Pinsa: The Evolution of Pizza - Master the Recipe with Our Detailed Tutorial

We present you with another relative from the pizza universe: Pinsa! It’s from Italy as well but its main difference lies in its key ingredient: rice flour! Trust us when we tell you it’s super airy, crunchy, and lightweight, it’s like biting into a cloud. Once you try it, it’s going to be your new favorite recipe forever!
This is the recipe we used in the video, it allows for 1kg of Pinsa dough.
Ingredients:
- (85%) Strong flour: 469 grs
- (10%) Rice flour: 55 grs
- (5%) Spelt flour: 30 grs
- (80%) Water: 435 grs
- (0.4%) Dry yeast: 2 grs
- (2%) Salt: 10 grs
- (2%) Olive oil: 10 grs
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00:00 - Intro
01:02 - Pinsa recipe
04:28 - Pinsa shaping
05:47 - Pinsa baking
06:51 - Cheese topping
07:17 - More Pinsa!
10:05 - Outro
#pinsa #easyrecipe #pizza

[@annlicano3416]

Looks similar to a focaccia...but not as oily with olive oil. Yummmmmy.

[@judichristopher4604]

AWWWW... Senior... Good to See you again... Bravo

[@OnenessVoices]

Thank You for perfectly detailed recipes !

[@sharonhenry3738]

That is just beautiful, definitely going to give this a try,thx for sharing gluten Morgen

[@judichristopher4604]

Richard will be so proud of you ... (You know Richard the guy that makes bread... LOL) Beautiful Dough ... Pinsa

[@TheButtons15]

So satisfying to see the Pinsa I am putting on my list to make.

[@utube2008utube]

this looks amazing!

[@judichristopher4604]

I seriously have to say... that is the BEST Dough I have seen yet... But.. Does it TASTE like a normal pizza dough? It is so BEAUTIFUL... Airy Make a SSBP (South Side Bar Pizza) out of this dough... Yes? No?

[@beatrixveres2506]

Fun and clear :))..... appealing :).

[@user-rl6wo7mo3g]

Nice videos!! Dutch ovens tend to get very hot, and it's difficult to use them with regular oven mittens. Can you suggest some gloves or mittens that are made specifically to work with Dutch Ovens? Thank you!

[@supermario1982171]

Brilliant video ❤ can I ask what type of rice you use, please there is so many varieties

[@user-zi7qu6lr3v]

😍🤩wonderful

[@darrellpeterson7776]

Looks like it hurts to chew it... Awesome job just stumbled upon you

[@M-a-k-o]

Gluten is king👑

[@ChazMcChizle]

The reason the Internet was so awesome in the 90s and even early 00s was because everything on it was put there by people who cared enough about the content to want to put it up. There was very little monetization, esp in the 90s. Also inter-connection was prioritized - we were all waypoints, little islands, on someones journey. We didnt try to maximize the users time staying on our site. If you want to make the Internet a tiny bit better, create your own content, on your own domain, and dont monetize it. Just write, create, share. Dont worry about traffic

[@kroks06]

beautiful cross section, lot of air bubbles, i bet it tastes great.

[@mjohnson1765]

Wow looks delicious! Question after the 24 hour fermentation of the dough do you let the dough warm to room temp or shape and bake?

[@M-a-k-o]

Yes, you do.

[@mjohnson1765]

@@M-a-k-o Thanks!!

[@patelkrunal311]

I don't know about the mascarpone, maybe burrata instead?

[@ChazMcChizle]

non the less looks good just not paying for a book on sourdough for set price

[@bernardfoster6848]

This guy diff. Master.

[@Equinoxious342]

The B&T Proofer is great but it cannot cool so cannot retard dough and now largely superseded by something like the Vevor/Ivyx 25L. Much more flexible and approx same price. But it doesn’t collapse for storage. The B&T ok but now a bit dated . . . much like video cassettes.

[@mimmociaccio5470]

Very simile of Panuozzo

[@Oltre-si7bc]

The pinsa is not an evolution of the Pizza it is good to inform yourself.