Pinsa backen zu Hause

Pinsa baking needs practice

As passionate hobby pizza bakers with a lot of experience and an original Italian Valoriani Baby wood-fired oven in the garden, we dared to try Pinsa. It is on everyone's lips, we have already tried it in various restaurants including Donna Isabella in Rothenbergen. So we had an idea of exactly what we wanted to conjure up. First the Pinsa dough To get an easy start, we decided to use a Pinsa flour mixture. The dough itself is easy to make. Due to the high hydration, it is very soft. Since the dough goes into the fridge in a dough tub for 48-72 hours after making, time does the kneading for us. From now on, we observe the dough in the semi-transparent dough tub with a lid as it develops wonderfully despite the absolutely small amount of yeast added.

My heart beats faster when I take the pin dough out of the fridge after 48 hours. An absolutely fluffy dough with great bubbles, very soft. I can already see the perfect pinsa in my mind's eye. Off to the worktop with the dough, cut off loaves and let them rest until they have doubled in volume. That's what the recipe says.

One hurdle: the consistency of the dough

Now press the risen dough slightly into the desired shape and size with your fingers. Flour the work surface well, because the high hydration of the dough makes it very sticky. Then the dough should be pre-baked on the scoop and in the preheated wood-burning oven at 300 degrees. So much for the theory.

In practice, we were lucky if the pinsa arrived on the shovel reasonably undamaged. However, when we put it into the oven, disaster struck: the very soft dough deformed completely, it was miles away from a classic Pinsa shape. In another attempt, we managed to get the patties into the oven somewhat in shape with the help of baking paper, but apparently we hadn't spread the pinsa big enough for that. The pinsa dough became very thick.

After this pre-baking of five minutes, the Pinsa should cool completely before being topped with the desired topping. Here we are on familiar territory: everyone can put whatever he or she wants to eat on the dough piece. Then the pinsa goes back into the oven for another 5-7 minutes.

Our conclusion:

Handling the Pinsa dough requires a lot of practice. Even after ten times, the handling of this highly hydrated dough gives us difficulties. In terms of taste, the Pinsa is a great change from pizza. The dough is (ideally) crispy and fluffy, delicious and really doughy. We will continue to bake pinsa and keep trying on the look. It's worth it! We are already convinced about the taste.

One hurdle: the consistency of the dough

Our conclusion:

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