Italian · Style guide
Wet dough; patient ferment, airy
Pinsa romana: airy oval base, blended flours, long ferment-light crisp bite.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 80% |
|---|---|
| Salt | 2.6% of flour |
| Oil | 1.5% |
| Sugar | 0% |
| Yeast (IDY) | 0.06% of flour |
| Total timeline | 48 h at 20°C |
| Bulk ferment | 6 h |
|---|---|
| Cold ferment | 38 h |
| Bench / ball proof | 4 h |
| Cold placement | bulk |
Pinsa benefits from a long cold stage and a warm finish before shaping/baking. Cold can happen as one bulk before panning, after portioning, or after pressing into the tray, use placement to match your workflow.
Modern pinsa romana is contemporary even when billboards borrow Roman cosplay. Baker Corrado Di Marco packaged flour blends, towering hydration, staged ferments, and oval formats into a brandable product near 2000. Rice or soy adjuncts keep crusts audibly crisp yet deceptively airy. Marketing myth opened doors, but sheer texture plus quick service convinced shops to duplicate ovals worldwide.
The Pinsa preset in 8Bit.Pizza starts around 80% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Pinsa timeline is about 48 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
When you want a light, airy, crisp base. Good for long cold fermentation. Great for oval, shareable bakes.