# Roman Pinsa

Recipe by [Liam Murphy](https://fridge.menu/en/u/liammurphy)

A Roman-style pinsa with a light, crisp base topped with tomato, oregano and melted cheese.

Servings: 3 · Baking

Vegan · Contains: gluten, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Roman Pinsa](https://image.fridge.menu/adaptations/ur7gas7h/9a9dbe985a7f9ed0843bd406d7d70d7e9d7eeba6d391bcdb75b15cc514ad089f.jpg)

## Ingredients

- 500 g [Strong white flour](https://fridge.menu/en/i/flour)
- 25 g Soy flour
- 25 g Rice flour
- 2 g [Dried yeast](https://fridge.menu/en/i/yeast) — or 7 g fresh yeast
- 8 g [Salt](https://fridge.menu/en/i/salt)
- 350 g [Water](https://fridge.menu/en/i/water)
- 40 g [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Oregano](https://fridge.menu/en/i/oregano)
- [Tomato passata](https://fridge.menu/en/i/tomato-paste)
- [Provolone](https://fridge.menu/en/i/provolone) — cut into small pieces, or another cheese of your choice

## Steps

1. In the bowl of a stand mixer, combine the strong white flour, soy flour and rice flour, and mix on low speed until well combined.
2. Add the yeast and about half the water, adding the rest gradually. Add the salt and pour in the olive oil in a thin stream.
3. Add a little more water and increase the mixer speed. Keep kneading, gradually adding water, until the dough is smooth, compact and comes away from the sides of the bowl.
4. Tip the dough onto a work surface and shape it into a ball, folding the edges under a few times.
5. Place the dough in a bowl lightly greased with olive oil, cover with a tea towel and leave to rise at room temperature. (150 min)
6. Divide the dough into 3 pieces of 300-350 g each. Shape each piece, folding the edges under with your hands a few times.
7. Place the pieces in a container dusted with rice flour or semolina, cover and leave to rise at room temperature. (150 min)
8. Tip the dough onto a work surface dusted with semolina, and stretch each piece out with your fingers.
9. Repeat on the other side, brushing off excess semolina, then transfer the pinsa onto a pizza peel or baking tray.
10. Sprinkle the surface with oregano, then spread over the tomato passata.
11. Bake in an oven preheated to its maximum temperature (around 250°C) for 8-10 minutes. (9 min)
12. Add the provolone cut into small pieces (or another cheese) and return to the oven for a further 5-6 minutes.
13. Once the pinsa is ready, drizzle with olive oil and serve.

## What was changed

The oven temperature was unspecified in the original, so was added as a typical maximum home oven temperature; all other ingredients are available locally and were kept as is.

Published 2026-10-07 · Updated 2026-10-08

https://fridge.menu/en/r/pinsa-romana-ur7gas7h

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