Pinsa Romana PINSA ROMANA ricetta facile Pinsa Romana semplice per tutti

Pinsa Romana easy recipe Simple Pinsa Romana for everyone ■ The Things I Use ... and the T-Shirts too https://rapanelloelasuacucina.blogspo... _____________________________________________________________________ Pinsa Romana Ingrediants for 3 - 4 pins 500 grams of flour for pinsa 330 ml of cold water 2 grams dry yeast for bread a teaspoon of salt 5 grams 2 tablespoons of olive oil to make the Pinsa Romana it is necessary to buy the mixture of flours for sale on purpose in supermarkets. to make 3-4 pinse it is necessary to weigh 500 grams of flour per pinsa. weigh or measure 330 ml or grams of cold water. Weigh 2 grams of dry brewer's yeast or 6 grams of fresh brewer's yeast. put the water but not all, leave 50 grams of water in the jug, in the flour, and add the yeast, dissolve the yeast and knead, it must not be a perfect dough, cover and let it rest for 15 minutes so that the flour absorbs well the water. After 15 minutes add the last 50 grams of water, salt, and 2 tablespoons of olive oil, now you have to knead for 15 minutes. Cover the dough and let it rise for 2 hours. After two hours the Roman pinsa dough has risen and with wet hands make 2 folds on each side, 4 sides, create a ball, not perfect, cover the pinsa with a lid and refrigerate for 24 hours. the day after the dough of the Pinsa Romana has risen, flour the table with re-milled semolina flour and let the dough fall, fold the dough using the flour to create a ball, cut it into 3-4 pieces and make balls. Leave to rise for 2 hours at room temperature. To cook the pinsa well you need the oven at 210 ° c if possible with the stone inside or you can place the pinsa directly on a preheated baking sheet positioned in the lower part of the oven. Heat the stone well in advance. use the lower part of the oven and if you have a grill turn on that too. now let's squeeze the pinse. Look closely in the video how I can crush to "pin". Place the pinse on an oven shovel, or on top of parchment paper and use a cardboard to bake. Season the pinsa as you like. Cook the Pinsa for 10 minutes. _____________________________________________________________________ My story My name is Gabriele and I am a professional Chef. I was born in 1968, I have 2 children and my wife helps me in my business. I live near the Alps in Lombardy, Italy, and in 2019 I decided to open a Youtube channel dedicated to home cooking. I have always worked in restaurants both as a cook and as a Chef, in the past I have also had experiences in pizzerias and wood-burning ovens, experiences in teaching cooking, I have also worked for catering and airports. In my channel I use the materials and ingredients of any home but I will also teach some tricks to facilitate the recipes of any person who does not know how to cook like a Chef. I like to share my experiences, I respond to all the comments and requests you make of me. Since 2021 Youtube has become my main activity. ■ The Things I Use ... https://rapanelloelasuacucina.blogspo... ■ Merchandising https://shop.spreadshirt.it/rapanello... ■ Commercial contact [email protected] ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Instagram and Facebook   / rapanelloincucina     / rapanell0   Music: https://www.bensound.com