How to Make the Best Homemade Pinsa | Modern Roman Pizza
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- เผยแพร่เมื่อ 12 มี.ค. 2022
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Roman Pinsa is a modern style of Roman Pizza, and it was born from the idea of Corrado Di Marco, which combined different flours to achieve a light and super crispy type of pizza.
This high hydration dough (80%) is baked at high temp on stone, giving the Pinsa an "explosion" effect in the first 3 minutes of the baking process, making it lighter, crispier, and tastier.
I tried to replicate this Roman style of Pizza following the guidelines of the Roman Pinsa Association, and I was able to achieve something very similar with the mix of flour described in their recipe.
Like anything else, this method takes patience as we let our dough rests multiple times so the gluten can develop properly, but the results were truly unique and spectacular.
Oh, and if you hear that Roman Pinsa was created in Ancient Rome and it's been around for thousands of years...well, you've been fooled! 😅
Check the recipe here:
www.milezerokitchen.com/blog/...
KITCHEN EQUIPMENT USED IN THIS VIDEO:
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POLSELLI SUPER Flour: amzn.to/3Ja6UNy
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#pinsa
#romanpinsa
#romanpizza
#highhydrationpizza
#alveoli
#opencrumbpizza - แนวปฏิบัติและการใช้ชีวิต
Enjoyed the video and that crumb? Press that like button, and subscribe! Let me know in the comments if you'll try to make this awesome pinsa (pizza) with this incredible crispy base! Ah, it was THAT good. ✌🏼👽
You are italian right ? I love this video
@MileZeroKitchen Can you substitue anything for the spelt or soy flour part? I have all purpose, semolina and rice flour. Recommendations?
Aren't you supposed to use soy flour? Does spelt give the same results?
Usually I will just watching TH-cam shorts because I like how it gets to the point fast however I’m at 5:28sec and I mesmerised I could fall asleep, watching this video and be happy about it. 😂
Wow, finally a good handmade recipe! Will be trying this soon
I am so blessed to be a supporter of your channel There are not enough accolades to describe your talent in cooking and teaching.
Such nice comment Diane! Thank you. Happy you're part of the MZK fam!
Bravo! Beautiful video. Now I'm totally hooked on pinsa romana!
New to the channel... beautifully shot and put together. Can't wait to try out some of these dough techniques.
definitely my favourite dough chanal!
당신의 빵과 요리는 꼭 먹어보고싶게 만들어요 영상도 자연스럽고 평온해서 보고있으면 치유가되서 유튜브를 잘안보는데 꾸준히 보게될거 같아요
THANK YOU SO MUCH!!!!!
You woke my will to go in to the kitchen and make some marvellous food dishes for my family. After a mc-accident with long convalescence a lost all my will to be in the kitchen because a broke my pelvis and could not stand on my right leg for years. So my husband had to be chef and as a Swedish man he made meatballs and pasta, sausage with pasta and so on. The easiest food. And I just ate…. Now I have had surgery in my back and can yet again stand. Found your incredible recipe and the lust for trying new things again.
No, thank YOU for watching and supporting the channel. I hope the videos will give you the strength not only to be healthy again, but also to improve yours and your husband baking skills! :D
Well, I have to say the Saint Peter glass topped off a phenomenal video! This looks scrumptious!
Thank you for sharing ❤️
I cannot get enough of your channel! You do everything with so much intention and care... and the cinematography is unreal as well. Never stop you'll be up there with the Joshua Weissmann's in subscriber count at some point. Cannot wait to try this next weekend!
Thank you so much for your kind words MJ! 🙂
Agree!
Thanks for the great video! The pinsa looks amazing (and your dog is adorable!) Ciao from sunny Italy.
Bravo maestro!
You almost made me cry when you opened that bottle of XX lager, how I miss my Mexico!!! I will definitively give it a try! Salud!!!!
