Don't be afraid if the dough is very rough at first. Don't be in a hurry and you will see that by handling you will get a smoother and rather compact dough. Transfer the dough to a bowl and make 3 incisions with the knife: this operation is used to better absorb the other ingredients to be added. Then pour in the salt, oil and the remaining 50 g of cold water, the latter to be added a little at a time, while you continue to knead. Always work by hand in the bowl for a few minutes, to absorb well. You can also move to the countertop and give a few bracing folds if you prefer. The dough will already be smoother. To make it even smoother, you can leave it in the bowl covered with a cloth for 15 minutes. After the indicated time has elapsed. Sprinkle the work surface with a little flour for pinsa. Turn the dough over on the surface and fold like this: gradually take the edge of the dough and bring it back towards the center. You will see that the dough will start to become smoother. Then turn it over and form a ball, rolling on the surface to seal the closure well. Transfer the dough back to a bowl, this time oiled. Cover with plastic wrap and leave at room temperature until doubled, about 2 hours. Then transfer to the refrigerator for 24 to 48 hours. Once you go to pick it up it will be very puffy and airy. Prepare a bowl with semolina. Then take out portions of the dough of 250-300 g with slightly moistened hands. You will have to do it by literally "choking" the dough. Lift one part of the dough from underneath with one hand and cut off with the other, almost like mozzarella. Transfer each piece of dough with the smooth part to the semolina, then close each loaf: make a fold bringing the flap closer to you towards the center of the dough, repeat the same operation with the flap at the opposite end, then staple as if to create a seam with thumb and index finger. Then turn the loaf 180° and again, fold the lower flap towards the center, fold the upper one and close again by pinching with your fingers. Take the sealed portion, turn it over on the work surface and swirl with both hands, with rotating movements and towards you so that the part you have sealed with your thumb and index finger closes even better. Place the paniello on a tray, with the smooth side facing up. Continue like this for others as well; Maybe you can use containers for leavening or large baking dishes to be sealed well then with cling film. The portions should not be too close together. It will take about 3-4 hours at room temperature to double. When it is almost time to roll out and cook the pinsas you can prepare the ingredients for seasoning. We show you how to make the "parmigiana" dressing, for example. Wash and slice the eggplants, then cut them into cubes and dip them in the flour, then remove the excess by sifting. Fry in hot oil (at 170° to be measured with a kitchen thermometer) until golden brown. Then drain them gradually on a tray lined with paper for fried food. Prepare the tomato puree by adding only a drizzle of oil and salt (if you like them and to taste), then cut the mozzarella in strips. If you want to cook the pinsa so that it is well boiled, crunch it on the outside and soft on the inside, you can use the refractory stone and heat it in the oven (in grill mode at maximum heat) for 1 hour. After the last leavening time of the loaves, take one and place it on a work surface sprinkled with a lot of semolina. Sprinkle with semolina even on the surface. Starting from the edge closest to you to go up, or the top edge to go down, press lightly with your fingers to crush the dough. You will have to press by placing your fingers almost parallel to the work surface, gradually the air will be distributed over the dough. Give it a shape that is as rectangular, oval as possible. While gently lifting the dough, try to remove the excess semolina. Transfer to the blade lightly sprinkled with semolina and give it even more oval shape, about 33-35 cm long and 20-22 cm wide. Bake for about 7-8 minutes in grill mode at maximum power, placing the pinsa on the refractory stone: this is pre-cooking. Season your pinsas as you like. For the "parmigiana" dressing, first add the tomato puree, then sliced mozzarella, then fried eggplant and then bake for another 2-3 minutes always in grill mode, the time that the mozzarella melts (so see if your oven needs less time). Complete as desired with grated ricotta and basil leaves. Serve your pinsa romana.
Pizza, focaccia, piadina, bread... Only she was missing: the pinsa romana! Pinsa is a recent very good invention, a successful leavened product that has been popular for years now in restaurants and bakeries, in the capital and beyond! It is a very hydrated dough, with a long leavening (you will have to be patient and the more you have it, the more exceptional the result will be!), obtained with a special mix of special flour: durum wheat, rice, soy flour. Give it an oval shape, pre-cook the base and then season it as you want... The mythical and timeless daisy? Broccoli and sausage for foodies? Parmigiana style for the most voracious or a gourmet version with mortadella, pistachio and...? The choice is yours, the more flavors there are, the nicer it will be to share the pinsa at the table!
