Joia Pinza Recipe
Make Joia Pinza Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pinza Dough
Savory Filling (Joia style)
Glaze & Finish
Method
Pinza Dough
- 1
Proof yeast
In a small bowl, combine warm water (about 105–110°F / 40–43°C) with granulated sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine all-purpose flour and fine sea salt. Whisk briefly to distribute the salt.
- 3
Form dough
With the mixer running on low, pour the foamy yeast mixture, 2 eggs, extra-virgin olive oil, and milk into the flour. Mix 2–3 minutes until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If mixing by hand, turn onto a floured surface and knead 8–10 minutes.
- 4
- 5
Deflate & rest
Punch dough down to release gas, divide into two equal pieces for two medium pinze (or keep whole for one large). Lightly shape each piece into a rough oval, cover, and rest 15 minutes before shaping the pinza.
Savory Filling (Joia style)
- 6
Cook sausage
While the dough is rising or resting, heat a skillet over medium heat. Crumble and cook the Italian sausage until browned and cooked through, about 6–8 minutes. Transfer to a plate lined with paper towel and let drain and cool slightly.
- 7
Combine filling ingredients
In a medium bowl, add ricotta, shredded mozzarella, grated Parmesan, diced salami, roasted red peppers, chopped olives, minced garlic, basil, parsley, red pepper flakes, salt, and black pepper. Add the cooked sausage once slightly cooled. Fold gently until everything is evenly incorporated; the mixture should be moist but not runny. Taste and adjust seasoning.
- 8
Chill if needed
If the filling seems warm or loose, refrigerate 10–15 minutes to firm slightly so it’s easier to handle while shaping the pinza.
Assemble & Bake
- 9
Preheat oven
Place a baking stone or inverted baking sheet on the middle rack and preheat oven to 475°F (245°C). Allow 30 minutes for the stone to heat through for a crisp bottom.
- 10
Shape pinza
On a lightly floured surface, roll or press one piece of dough into an oval roughly 10–12 inches long and 6–8 inches wide, keeping the center slightly thinner than the edges. Spread about half of the filling lengthwise down the center, leaving a 1–1.5 inch border. Fold the long sides over the filling so edges overlap slightly, creating a boat-like shape; pinch the seams to seal and taper the ends to form the classic pinza silhouette. Transfer to a piece of parchment paper for easier transfer to the oven.
- 11
Egg wash & finish
Beat the egg for the wash with 1 tablespoon milk. Brush the outside of the shaped pinza with the egg wash and brush a little extra-virgin olive oil on exposed dough. Sprinkle sesame seeds over the top for color and flavor.
- 12
Bake
Use a peel or rimless baking sheet to transfer the parchment with the pinza onto the preheated baking stone or inverted sheet. Bake for 12–16 minutes until the crust is golden brown, the top is set, and the internal filling is hot. Rotate once halfway through baking for even color.
- 13
Cool & serve
Remove the pinza from the oven and let rest on a wire rack 5–7 minutes to set (this prevents the filling from running when sliced). Slice into 6–8 pieces and serve warm. Repeat shaping and baking with the second piece of dough and remaining filling.