Pinsa Romana Flatbread Recipe

In a large bowl or stand mixer, combine the bread flour, rice flour, (and soy/rye flour if using). Mix briefly to combine.

Add the instant dry yeast to the dry flour and stir to disperse evenly.

Slowly pour cold water into the flour while mixing with a dough hook or wooden spoon. Mix until a very loose, shaggy batter forms (hydration ~75–80%).

Add the salt and olive oil and continue mixing/kneading on low speed for 6–8 minutes until the dough becomes smoother but still very soft and slightly sticky. Scrape the bowl as needed.

Transfer the dough to a lightly oiled container, cover tightly and refrigerate for long cold fermentation 48–72 hours for best flavor. For quicker use, let it proof at room temperature until doubled (2–3 hours).

After fermentation, gently turn the dough out onto a lightly floured surface. Divide into 6 equal portions (about 160–170 g each). Handle gently to preserve the bubbles.

Shape each portion into a rough oval/rectangle by stretching the dough with your hands and laying it on a piece of parchment or a well-floured peel. The pinsas should be about 20 x 10 cm and ~5 mm thick after shaping. Let rest for 20–30 minutes before topping.

Prepare tomato base

Crush the canned tomatoes by hand or pulse briefly in a blender for a slightly chunky sauce. Mince the garlic and stir into the tomatoes with 1 tsp salt, 1 tsp pepper, and 10 ml olive oil. Taste and adjust seasoning. If the tomatoes are watery, simmer briefly to thicken (3–5 minutes) and let cool.

Preheat oven to 475°F (245°C). If using a pizza stone, heat it in the oven for at least 30 minutes. If using a heavy baking sheet, preheat the sheet upside down.

Lightly brush each shaped pinsa with olive oil. Spread a thin layer (about 2–3 tablespoons / 30–45 g) of the tomato base over each pinsa, leaving a 1 cm border.

Tear or slice fresh mozzarella and distribute evenly over the pinsas. Drizzle with remaining olive oil (about 5 ml each) and add a few basil leaves on top or add basil after baking for freshness.

Bake pinsas on the hot stone or baking sheet for 6–8 minutes, rotating halfway, until crust is puffed, blistered and cheese melted. Watch closely as oven temperatures vary.

Remove from oven, scatter fresh basil leaves, finish with a light drizzle of olive oil and optional red pepper flakes. Slice and serve immediately.

Make meatballs

In a bowl combine ground meat, breadcrumbs, grated Parmesan, egg, chopped parsley, minced garlic, 1 tsp salt and 1/2 tsp pepper. Mix gently until combined—do not overwork. Form into small meatballs about 2–2.5 cm (bite-size). You should get roughly 16–20 meatballs.

Heat 15 ml olive oil in a skillet over medium heat. Brown the meatballs on all sides (about 5–7 minutes) until golden but not fully cooked through. Remove and set aside.

Add the light tomato sauce (200 g) to the skillet and bring to a simmer. Return the meatballs to the sauce, cover and simmer gently 8–10 minutes until meatballs are cooked through and sauce thickens slightly. Adjust seasoning to taste.

Preheat oven to 475°F (245°C) and heat stone or baking sheet as described above.

Brush shaped pinsas with olive oil. Spoon a light layer of the meatball tomato sauce onto each pinsa (about 2–3 tbsp / 30–45 g). Arrange 4–5 warm meatballs per pinsa, then sprinkle shredded mozzarella evenly.

Bake for 7–9 minutes until crust is puffed and cheese melted and bubbly. Remove from oven and finish with chopped parsley and a drizzle of olive oil. Serve hot.

After baking any pinsa, let rest 1–2 minutes. Brush the crust edges with a little extra-virgin olive oil for shine and flavor.

Garnish Margherita pinsa with fresh basil leaves; garnish Meatball pinsa with extra parsley and a pinch of red pepper flakes if desired.

Slice each pinsa into 2–3 pieces and serve immediately. Leftover dough can be refrigerated up to 3 days or frozen.