Just WOW!
wonderfull !! thanks from south of france
I bought the Polselli flour and mixed it with rice and spelt. Followed the process carefully. Just baked the first simpler version. Taste and flavour were spot on. However I did feel that the dough was overproofed as it deflated in places as I dimpled it. It also didn't rise in the oven as shown in the video. It's so hard to know how far to push fermentation with these doughs. So work in progress but definitely worth pursuing. Thank you
This looks so good mate
Mesmerizing
Just made this for my family Romana in Teglia style and they loved it. The dough is so light, chewy and amazing. Thank you bro 🙏🏽🙏🏽
Awesome video!!An Alvin Zhou type of video but intended for pizza/bread baking!!!Excited to find this channel...!Keep it coming...!
Your videos are so beautiful! Thank you!
It's funny because I always watch your videos 2 times in sequence: 1) to watch and appreciate it 2) to write down the recipe
Great work, greetings from Brazil! Ciao!
Thanks for the support André!
WOW 😲😲😲 Maestro!!!!!!
I will try to make it. Your recipe looks more doable than many of the more complicate videos.
Sounds delicious !!!
Thank you Sophie!
Love your channel. Feels as though we are invited to your happy place.
Thanks 🙏
Can't wait to try this! Your videos are wonderful! Made the same day pizza dough. Delicious! Great the next day too.
Thank you so much!
Perfect!
Thanks Cris!
Thank you for posting. Fabulously creative and enjoyable to watch. Jude
Soooo aesthetic 😍
Thank you Bryce!
bro keep up the videos, they're better than most of the ones out there
il relax della domenica sera💪🏻
Il combo perfetto con Domenica In 😂😂😂
Unfassbar geil..... das sieht zum hinschmelzen aus.....😍😍
Love it wish you put the measurement in cups and onces will it do it if we don't find spelk flour
Top, thank´s💯💥
Sei un grande, complimenti per il canale 💪💪
Grazie Józef!
Buenas noches ... Soy de Argentina. Mil gracias x está receta. Hasta rato que buscaba una receta y es la más profesional que encontré. Te agradezco de corazón. Bendiciones para ti. Espero algún día poder mostrarte cómo va a quedar está obra de arte ...
La hiciste finalmente? Como quedo?
Hello, your videos have excellent cinematography. Question, how does the dough hold up for extended resting periods under refrigeration? If made on Monday would it last till Wednesday or Thursday? I plan to attempt the dough in a commercial setting and I am curious about how often Ill need to make the bulk dough. Thank you for your time.
Wonderful video. Will definitely try it. What is the beautiful music from 6.00 ? Keep posting.
Only have two types of flour her but will try now also :-) Love Pinsa
Amazing. If I were to cook this in a pizza oven, any recommendations on temps?
I read that Di Marco flour company uses type "0" not"00" for their pinsa flour. Supposedly the standard. Yours came out great.
Accipicchia, che bontà.. Assolutamente da provare😋😋😋
Grazie Antonietta!
Amazing! Also, where can I find that mixing bowl?
The Best! - Question, if I prepare the dough with 800 gr, or 1.000 gr. in total, how much salt (12 or more), dry yeast (2,5 gr) and oil (12ml) should I add? more? 🙂
Superbe recette, le résultat est vraiment bien, même si je pense un peu avoir loupé le pétrissage (si la pâte est un peu liquide, perdez pas espoir et faites cuires quand même le résultat est bien)
What would happen if I try making the dough tonight for a Friday afternoon pull out of the fridge and bake? I ask because that is the timing of my schedule and what I want to do. On other channels when researching pinza it calls for a 24-72 hour fermentation saying the longer the better as that is when the flavors really develop. That said, I know with baking exacting recipes matter it would seem; I ask because I am no master. I appreciate your advice and thank you...
Would you recommend the "BLUE STEEL PANS" over a Steel Pizza Stone?
You have a cool looking dog. I'm surprised that no one has mentioned the most important person in your videos. Looks like maybe a Wolfhound mix?
With the above I subbed organic whole wheat for the spelt since I didn't have any. It came out great actually with a slightly darker rustic look.
