Sourdough Pinsa Romana
The Pinsa Romana is a tradition dating back to ancient Roman times, which has recently come back into vogue thanks to the old recipe, created by the peasants who lived in the countryside around Rome. They elaborated dough from water, cereals, salt and herbs and then molded it into a flat, oval bread to be cooked on hot coals and a stone and to be offered to the priests.
The cereals were mostly millet, barley, oats and later also spelt.
The preparation of this bread, the ancestor of pizza, was explained by Virgil who described a farmer grinding wheat grains, sifting the flour and mixing it with water, salt and aromatic herbs and then cooking the "schiacciata" (flat bread) on hot ashes and a stone.
According to the Poet, the pinsa was the first Aeneas' meal as he disembarked in Lavinio (RM).
The term pizza probably comes from pinsa, past participle of the Latin verb "pinsere" (to crush).
300g pizza flour
300g strong white flour
30g rice flour
20g soy flour
500g water
80g rye starter* (100% hydration)
15g salt
Dissolve the starter in the water, then add the flour and eventually the salt. Work until you have a smooth and elastic dough (by hand or in a stand mixer).
Lightly grease an airtight container with a spoon of olive oil and insert the dough in it. Let it rest at room temperature for about 3 hours.
Put the container in the fridge and leave it there for about 48 hours.
6 hours before baking, extract the dough from the fridge and cut it in 4 equal portions. Form a tight ball with each portion and put it in single airtight containers with a drop of olive oil at the bottom.
Leave the dough balls to prove at room temperature for about 6 hours.
Preheat your oven at maximum temperature with a pizza tray inside.
Dust your worktop with plenty of flour, gently transfer a dough onto it and very gently flatten it with your fingertips. You do not want to knock all the air out of the dough. The operation is much faster than with a pizza, as the dough is very soft. Once flattened slide it onto a pizza peel if you have it (or a flat tray), where you will dress it.
Ladle on a thin layer of tomato sauce ( we love Mutti), leaving 2.5cm around the edge for the crust to rise. Sprinkle over a pinch of salt then add mozzarella and other toppings to your liking.
Quickly open the oven door and slide your pinsa onto the pizza tray. Your pinsa should be ready in about 7/8 minutes.
Italiano
300g farina manitoba o di forza
30g farina di riso
20g farina di soya
500g acqua
80g pasta madre di segale idratata al 100%
15g sale
pasta madre di segale: io ho rinfrescato due volte 50g di pasta madre con il 100% di acqua e 100% farina di segale.
Impastare tutti gli ingredienti e far riposare a T.a. per 3 ore circa. Mettere nel frigo per 48 ore. Stagliare. Lasciar lievitare a T.a. per circa 6 ore. Inserire nel forno una teglia x pizza forata e preriscaldare a massima temperatura. Prendere una palla di pasta lievitata e appoggiarla delicatamente sul piano infarinato. Schiacciarla delicatamente con le dita, come per fare una focaccia. Farcire e infornare subito sulla teglia da pizza con forno caldissimo.
How long does the rye starter take? Should it pass a float in water test before using?
ReplyDeleteCan you freeze this dough?
ReplyDeleteThe English recipe doesn’t match the Italian.
ReplyDeleteEnglish reads 300gr Pizza flour + 300 Strong flour.
Italian reads 300gr Pizza or Strong flour.
Good point, but just so others aren’t confused it’s definitely 300g strong + 300g pizza. This is evident by the 500g of water, which brings hydration to 75%+ (normal for Pinsa). 500g water to 300g flour would be absurdly high hydration and would not form a strong enough dough.
Delete