How to make
In a bowl, the lukewarm water, yeast, and sugar are mixed and left for 5 minutes to activate. The flour, salt, and olive oil are added and a soft, slightly sticky dough is kneaded. It is kneaded for about 5-7 minutes, until smooth.
The dough is covered and left to rise in a warm place for about 1.5-2 hours, until it increases in volume.
The oven is heated to 230°C (446°F).
The dough is turned out onto a floured surface and shaped into a rectangular or oval base about 1-1.5 cm thick (≈ 0.4-0.6 in). It is transferred to a tray lined with baking paper.
The base is spread with the tomato sauce. The sliced peppers, thinly sliced onion, and olives are distributed on top. Torn pieces of mozzarella and crumbled feta are added.
The pinsa is baked in a very hot oven for about 12-15 minutes, until the edges become golden and crispy and the cheese melts. After baking, it is sprinkled with fresh basil and a little olive oil.
Pinsa Romana is considered a lighter and more easily digestible alternative to classic pizza. Traditionally, the dough is made with higher hydration and long fermentation, which gives it an airy structure and crispy crust.
It is served warm, cut into pieces. It is suitable for sharing, a light lunch, or dinner with a glass of white wine.
See also how to make Italian Margherita pizza and the popular closed pizza Calzone at home.
