Roman Pinsa Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roman-style pinsa pizza made with a unique three-flour dough that creates an authentic Italian crust. Topped with tomato, mozzarella, artichoke, and pancetta. Requires advance preparation and fermentation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups + ½ tablespoon Italian flour 0 ((380 grams total))
- 1¾ tablespoons rice flour
- 2 tablespoons soy flour
- ½ teaspoon active dry yeast
- 1¼ teaspoon salt
- ¾ tablespoon olive oil (extra virgin)
- 1¼ cups very cold water (divided)
- 1 cup tomato puree (pasata)
- ½-1 teaspoon oregano
- ¼-½ teaspoon salt
- 2 tablespoons olive oil (divided)
- 10 fresh basil leaves
- 1 cup large fresh mozzarella (strips) or firm mozzarella cheese (shredded) (250 g)
- 4-5 artichokes
- 1 teaspoon oregano
- 1-2 pinches salt (if needed)
- 1 clove garlic chopped
- 1 cup shredded firm mozzarella
- ¼-⅓ cup diced pancetta
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon olive oil
At a glance
PER SERVING · TIME 1530M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 1853mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 502mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1853MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.