Pizza dough
Pinsa Romana
Not a Neapolitan at all: a blend of wheat with rice and soy that gives a lighter, drier crumb than wheat alone, left cold for two or three days and pressed out into a long oval. Light, blistered, and dry inside rather than chewy. The flour blend is the whole point — change it and you have made something else.
73% · wheat, rice and soy · Rome
Where the app starts
- Hydration
- 73%usual 68–80%
- Salt
- 2%
- Oil
- 2%
- Dough per pizza
- 250 gusual 200–350 g · oval, 33 × 21 cm
- Oven temp
- 320 °C (608 °F)usual 280–350 °C
- Bake time
- 5 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
