Pinsa

Pinsa – the on-trend product from Italy

Discover the new on-trend product from Italy: pinsa! You can now make your own pinsa at home – using the pinsa baking mix from RUF. The crispy dough consists of a unique combination of three different types of flour. It’s especially light and airy on the inside thanks to the Lievito Madre and dry baker’s yeast. Our baking mix guarantees the perfect dough so you can focus on making your own pinsa creation.

A versatile seasoning mix for your own pinsa

The seasoning mix included is very versatile, so you can let your imagination run wild. Mix it with tomato passata, crème fraiche or ricotta to whip up a tasty sauce. Or mix it with fresh tomatoes for a flavourful marinade. The different topping options give your pinsa that personal touch.

Enjoy traditional pinsa at home

The pinsa baking mix from RUF is ideal for anyone who wants guaranteed perfect dough and the chance to create their own toppings for their pinsa breads. Whether it’s a quick dish for on the go, a party snack or a highlight of your next buffet – our pinsa baking mix will make your pinsa simply delicious.

What is pinsa?

For those who are wondering: what actually is pinsa? Pinsa is a traditional Italian flatbread from Rome which has become increasingly popular and on-trend in recent years. Unlike traditional pizza, pinsa is made from a dough with a unique combination of three different types of flour (wheat, soya and rice). This is particularly light and crispy. The pinsa is traditionally topped with delicious ingredients and baked in a wood-fired oven. With the RUF Pinsa baking mix, you can now bake a delicious pinsa at home and add your own favourite toppings.

Encores

For the dough:

• 300 ml lukewarm water
• 1 tbsp olive oil

For the topping:

• Ingredients of your choice

Plus:

• A little olive oil
• Wholemeal flour e.g. spelt
  (alternatively use rice or rye flour)

Preparation

Prepare the dough:

1. Combine the basic mix and yeast in a mixing bowl. Add lukewarm water and oil. Mix with an electric mixer (dough hook) briefly on the lowest setting at first, then mix into a dough on the second-lowest setting for 5 minutes. Cover the dough and leave it to rise in a warm place (e.g. in the oven with the light on or at 30 °C) for around 30 minutes.

Shape the pinsa breads:

1. After the first rest phase, halve the dough, shape it into two round pieces on a lightly floured work surface. Cover these and leave them to rest on a floured surface in a warm place for 60 minutes. Carefully place the first few dough balls on a thoroughly floured work surface and lightly dust the dough with the flour. Use your fingertips to make the dough into an oval shape, moving from the middle outwards, and leave a rim at the edges. Then place the pinsa on a baking sheet brushed with olive oil.
2. Repeat these steps for the other pinsa breads and then pre-bake them in a preheated oven at 240 °C top/bottom heat for around 10 minutes.

Top the pinsa breads and bake:

1. You can add toppings of your choice. The seasoning mix is very versatile and can be stirred into tomato passata or crème fraiche as a sauce, for instance.
2. Depending on your preferred toppings, before or after topping the pinsa breads, finish baking them using the oven’s grill function (or at 240 °C top and bottom heat) until they have achieved the desired brown colour (around 8-10 minutes). Baking times may vary based on your toppings.

Method 1:

Drizzle pre baked pinsa breads with olive oil, finish baking until crispy, then add toppings.

Bella Italia topping:

Marinate 400 g of fresh tomatoes in the seasoning mix + rocket and mozzarella

Brunch Pinsa topping:

Mix 200g of crème fraîche with the seasoning mix + salmon and spinach leaves

Method 2:

Top the pre-baked pinsa breads with your desired toppings, then finish baking.

Pizza-Style topping: Mix 200 g of fresh tomatoes with the seasoning mix + cherry tomatoes and mozzarella

Breakfast Pinsa topping: Mix 250 g of ricotta with the seasoning mix + egg and grated cheese; top with avocado + fried bacon once the pinsa is fully baked