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Pinsa Romana Dough

Yield: 6 pinse (each about 6 x 10 inches)

This recipe is the base dough for all pinse. Prepare the toppings before you grill the dough. They go on immediately after the dough comes off the grill. For gluten-free pinsa dough, see the variation, below.


  • 17-3/4 oz. (500 grams; about 3-3/4 cups) bread flour (preferably King Arthur); more for dusting
  • 1-3/4 oz. (50 grams; 1/4 cup plus 1 Tbs. plus 1 tsp.) white rice flour
  • 1 oz. (30 grams; 1/3 cup plus 1 Tbs.) soy flour
  • 1/8 oz. (3-1/2 grams; 1/2 Tbs.) active dry yeast
  • 1-3/4 cups (400 grams) cold filtered water (refrigerator temperature, 39°F to 41°F)
  • 1 Tbs. plus 1/2 tsp. (14 grams) fine sea salt
  • 1 Tbs. (10 grams) extra-virgin olive oil; more for brushing onto the shaped dough for grilling
  • Vegetable oil or nonstick cooking spray, as needed

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 30
  • Fat (g): 3
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 0
  • Sodium (mg): 690
  • Carbohydrates (g): 35
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 6


  • In the bowl of a stand mixer fitted with the dough hook, whisk the bread, rice, and soy flours, and the yeast. Add 1-1/2 cups of the water, and knead on low speed until the dough comes together and there is no more dry flour in the bowl, about 3 minutes. Add the salt and olive oil, and knead on medium speed. While kneading, add the remaining 1/4 cup water a little at a time.
  • Once all the water has been absorbed, 2 to 3 minutes, increase the speed to medium high. Knead until the dough is smooth, elastic, and shiny, about 10 minutes more. Transfer the dough to a large bowl lightly coated with vegetable oil. Cover tightly with plastic wrap, and let rise in the refrigerator (39°F to 41°F) for 24 hours, or until the dough has tripled in size.
  • Turn the dough out onto a lightly floured surface, allowing it to gently release from the bowl. Using a dough scraper or a knife, cut it into 6 equal pieces, weighing around 165 grams (5.8 oz.) each.
  • Working with one piece at a time, take the four corners and fold them into the center to attach. Do not flatten. The dough will tighten up and take on a round shape. Repeat with the remaining dough pieces. Place the roughly shaped dough balls on a greased baking sheet. Leave enough space between the pieces so that they can double their size without touching. Sprinkle the dough lightly with bread flour, and cover the baking sheet lightly with plastic wrap. Set aside to rise at room temperature until the dough has doubled in size, 2 to 3 hours.
  • While the dough is rising, prepare the pinsa topping of your choice. Set aside.
  • Well ahead of baking, heat the grill to 660°F.
  • Place one dough ball on a well-floured surface, then sprinkle more flour on top. Starting from the center and working toward the edges, work the dough into an oval by pressing your fingers flat into the dough, gently stretching and pulling, until it measures approximately 6 inches by 10 inches. If the dough springs back, let it rest for a few minutes before trying again.
  • Brush one side of the dough with olive oil. Gently lift the dough with both hands, fingers spread out flat underneath to prevent tearing. Shake off any excess flour. Position the dough, oiled side down, on the grill grate. Close the lid and bake for 30 seconds. Brush the unoiled side of the dough with olive oil. Use tongs to carefully release the dough from the grate and flip it over. Close the lid and bake for another 30 seconds. Repeat the flipping every 20 to 30 seconds until both sides are golden-brown with some darker spots, about 3 minutes. Transfer to a plate with the hottest side (the one that was just on the grate) facing upward. Add the toppings as directed and serve.

Variation: Baked Pinsa

  • To bake in the oven with a pizza stone, position a rack in the center of the oven, and put a pizza stone on the rack. At least 45 minutes before baking, heat the oven to 550°F. Transfer the shaped dough to a floured pizza peel. Brush all over with olive oil. Carefully transfer the dough onto the heated stone. After 2 minutes, check that the dough is baking evenly. If not, spin it 180 degrees. Continue baking until golden-brown with a few dark spots, 2 to 4 minutes. Remove the dough from the oven and add toppings, then return to the oven and continue baking until the toppings are heated through and any cheese has melted, 2 to 3 minutes more.

Variation: Gluten-Free Pinsa

  • Gluten-free pinsa doesn’t work well on the grill, but it’s great in the oven. Substitute an all-purpose gluten-free flour blend for the bread flour, such as Bob’s Red Mill Gluten-Free Baking Flour) and prepare the dough as directed. Form the dough into six balls, each about 5½ oz., and let rise until doubled in size, 2 to 3 hours. Put one piece of dough on a well-floured pizza peel, and generously flour the top and bottom of the dough ball. Using your fingers, gently flatten and press the dough into a 7-inch by 9-inch oval. Sprinkle with more flour if the dough begins to get sticky, and shake the peel frequently to ensure that the dough isn’t sticking. Lightly dab olive oil onto the top of the dough. Bake as directed above until puffy and golden in places, 5 to 6 minutes.


Rate or Review

Reviews (3 reviews)

  • lyndelking | 08/08/2020

    Has anyone else had a problem with the amount of water? I had to add quite a bit more than the recipe called for to get it to come together. Also, it didn't rise to triple its size even after two days in the fridge. I did not use quick-rise yeast, just regular. I think maybe I will double the amount of yeast next time. Has anyone else had these problems?

  • Tdallaire | 07/20/2020

    We grilled it in the BBQ and it is hands down the best dough I've ever had.

  • MichelleDaray | 05/25/2020

    fantastic dough.

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