Our Pinsa Lab USA Recipes

Pinsa Romana Ricetta Originale (Original Recipe)

Pinsa Romana Rincetta Orginale

This is the perfect recipe for those who want to try their hand at pinsa while also impressing the “purists.” It is simple but delicious; light but satisfying. If you can master this recipe, you have an excellent building block for a wide range of other pinsa in the future. By giving the dough 24-48 hours of cold fermentation, you are allowing for slow gluten development, which leads to more flavor, a crispier crust, and better digestibility. We recommend trying the most basic toppings – just sea salt and a high-quality extra virgin olive oil – for your first bake. You’ll be stunned by how good this simple pinsa turns out.

Get the full recipe and directions from The Foodellers.

White Wine & Garlic Pinsa Romana

White Wine Garlic Pinsa Romana

A great option for beginners, this Roman Pinsa recipe veers from tradition by omitting the soy flour which can be difficult to find. Because of the technique and fermentation time, however, you will still a delicious, crunchy base. This particular pinsa is a white pizza, with a simple but delectable sauce composed of mushrooms, white wine, and garlic. After parbaking your crust, you’ll add the sauce as well as thinly sliced provolone cheese before putting it back into the oven for a final bake. This is the traditional method for baking pinsa with toppings, and it ensures that the base and the toppings are cooked evenly.

Get the full recipe and directions at Italian Recipe Book.


Pinsa with Zucchini, Ricotta, and Lemon

Pinsa with Zucchini_ Ricotta_ and Lemon

The combination of zucchini, ricotta, and lemon makes for a light, refreshing taste that’s perfect for warm weather. This is a perfect pizza for a cookout, as you can grill the zucchini while you’re baking the pinsa dough and everything should be ready to go at the same time. The cool, creamy ricotta is mixed with lemon zest and then spread on the fresh, hot dough and garnished with mint and a drizzle of peppery olive oil. You can add some more interesting flavors and colors by using a variety summer squashes. Don’t go overboard, though, as the beauty of this pinsa lies in its simplicity.

Get the full recipe and directions at Fine Cooking.


Classic Pinsa Romana

Classic Pinsa Romana

You’ll get a nuttier, earthier flavor out of this crust as it uses spelt and rye flours instead of the more traditional soy flour. Other than that, the dough method is similar to the previous recipes. You’ll notice that this and others call for mixing by hand, but you can use a stand mixer if you prefer to bring the dough together more quickly (just don’t tell anyone in Italy). Veteran bakers may be able to tell the difference, but you’ll end up with a great crust no matter which method you use. This pinsa is topped similarly to a margherita, but uses parsley instead of basil, giving it a milder, earthier flavor.

Get the full recipe and directions at

Robiola & Pear Pinsa

Robiola Pear Pinsa

This pinsa brings an interesting depth of flavor by using a sourdough starter in place of yeast. You can choose a dry or wet starter, but if you are new to baking, we recommend using the dry sourdough as it will be easier to work with. This dough can ferment for up to a week, and it’ll carry a very strong flavor if you choose to go that route. However, it is ready to go after 24 hours and it will still taste delightful. No matter how long you ferment it, you’ll notice that it is slightly chewier and tangier than a standard pinsa, but not overwhelmingly so. Like other pinsas, this can be topped with nearly anything, so get creative!

Get the full recipe and directions at Cook and Love.

Roman Pinsa

Roman Pinsa

Here’s another simple, traditional Roman pinsa recipe that is sure to satisfy your hunger. Don’t be afraid of the anchovies in the sauce – they bring umami and depth to the overall flavor profile of this pizza, and the sweetness of the cherry tomatoes helps cut through the saltiness of the fish. Unlike the previous recipes, you top this pinsa before parbaking it, which lets the sauce seep into the dough as it cooks, making for a slightly more tender, chewier texture. This is a perfectly balanced pinsa that can be served as a main course or as an appetizer. Despite its rich flavor, it is still airy and light.

Get the full recipe and directions at Giallo Zafferano.

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