Guide To Prepare Pinsa Recipe Uk Quick

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Craving pizza but want a lighter alternative? Look no further than Pinsa Romana! This ancient Roman flatbread boasts a unique dough recipe that’s easier to digest and packed with flavor. Originating around the 3rd century BC, Pinsa has seen a resurgence in recent years, capturing the hearts (and stomachs) of health-conscious foodies worldwide.

Here in the UK, Pinsa offers a delicious way to enjoy pizza without the guilt. This recipe walks you through the process of making your own Pinsa dough at home, along with a simple yet satisfying toppings suggestion.

The Classic One
The Classic One


For the Dough:

  • 1 cup (120g) strong white bread flour
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (75g) whole wheat flour
  • 1/2 cup (120ml) lukewarm water
  • 1/4 cup (60ml) lukewarm water
  • 1/4 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • For the Toppings:
  • 1/4 cup (60ml) tomato passata
  • 1/4 cup (50g) shredded mozzarella cheese
  • Handful of cherry tomatoes, halved
  • Fresh basil leaves, to garnish
  • Extra virgin olive oil, for drizzling
  • Salt and pepper, to taste

  • Instructions:

    1. Prepare the Dough:

  • In a large bowl, combine the strong white bread flour, all-purpose flour, and whole wheat flour.
  • 2. Activate the Yeast:

  • In a separate bowl, mix the lukewarm water (1/4 cup) with the yeast. Let it sit for 5 minutes, or until foamy. This activates the yeast, ensuring a light and fluffy dough.
  • 3. Combine Wet and Dry Ingredients:

  • Add the yeast mixture, remaining lukewarm water (1/4 cup), olive oil, and salt to the dry ingredients. Mix well with a dough whisk or spatula until a shaggy dough forms.
  • 4. Knead the Dough:

  • Turn the dough onto a lightly floured surface and knead for 10 minutes by hand, or 5 minutes with a stand mixer fitted with a dough hook. The dough should become smooth and elastic.
  • Tip: If the dough feels sticky, add a tablespoon of flour at a time until it becomes manageable but not dry.
  • 5. First Rise:

  • Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours, or until doubled in size.

  • 6. Shape the Pinsa:

  • Once risen, gently deflate the dough and divide it into two equal portions.
  • On a lightly floured surface, stretch each portion into a thin oval shape, approximately 12 inches long and 8 inches wide. Aim for a thin crust with a slightly thicker center.
  • Tip: Use your fingertips to gently stretch the dough, avoiding tearing.

  • 7. Pre-bake the Crust:

  • Preheat your oven to the highest setting (ideally around 250°C/480°F). Place a baking stone or pizza stone in the oven to preheat as well.
  • Once hot, carefully transfer the pinsa bases to the preheated stone. Bake for 5-7 minutes, or until the crust starts to firm up and become lightly golden brown.

  • 8. Add the Toppings:

  • Remove the pre-baked pinsa bases from the oven. Spread a thin layer of tomato passata on each base, leaving a small border around the edge.
  • Top with shredded mozzarella cheese and your desired toppings (cherry tomatoes in this case).
  • Tip: Experiment with different toppings like grilled vegetables, pesto, or even a light drizzle of balsamic glaze.

  • 9. Final Bake:

  • Return the pinsa to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly, and the crust is golden brown and crispy.

  • 10. Serve and Enjoy:

  • Remove the pinsa from the oven and let it cool slightly before slicing. Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, and a sprinkle of salt and pepper for extra flavor. Enjoy your delicious homemade Pinsa Romana!

  • Nutrition Facts (per slice, approximate):

    Calories: 350

  • Fat: 15g