Reference
- Hydration
- 80%
- Oil
- 3.5%
- Load
- 21.6 h-eq
- Instant dry yeast
- 0.072%
12 h at 21 °C, then 48 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.11 g for a 295 g dough ball
Farine
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gLab sheet
Pinsa romana is an oval, elongated pizza, crisp outside and very light inside. Its dough is very wet, within 72–88%, and traditionally made from a blend of wheat, rice and soy flours, matured long in the cold.
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
"Pinsa Romana" is a registered trademark, and Fornello rates it confidence C: the style is commercial, with no published standard. The windows reflect the practice of the makers and pizzerias that use it.
Hydration is very high (72–88%) for a very open crumb, with oil (2–6%). The flour blend is supplied by commercial mixes. The ball weighs 220–320 g.
Maturation is very long: the calculator targets 20–60 h-eq.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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gThis is the same calculator as on the Calculator page. Your settings stay in your browser; nothing is sent. Open the full calculator
The pinsa bakes 4–7 min at 290–340 °C (555–645 °F). The stretched oval shape allows an even bake with a crisp outside.
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
12 h at 21 °C, then 48 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.11 g for a 295 g dough ball
Bottom of the window: easier to shape.
12 h at 21 °C, then 48 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.12 g for a 295 g dough ball
Top of the window: very airy, very delicate.
12 h at 21 °C, then 48 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.11 g for a 295 g dough ball
The same dough, matured for 72 hours.
12 h at 21 °C, then 72 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.1 g for a 295 g dough ball
Yes, the name "Pinsa Romana" is a registered trademark. A dough of the same nature can be made without using it.
That is not shown here. The calculator makes no health claims.
Yes, but the texture will change.
Same family, or close in hydration and bake.