Don’t call it pizza, it’s PINSA! Top quality flour and high hydration are the features that make Pinsa Romana a special innovative product; its fragrance and crunchiness will make you and your customers love it from the first bite.
Learn all the procedure and professional techniques to get the original product following the learning sections of this course.
This course is suitable for both beginners and professionals who want to improve the processing techniques for highly hydrated doughs, designed for Corrado Di Marco’s flour mixes (https://www.pizzasnella.it).
At the end of this course, you will have all the necessary knowledge to make a perfect Pinsa Romana!
The intuition and invention of Pinsa comes from the experience and the great passion for bread-making processes of the specialized pizza chef Corrado Di Marco (founder of the homonymous company Di Marco Corrado srl), who created in 2001 a new and innovative product that brought a revolution inside the world of Pizza…
Video 11 Min + 2 Min read to complete
Pinsa Romana dough doesn’t look like the traditional pizza dough at all.
To get an excellent result you have to follow specific rules…
Video 15 Min + 30 Min read to complete
If all the procedures have been correctly followed the dough has changed after 24 hours: the volume is tripled; the smell is acid and pungent; there are bubbles on top (it creates bubbles if there is enough space in the container…
Video 9 Min + 2 Min read to complete
The first step is to check the leavening state of the balls: once all the balls have been stored in the containers let them leaven for 3 hours.
After the 3 hours rest you will notice that the balls have doubled their volume and will be soft and airy…
Video 16 Min + 2 Min read to complete
Stuffed Pinsa is a product you are going to love! You can stuff it as you like, creating recipes and combinations with a variety of ingredients!
This product consists of a base and a lid that must be baked together…
Video 10 Min + 4 Min read to complete
Street Food Pinsa is the innovative alternative to pizza in teglia or pizza alla pala so pay attention to its appearance when topping it; a good looking Pinsa is easily sold when displayed in your shop….
Video 18 Min + 6 Min read to complete