- star
- star
- star
- star
- star
Homemade Gluten Free Pinsa
An Italian classic that derives from Rome, with a light, crunchy, delicious texture set to make your mouth water. Now you can make a gluten-free version at home!
An Italian classic that derives from Rome, with a light, crunchy, delicious texture set to make your mouth water. Now you can make a gluten-free version at home!
If you’re in the mood for pizza but would also prefer something a little lighter on the stomach, look no further than pinsa! Originally from Rome, it’s pizza’s more digestible cousin thanks to its longer leavening period (minimum 24 hours). Traditionally not round but oval-shaped, our gluten-free version is light, crunchy, with the perfect texture. Top this dough with sauce, mozzarella, or any of your favorite ingredients and enjoy this delicacy any day of the week!
FacebookFor 2 Pinse
Step 1:
Place ingredients in the kneading bowl and mix for 30 seconds on the lowest speed, then knead for 5 minutes on medium speed.
Step 2:
Place the dough in a large bowl with a lid, smooth out and seal airtight.
Step 3:
Put the bowl in the fridge for at least 24 hours up to a maximum of 48 hours and allow to prove.
Step 4:
On the day of baking, remove the dough from the fridge 2-3 hours before use and allow it to reach room temperature.
Step 5:
Divide the dough into 2 equal pieces and place on a work surface sprinkled with cornmeal.
The cornmeal gives a nice crunch and texture and adds some flavour.
Step 6:
Form each piece by hand to a long flatbread (not thinner than 1,5 cm). You can already place the formed dough pieces on a baking tray covered with baking paper.
Step 7:
Spread the formed dough pieces with a sauce of your choice or very thinly with olive oil.
Step 8:
Let the dough pieces rise for 60 minutes.
Step 9:
Preheat the oven to 250°C top/bottom. Preferably as hot as possible or on pizza setting if available.
Step 10:
After proving, spread the pinse as you wish.
Step 11:
Bake the pinse for about 12 to 25 minutes (depending on the oven and programme). The baking time may vary depending on how hot the oven is. Place the tray or stone in the oven on the lowest shelf so that the base gets nice and crispy.
Tips:
- If you don’t have Schär Mix It Dunkel - Mix It Rustico you can use the buckwheat flour instead.
- If you prefer to bake with only one flour, there are the following options: 530 g of Mix it! Universal or 530 g of Mix Bread.
- The Pinsa can also be baked without toppings and then topped as desired after baking.
- The Pinsa gets even crispier on a pizza stone.
For the dough:
For sprinkling the work surface:
For brushing:
For the garnish:
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegan
Vegetarian
Products
in this recipe
Related recipes
Other interesting articles
