Author Topic: Pinsa dough  (Read 372 times)

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Offline nuketopia

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Pinsa dough
« on: April 06, 2014, 02:21:19 PM »
I was in Rome a few months ago and stopped by a hugely popular place called, Pinsere. They serve pinsa, a small personal pie (pizza?) that is pre-dressed and oven toasted to order. The crust is thick, but very light and airy, good flavor, and the bottom toasts to a nice light crunch after a brief time in a low-height electric pizza oven. The place is immensely popular from breakfast to lunch time, inexpensive and quite good. ( look it up on trip advisor for pics and reviews )

I'm interested in the crust dough, hence my question. Any thoughts, based on the description?


Offline parallei

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Re: Pinsa dough
« Reply #1 on: April 06, 2014, 03:51:23 PM »
nuketopia,

From the photos and descriptions, I'd try something like a pizza al taglio dough.  These are high hydration doughs (80% +).  Check out this thread (you'll need to do a bit of reading!):

http://www.pizzamaking.com/forum/index.php?topic=9989.0
« Last Edit: April 06, 2014, 10:54:43 PM by parallei »