INGREDIENTS
For the dough
Pinsa flour 1 Kg
Fresh brewer's yeast 7 g
Water (cold from the fridge) 750 g
Salt up to 20 g
Extra virgin olive oil 20 g
for sprinkling
Re-milled durum wheat semolina to taste
PREPARATION
Before starting the pinsa dough, the water must be put in the fridge: it must be very cold. In a large bowl, pour the pinsa flour, then the crumbled fresh brewer's yeast. Then pour 700 g of water gradually and stir with a spoon, until completely absorbed. Transfer the dough to a work surface, without flouring, and start kneading. Don't be afraid if the dough is very rough at first. Don't be in a hurry and you will see that by handling you will get a smoother and rather compact dough. Transfer the dough to a bowl and make 3 incisions with the knife: this operation is used to better absorb the other ingredients to be added. Then pour in the salt, oil and the remaining 50 g of cold water, the latter to be added a little at a time, while you continue to knead. Always work by hand in the bowl for a few minutes, to absorb well. You can also move to the countertop and give a few bracing folds if you prefer. The dough will already be smoother. To make it even smoother, you can leave it in the bowl covered with a cloth for 15 minutes. After the indicated time has elapsed. Sprinkle the work surface with a little flour for pinsa. Turn the dough over on the surface and fold like this: gradually take the edge of the dough and bring it back towards the center. You will see that the dough will start to become smoother. Then turn it over and form a ball, rolling on the surface to seal the closure well. Transfer the dough back to a bowl, this time oiled. Cover with plastic wrap and leave at room temperature until doubled, about 2 hours. Then transfer to the refrigerator for 24 to 48 hours. Once you go to pick it up it will be very puffy and airy. Prepare a bowl with semolina. Then take out portions of the dough of 250-300 g with slightly moistened hands. You will have to do it by literally "choking" the dough. Lift one part of the dough from underneath with one hand and cut off with the other, almost like mozzarella. Transfer each piece of dough with the smooth part to the semolina, then close each loaf: make a fold bringing the flap closer to you towards the center of the dough, repeat the same operation with the flap at the opposite end, then staple as if to create a seam with thumb and index finger. Then turn the loaf 180° and again, fold the lower flap towards the center, fold the upper one and close again by pinching with your fingers. Take the sealed portion, turn it over on the work surface and swirl with both hands, with rotating movements and towards you so that the part you have sealed with your thumb and index finger closes even better. Place the paniello on a tray, with the smooth side facing up. Continue like this for others as well; Maybe you can use containers for leavening or large baking dishes to be sealed well then with cling film. The portions should not be too close together. It will take about 3-4 hours at room temperature to double. When it is almost time to roll out and cook the pinsas you can prepare the ingredients for seasoning. We show you how to make the "parmigiana" dressing, for example. Wash and slice the eggplants, then cut them into cubes and dip them in the flour, then remove the excess by sifting. Fry in hot oil (at 170° to be measured with a kitchen thermometer) until golden brown. Then drain them gradually on a tray lined with paper for fried food. Prepare the tomato puree by adding only a drizzle of oil and salt (if you like them and to taste), then cut the mozzarella in strips. If you want to cook the pinsa so that it is well boiled, crunch it on the outside and soft on the inside, you can use the refractory stone and heat it in the oven (in grill mode at maximum heat) for 1 hour. After the last leavening time of the loaves, take one and place it on a work surface sprinkled with a lot of semolina. Sprinkle with semolina even on the surface. Starting from the edge closest to you to go up, or the top edge to go down, press lightly with your fingers to crush the dough. You will have to press by placing your fingers almost parallel to the work surface, gradually the air will be distributed over the dough. Give it a shape that is as rectangular, oval as possible. While gently lifting the dough, try to remove the excess semolina. Transfer to the blade lightly sprinkled with semolina and give it even more oval shape, about 33-35 cm long and 20-22 cm wide. Bake for about 7-8 minutes in grill mode at maximum power, placing the pinsa on the refractory stone: this is pre-cooking. Season your pinsas as you like. For the "parmigiana" dressing, first add the tomato puree, then sliced mozzarella, then fried eggplant and then bake for another 2-3 minutes always in grill mode, the time that the mozzarella melts (so see if your oven needs less time). Complete as desired with grated ricotta and basil leaves. Serve your pinsa romana.
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