Hey Chris, thanks! Jake is an Australian Sheperds/ Poodle mix, or what you would call Aussiedoodle. That’s awesome, happy it came out good 👍
Bravissimo
Can you substitue anything for the spelt or soy flour part? I have all purpose, semolina and rice flour. Recommendations?
In two words Bru Tal!!!! jajajajaja Long life to MZK!!!! Stracciatella what a delicious!!! It combines with almost everithing, I think you had not used it before in your videos.
Ωραία επιλογή μουσικής!! Επίσης πολύ ωραία συνταγή! Μου αρέσει και μένα πολυ να είναι τραγανή η πίτσα δεν ήξερα ότι λέγεται pinsa.
Is the board in the oven pre heated?
Hi love channel please tell me is it dry yeast or instant yeast I know it states fry but just confirming
How can I store the half of the dough that I want to bake tomorrow? Or some other day?
Perfect! Two questions: Do you keep your Caputo yeast in the fridge and can I use Semola Rimacinata instead of rice flour? Thanks a lot!
Yes you can keep the yeast in the fridge for up to 6 months. You could use semola flour but it won't be the same as rice flour. Good luck
Word up. Both pizzas are absolute works of food art
St. Peter approved for Lent.
I gotta get you on Kofi.
I just have boomer level skills with that.
Thanks man!!! 🙂
Woooow, that looks amazing as always, can't wait to try it! Curious if you can also do this in the blue steel pans and just have larger dough ball, or will that not be Pinsa style anymore? Thank you!
You can use blue steel pans but use a peel to transfer it to, to preserve the oval shape.
@@MileZeroKitchen Thanks 😊
Can I halve the recipe for two pinsa instead of four?
subbed for the god damn editing
beautiful video
Has anyone test this recipe?
Why it's important to add salt and oil after the dough is firmly mixed and not before?
It Is not a video.
It Is a great Film.To you Is dedicated my personal Oscar. 👏👏👏👏🍾🍾🍾🤗🤗🤗
Alvin that means a lot!!! Thank you! :)
@@MileZeroKitchen 🤗🤗🤗😘😘😘
I have a question regarding the flour. As I ran out of rice flour I just mixed AP and whole wheat. Could it be that the specs are different? I think that the whole wheat flour absorbs much more water than AP. I'm buying my flout at the local mill.
All flours are different and act in different ways. Pinsa romana is a mix of different flours and this recipe is the one approved by the Pinsa Association in Italy (or at least what they recommend). If you’re using ap and whole wheat you’re making a standard bread/pizza dough.
This is interesting, thank you. Why cut into chunks only to mix it again? Also, how did you learn to make Pinsa?
so it absords the salt and olive iol better
Hi there, great video! Can I ask why in your recipe you used the spelt flour? Is that an ingredient for pinsa making? Thank you!
Hey! Yes, usually it's soy flour but spelt is a good alternative. Also, the recipe comes from the Italian Pinsa Association, so it's 100% approved! :) Thanks for watching! :)
@@MileZeroKitchen Thank you for taking the time to reply! Going with the spelt!
I tried this and the dough has acted completely different for me. Same recipe, same exact ingredients as I bought everything you used. The poolish stayed far wetter and it took longer for me to work into a smooth texture. I then put in container overnight and it barely rose. What might have gone wrong?
Hey Todd, sorry it didn't work out! Unfortunately it's pretty tough to understand what could have gone wrong without seeing what you're doing. The ingredients and amount of yeast are tailored for a 24 hour rest, not 72. An excessive amount of rest could exhaust your yeast and would not rise in the baking.
The only thing that comes to mind when the dough doesn't rise is that the dough might be underworked and it's not strong enough to push upwards and have that explosive effect.
If you use the same ingredients and measurements the Poolish should be 100% hydrated so yes, pretty wet! It takes some time and practice with pizza and bread, but it's an amazing journey!
