Roman Pinsa Pizza

Name: Roman Pinsa Pizza
Cook time: 12 min
Ingredients: 3 cup + ½ tablespoon Italian flour 0 ); 1.75 tbsp rice flour; 2 tbsp soy flour; 0.5 tsp ½ teaspoon active dry yeast; 1.25 tsp salt; 0.75 tbsp ¾ tablespoon olive oil; 1.25 cup very cold water; 1 cup tomato puree; 0.25 tsp ¼-½ teaspoon salt; 2 tbsp olive oil; 1 cup large fresh mozzarella or firm mozzarella cheese; 1 each 1-2 pinches salt; 1 cup shredded firm mozzarella; 0.25 cup ¼ cup freshly grated parmesan cheese; 1 tbsp olive oil

Unknown · anitalianinmykitchen.com · 2023 · Original

other (asserted)

Baker's percentages

Flour

427g

Water

296g

Hydration

69.4%

Salt

2.1%

Yeast

0.35%

Oil

11.9%

Sauce

245g

Cheese

391g

Dough weight

785g

Process

Bake temp

425°F / 218°C

Bake time

10-12 min

Oven

home standard

Surface

stone

Cold ferment

72h

Bulk

Ingredients (15)

flour+ ½ tablespoon Italian flour 0 )3 cup · 380g
flourrice flour1.75 tbsp · 21.9g
floursoy flour2 tbsp · 25g
yeast½ teaspoon active dry yeast0.5 tsp · 1.5g
saltsalt1.25 tsp · 7.5g
oil¾ tablespoon olive oil0.75 tbsp · 10.2g
watervery cold water1.25 cup · 296.3g
sauce tomatotomato puree1 cup · 245g
salt¼-½ teaspoon salt0.25 tsp · 1.5g
oilolive oil2 tbsp · 27.2g
cheese mozzarellalarge fresh mozzarella or firm mozzarella cheese1 cup · 250g
salt1-2 pinches salt1 each · 0g
cheese mozzarellashredded firm mozzarella1 cup · 113g
cheese other¼ cup freshly grated parmesan cheese0.25 cup · 28.3g
oilolive oil1 tbsp · 13.6g

Toppings (6)

over cheese½-1 teaspoon oregano0.3g
post bake10 fresh basil leaves
over cheese4-5 artichokes
over cheeseoregano0.5g
over cheese1 clove garlic chopped
over cheese¼-⅓ cup diced pancetta50g

Pizza Lab

Baker's percentages

Process

Ingredients (15)

Toppings (6)