History

Pinsa romana was developed in the 2000s by Roman pizzaiolo Corrado Di Marco, who patented a flour blend of wheat, rice and soy plus a 72-hour cold fermentation. The dough is hand-shaped into an oval, not a circle, and is now distinct enough from pizza tonda to be its own category. Romans took to it for the lighter crumb and longer-keeping crust; pizzerie all over the city now serve it.

Common allergens: Gluten, Soy

Make it at home

Yield 4Hands-on 45 minTotal 74 hrDifficulty Advanced

Ingredients

  • 350g strong bread flour
  • 75g rice flour
  • 75g soy flour
  • 400ml cold water (80% hydration)
  • 10g fine sea salt
  • 2g instant dried yeast
  • 1 tablespoon olive oil
  • Semolina for dusting
  • Toppings: 200g cherry tomatoes halved, 200g burrata torn, fresh basil, extra olive oil, prosciutto crudo to finish

Method

  1. Whisk the three flours, salt and yeast. Add cold water and mix to a wet dough. Rest 30 minutes.
  2. Stretch-and-fold the dough in the bowl 4 times at 30-minute intervals.
  3. Cover tightly. Refrigerate 72 hours (the canonical pinsa cold fermentation).
  4. Two hours before baking, take the dough out. Divide into 4 portions, shape loosely into ovals on a tray dusted with semolina, and rest 2 hours covered.
  5. Heat oven to its maximum with a baking stone or heavy tray on the bottom rack 45 minutes before baking.
  6. Stretch each oval to 25cm long, leaving a thicker border at the edges. The shape is hand-pressed, not rolled.
  7. Slide directly onto the hot stone. Bake 5 minutes plain.
  8. Pull, top with halved cherry tomatoes seasoned with salt and a drizzle of olive oil. Return for 4 minutes more.
  9. Out of the oven, scatter torn burrata, basil and a slice of prosciutto. Finish with olive oil and eat immediately.

Tip from the editors. The 72-hour cold fermentation is the dish; without it the crumb stays dense. If your fridge is crowded, mix the dough in a larger container so it can swell without spilling.

Where to eat pinsa romana

Pinsa romana in Rome

180g Pizzeria Romana ★ 4.5

Italian€€centocelle

180g Pizzeria Romana is a italian room in Centocelle. Closed Monday. Book a week ahead. Metro C to Pigneto then 10 min walk; or 12 euros cab from centre.

Why locals love it: Jacopo Mercuro's modern Roman pizzeria sits in Centocelle, the eastern fringe of the city, away from the Centro Storico tourist trails.

Tip: Closed Monday. Book a week ahead. Metro C to Pigneto then 10 min walk; or 12 euros cab from centre.

Via Tor de' Schiavi 53, 00172 Roma

Pizzeria Da Remo ★ 4.3

Roman Pizza€testaccioMon-Sat 19:00-01:00, Sun closed

Pizzeria Da Remo in Rome's Testaccio is the classic Roman pizza room with paper-thin crusts, the city's busiest suppli counter and a queue that wraps.

Signature: Roman pizza, Suppli, Bruschetta

Order: Roman pizza margherita, suppli al telefono, and the bruschetta with anchovies.

Tip: Cash only. No bookings; arrive 19:00 or after 22:00 to skip the queue. Closed Sunday.

Piazza Santa Maria Liberatrice 44, 00153 Roma

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