Pinsa Romana Recipe: How to Make It at Home

This Pinsa Romana Recipe brings the light, airy, and crispy Roman-style pizza straight to your kitchen. With a unique blend of wheat, rice, and soy flours, it’s easy to digest, delicious, and perfect for family meals or entertaining guests. Customize with your favorite toppings for a personal twist!

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 2

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

250 g wheat flour
150 g rice flour
100 g soy flour
300 ml cold water
7 g dry yeast
1 tsp salt
1 tbsp olive oil
150 g fresh mozzarella
200 g tomato sauce
Optional toppings: prosciutto arugula, mushrooms, cherry tomatoes, figs

Equipment

Large mixing bowl
Small bowl for yeast
Measuring cups and spoons
Kitchen scale (optional but recommended)
Wooden spoon or spatula
Baking sheet or pizza stone
Oven
Damp cloth or plastic wrap

Method

Activate the yeast: Dissolve yeast in warm water, let bubble 5 minutes.
Mix flours and salt: Combine wheat, rice, and soy flours with salt.
Combine ingredients: Add yeast mixture gradually to flours. Knead in olive oil until smooth (~10 mins).
First rise: Cover and let dough rise 1–2 hours until doubled. For stronger flavor, refrigerate overnight.
Shape dough: Stretch into a 12-inch oval on a floured surface.
Add toppings: Spread tomato sauce, mozzarella, and your favorite toppings. Keep it light.
Bake: Preheat oven to 250°C (480°F), bake 10–12 minutes until golden brown and cheese melts.
Serve: Let cool slightly, slice, and enjoy with a drizzle of olive oil or fresh basil.

Notes

For a lighter, airier crust, allow a slow overnight fermentation in the fridge.
Use fresh mozzarella for best melt and flavor.
Avoid overloading toppings to maintain the signature airy texture.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.