Today I’m making Pinsa-style pizza at home — a lighter, crispier, and more digestible cousin of traditional Roman pizza 🍕
Pinsa Romana traces its roots back to Rome. Unlike classic pizza dough, pinsa is known for its oval shape, airy crumb, and shatteringly crisp exterior. Traditionally, pinsa uses a blend of flours—usually wheat, rice, and soy—along with very high hydration and long fermentation to create a dough that’s light, fluffy, and easy to digest.
In this video, I put my own spin on it.
Instead of rice or soy flour, this recipe uses only wheat flours—a combination of bread flour and Italian tipo 00—while still achieving the signature pinsa texture. The secret? A biga preferment, cold fermentation, and proper hydration. The result is a dough that’s ultra-light, airy, fluffy on the inside, and crispy on the outside, without sacrificing structure or flavor.
If you’ve ever wanted to make pinsa at home but didn’t want to hunt down specialty flours, this method is for you.
🍕 Pinsa Romana Recipe
Makes 3 dough balls (230g each)
Biga (Preferment):
• 2g active dry yeast
• 100g water
• 200g bread flour
Final Dough:
• 190g ice-cold water
• 200g tipo 00 flour
• 10g salt
• 7g olive oil
🕒 Fermentation Schedule
• Ferment the biga for 8–12 hours at room temperature
• Mix the final dough
• Bulk ferment for 1 hour
• Ball the dough
• Cold ferment in the fridge for 12–24 hours
This dough is perfect if you love Roman-style pizza but want something lighter, crispier, and more modern, all while using flours you probably already have.
If you enjoyed this video, don’t forget to like, subscribe, and comment — and let me know what toppings you want to see next 🍕🔥
#pizza #rome #pizzadough #italy #food #cooking #baking
20 Comments
Thanks for this recipe. I remember these from Rome. May I ask what speed(s) you use for the dough?
Looks good! How many hours can you leave the biga out to ferment before it must be used?
Funny thing is I just learned about Robiola cheese being used in a bechamel for a white pizza. Great video and advice.
How do you decide on how much yeast you put in dough? Is there like a formula?
Thank you so much for the recipe! If I decide to freeze the parbaked pizza, how do I prepare it afterwards? Straight from freezer? Or thaw it in fridge?
I’d like to see a video about the dough temperature and ice water thing.
I’ve seen similar methods in your and other pizza chefs’ videos, but I’ve never heard an in depth explanation of why the dough temperature matters during the mixing process specifically.
Will this work with a standard bread flour (~11.5% protein) and a basic 00 (eg Mulino Perfetto), or do I need something stronger?
Masterful!
Dood, I need to come over for pizza one day. Thank you for your great pizza channel. Im going to try that recipe tomorrow.
Thanks for the recipe! Now I’m waiting for a recipe for a tonda romana 🙂
How long do you wait to bake after taking it out of the fridge? Thanks
Amazing presentation
Just made the dough today; it took around 40 minutes in a spiral mixer to reach 77 degrees. Is that normal? Thanks.
Hey Julian, what's the RT for 2 grams ady for this recipe?
OMG! That CRUNCH! ☺
Thank you for the detailed explanation of how to make this pizza very easy to understand 👏👏👏👏
Great pinsa recipe, but could you clarify when they use three types of flour (soy and rice)? What are their purposes?
Can you start to stretch and do the dimpling of the dough straight out of the refrigerator, or do you need to wait until it comes to room temperature?
Looks amazing. For those of us without a micro-scale, what teaspoon measure of yeast would you recommend?
Hey Julian my dough turned out super sticky and wouldn't shape well. Any idea what may have caused that. Followed the recipe exactly.