Pinsa romana dough calculator
Pinsa blend of wheat, rice and soy flour at high hydration with an overnight cold ferment — per oval.
6 × 165 g · 69% hydration
Type how much flour you have — the portion weight recalculates.
Pinsa romana is the oval Roman flatbread on a blend of wheat, rice and soy flour — light, crisp-bottomed and cloud-centered. The certified original is a trademark built on a patented flour mix; this calculator uses the respected home blend from Katie Parla.
How it works
The blend is the point
The base splits into 86% bread flour, 9% rice flour and 5% soy flour. Rice flour crisps the crust, soy tenderizes and colors the crumb. The calculator shows each flour’s weight separately — treat the blend itself as the recipe.
Wet dough, cold night
Water 69%, salt 2.4%, oil 2% and 0.5% instant yeast: roughly an hour of bulk at room temperature, then an overnight cold ferment, then 1–2 hours of proof. The blend absorbs eagerly, so the dough feels drier than the number suggests.
Pinched, not rolled
Pinsa is hand-pressed into its oval — never rolled. Stretch 165 g pieces to roughly 15 × 25 cm, and bake very hot (the professional style par-bakes around 300 °C for ~5 minutes before topping).
FAQ
Is this the “real” certified pinsa?
The trademarked pinsa romana requires Di Marco’s patented flour and, per the certification, exactly 80% hydration. Home blends published by respected authors run 69–75% with ordinary rice and soy flour — same idea, honestly labeled.
Can I substitute the soy flour?
The blend defines the style, so substitutions move you away from pinsa. If you must, keep the rice flour — it does the crisping — and expect a slightly different crumb without the soy.
Why an oval?
Tradition and mechanics: the word comes from pinsere, to press or stretch. The oval shape is how a wet, delicate dough naturally elongates under fingertips.