@SunBunGun No. The ingredients and amount of yeast are tailored for a 24 hour rest, not 72. An excessive amount of rest could exhaust your yeast and would not rise in the baking. I know that many know Pinsa as a long rest kinda dough, but that is simply your choice of acting. More resting, less yeast. Less resting, more yeast. Good luck.
@@MileZeroKitchen my wife keeps the yeast in a mason jar in the fridge. Would that change the properties of the yeast? I have used this yeast to great effect for other pizza's in the past: Chicago deep dish and Chicago cracker thin as well as Neapolitan. Obviously changing the recipe for each.
If I were to use the soy flour instead of spelt, how much grams would I put?
Also, having troubles finding the correct flour in US supermarkets. Any advice?
Try Amazon
Gimme that!
Do you deliver?😉 looks so incredible I can almost taste it.
Hahah only to Tampa residents! 😂😎
Looks incredible! I've never used a flour mixture with spelt flour. Why did you opt for it here?How would you compare the texture and flavor to something like whole wheat?
It's the original recipe mentioned in the Italian Pinsa Association. First time trying it too and it's pretty darn good. Makes it crispier with a subtle rustic feel to it.
Θέλω μετάφραση και στα ελληνικά. Ευχαριστώ
👏👏👏
I replicated your recipe but I had the feeling it contains too much water? Was not able to create those pieces of dough. Too sticky.
I have to try that.......hmm. Maybe it will keep me off the streets and out of the bars........lol
👌
Смотрю с большим удовольствием, что забываю лайк. 😊
this is destined for the short film awards 2023
Yoo-hoo!
Wow, anybody else feel emotional. So I have a pizza oven, dried yeast, no fancy flour as in uk, and no mixer. Trying to get to this standard but it’s a dream.
❤
Are you able to find stracciatella at the store? Always on the hunt. Never see it
That was homemade! 🙂
Usually Its found in the burrata, never found it anywhere sold separately myself lol
@@Kotsoros37 right? I see it online but never in stores lol
@@TheTdbT yeah haha wish it were more available by itself. Like he said it can be home made too with fresh mozzarella but a little extra steps lol
@@MileZeroKitchen maybe another video
too bad didn't work! already at the beginning with the 3 times 15 minutes dough rest and stretch. Is impossible to stretch, the dough is too soft.
Then, you have to wait longer for the gluten to form. Could take up to an 1 hr or more depending on the flour and the gluten protien % the flour has. It's called autolyse
Booonaaaaa!!!
Damn, i had to subscribe. :(
👏🏿👏🏿👏🏿👍🏽👍🏽👍🏽🙏
Recipes pls either in the comment section or under the video pls tnx tnx
Hey there, I always leave the link to the recipe in the description of the video! 🙂
Hit ...... on the title then Hit Transcript
👍👍👍😋😋😋🙏🏼🙏🏼
Dove la trovi la stracciatella e il finocchietto selvatico in Florida? Ti scrivo in italiano perché tanto lo so che sei italiano.. stai usando la polselli XD
La stracciatella si fa usando panna e mozzarella. Il finocchietto lo coltivo in giardino :)
@@MileZeroKitchen la dedizione! ho visto che hai pure segato il biscotto per farlo entrare nel Koda! Eroe
@@enricoviappiani4305 in realtà è un biscotto già pretagliato fatto apposta per il Koda (ci sono tutte le info nelle descrizioni dei video!)
👏👏👏👏👏👏👏👏👏👏👏👏🇮🇹
f* ... now 'm hungry :/
Ice cold water to yeats? Why
Why don't you give some to the dog he was behaving
Haha Jake is a beef guy, doesn't eat carbs! 🐶
Wow, that looks delicious and beautiful...except for the thumbnail. At first glance, I thought I was looking at a disintegrating row of teeth. Sorry 😔
Thank you so much!
That's funny 😁, thats the winning thumbnail voted from all the subscribers 😂😂
Elle est trop bonne la patte!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
French?
Sounds delicious !!!
On which temperature should I bake the pinsa if I want to use a Ooni Koda stone oven? Same as for the pizza, 400 degrees?