RomanItalian
Roman Pinsa with Buffalo Mozzarella and Roasted Potatoes
by Chef in Camicia · 306K subscribers on YouTube
A delicious Roman-style pinsa topped with roasted potatoes, smoked buffalo mozzarella, crispy speck, and a touch of Heinz mayonnaise. This recipe combines a high-hydration dough with a long fermentation for a light and crispy base.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
Ingredients
10 items- 500 gFlour
- 350 gWater
- Brewer's Yeastas needed
- Saltto taste
- Extra Virgin Olive Oilfor the dough
- Durum Wheat Semolinafor dusting
- Mozzarella di Bufala Affumicata
- Patate Arrosto
- Speck
- Maionese Heinz
Method
- Prepare the dough: Dissolve yeast in water, add olive oil and salt, then mix. Add 500g of type 0 flour and knead for 10 minutes using a stand mixer (or by hand). The dough will be sticky due to high hydration (80%).
- Place the dough in a lightly oiled bowl, cover, and let it ferment in the refrigerator for 48-72 hours.
- After bulk fermentation, turn the dough onto a semolina-dusted surface. Divide into 170-180g balls. Let them proof at room temperature for another 3 hours.
- Preheat oven to 230°C with a refractory stone or baking steel. Stretch each ball into an oval/round shape. Transfer to the hot stone and bake for about 7 minutes.
- Remove from oven, drizzle with olive oil, top with speck, smoked buffalo mozzarella, and roasted potatoes. Return to oven for a few minutes until cheese melts and speck crisps.
- Finish with a drizzle of Heinz mayonnaise. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
