Pinsa Romana Wallace Recipe

Activate yeast

If using fresh yeast, dissolve it in 50 ml of the cold water with the sugar. If using active dry yeast, sprinkle it over 50 ml of warm (not hot) water and let bloom 5–10 minutes until foamy. For best pinsa texture use cold fermentation: you can skip warm bloom and just dissolve yeast directly in cold water if using instant yeast.

Mix dough

In a large bowl combine the strong flour and rice flour. Add the dissolved yeast mixture (or the yeast added directly to the cold water), the remaining water, and the olive oil. Mix with a spoon until a shaggy dough forms and there are no large dry pockets of flour.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky (or use a stand mixer with dough hook on low for 5 minutes). Add the salt at the end of kneading so it doesn't inhibit yeast activity early on.

Bulk rise

Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a lid, and refrigerate for 18–48 hours for best flavor and light airy structure. If you need a quicker method, let it rise at room temperature (about 21°C/70°F) until doubled, 2–3 hours.

Portion and rest

After cold fermentation, gently turn dough out and divide into two portions (this recipe makes two small pinsas or one large). Shape each portion into a tight ball, place on a tray dusted with rice flour, cover, and rest at room temperature for 1–2 hours to warm slightly and relax the gluten.

Shape

With lightly oiled hands, press each ball from the center outward on a well-floured (rice flour) surface into an oval about 25–30 cm long and 1–1.5 cm thick in the center, slightly thinner toward the edges. Avoid overworking to preserve air bubbles.

Make the sauce while the dough is resting. In a small saucepan, heat 5 ml olive oil over medium heat. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned. Add the crushed tomatoes, oregano, salt and pepper. Simmer gently for 6–8 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Cool to room temperature before using (a cool sauce prevents soggy dough).

Prepare vegetables

Toss sliced mushrooms and zucchini with 10 ml olive oil, 1 tsp salt and 1/2 tsp black pepper. If you prefer them slightly cooked before baking, sauté mushrooms in a hot pan 2–3 minutes until they begin to release water and reduce moisture; set aside. Thin zucchini slices can be used raw for a fresher bite or lightly sautéed 1 minute per side; pat dry on paper towel to avoid excess moisture.

Assemble pinsa

Preheat your oven to the highest setting (250–300°C / 475–570°F) with a pizza stone or inverted baking sheet placed on the middle rack for at least 30 minutes. Slide the shaped pinsa onto a floured peel or baking sheet. Spread a thin layer (about 80–100 g worth) of the cooled tomato sauce evenly over the dough, leaving a 1–2 cm border. Distribute torn mozzarella pieces evenly over the sauce. Scatter mushrooms and zucchini slices on top, spacing evenly so the pinsa cooks uniformly.

Bake

Transfer the pinsa to the preheated stone or sheet and bake 8–12 minutes, until crust is blistered and golden, cheese melted and toppings cooked. Baking time will vary with oven temperature; watch closely after 6–7 minutes.

Remove pinsa from oven. Immediately scatter fresh basil leaves over the hot pinsa, drizzle with 5 ml extra-virgin olive oil, and sprinkle the grated Parmigiano-Reggiano. Let rest 2 minutes, slice and serve.