PINSA ROMANA - IMPASTO FACILE ALTA DIGERIBILITÀ

Hi everyone, welcome to a new video of hand-made pizza! I'm here next to these really cute packages that were sent to me about two weeks ago by the company Pinsa4U which produces various types of flours, including a mix of flours suitable for the Pinsa and so, as you have understood from the title, today we will talk about Romana Pinsa a product that many of you have asked me about, which was missing on the channel and which I am also particularly fond of because I have lived in Rome for many years and in Genoa, where I live now, the Pinsa is very widespread What is the peculiarity of the Pinsa? It is to be made with a mix of flours, so not a single type of flour flour, soy and rice This mix makes the product particularly digestible, crunchy and soft at the same time This mix of flours has a very high protein content and this makes it particularly suitable for high hydration and another of the characteristics of the Pinsa, if well done is that it is particularly digestible this is thanks to the mix of flours and also thanks to the high hydration that can give a particularly light product Here you see me with several packages, now I will explain to you for a moment these two are those dedicated to the Pinsa then there is a package dedicated to the Romana and another that is only rice flour but it is only for the dust The Pinsa is 5 kg and is available on the internet then in the description I leave you the link to both the site to buy the bags you see here It is also the site of the company and the inventor of the Pinsa and then there is this package of 1 kg always of the Pinsa which instead is already in supermarkets, so it should be easily found and so I started by testing the packaging of the Pinsa and I do not hide from you that the product really surprised me positively an excellent absorption of water that made the processing particularly simple In all the packages there is, let's say, behind the rather detailed instructions on how to make the dough a little complicated the instructions I tried to make them even a little easier precisely because the flour actually allows it, it really has a great ease of absorbing water so in the dough that I show you today I had made a hydration of 75% so as a first test I wanted to go in a middle way but for how the flour reacted I can safely assure you that even by working by hand an 80% is very simple to achieve Having said that, however, with a 75% I really got a fantastic product and above all you will see that with a very simple kneading very easy in all phases from kneading to manipulation to cutting and then cooking which you will see I did in the home oven with refractory stone and it turned out to be a really great product and I also used this fantastic dry yeast that they sent me which was really a bomb Ok, enough chit-chat, I'll show you how I really made my very first clamp with a nice result, it seemed very good to me Yes, now I'll show it to you, but first if you are not subscribed to the channel do it now by activating the bell with all notifications and as always if you like the video, leave a nice like and comment Now let's go make the clamp So, for 4 clamps of 260 grams I used 600 grams of flour from the clamp mix 450 grams of cold water from the fridge, which is 75% hydration 12 grams of oil, 13 grams of salt and 2.5 grams of dry yeast So, I will make a dough without kneading, a no-knead I will mix the dry yeast directly with the flour and I will not dissolve it in the water as I do for the fresh yeast So, after mixing the dry yeast with the flour I add the salt all at once in the water I mix to dissolve the salt and once the salt is dissolved, I add the oil And now I'm going to add the mixture of cold water from the fridge, salt and oil all at once in the flour And simply with a spoon or a ladle I mix everything without kneading until all the flour is gone With the help of a ladle, I collect the residues well from the edges of the bowl and from the bottom of the bowl As soon as all the flour is gone, I compact the dough towards the center and then I stop, cover and go to the fridge for a first rest of 30 minutes After these 30 minutes, I take the dough again hands slightly greased and I take the outer edges of the dough, separating them from the bowl and bringing them back to the center, in this way And here I realize the high degree of absorption of this flour which could easily support an 80% of hydration In fact, in 30 minutes it is structured in a really exceptional way Look, the dough is already smooth and easily separates from the bowl So at this point, after 2-3 turns, I stop, cover and go back to the fridge for a last rest of 30 minutes After this time, I prepare a container in which I will put the dough to let it rise A little oil on the counter, container also on the bottom I transfer the dough to the counter And despite the high hydration, you see that it is a fairly compact mass So with very little work, really only 30 seconds I worked with my fingers to make it even a little smoother After that, perfect breading, closed, smooth, really fantastic I transfer it to the container I close with a hermetic lid and I will leave at room temperature for about 1 hour, 1 hour and a half And then in the fridge for 24 hours After 24 hours, you will find the dough quite leavened But don't worry, it's not a problem This flour is really very rich in nutrients And it will be able to support the leavening for several more hours I formed 260 gram loaves that I closed simply by making folds on the counter The dough is in fact very manageable A bit of pirlatura and the ball practically forms on its own And it comes in a single oiled container I went ahead in the same way for the others So folds, pirlatura and in the container And I advise you to use small containers, one for each ball In this way it will be very simple later when we will have to make the rolling It will be enough to turn the container upside down and we will have the ball ready to be rolled At this point we can continue in two different ways In any case, the balls will have to double their volume We can leave them at room temperature In this case they will double in about 2-3 hours depending on the temperature Or put them in the fridge and prolong the doubling until 10-12 hours I left them at room temperature at 20 degrees and in about 2 and a half hours they doubled And then I prepare for the rolling Plenty of rice powder on the floor I turn the container upside down I let the bread come down slowly I dust also on the surface of the bread and I prepare for the rolling I start from the edges as if it were a pizza in a pan and then the center I turn upside down only once and again edges and then to the center In this way with the fingers wide open And the clamp is spread practically I take away the excess flour I prepare myself with a shovel to then transfer the clamp to the oven Preheated oven at maximum temperature, in my case 250 degrees With ventilated program And I put a refractory stone in the oven In the lower shelf From the first moment of preheating Ok, I'm getting ready to go to the oven I will cook with ventilated program at 250 degrees Refractory stone in the lower shelf It will take about 6 or 7 minutes And I brought the clamp about 80% of the cooking There is really little left So I finish seasoning the clamp with my ingredients In this case of the speck and mozzarella And I will finish cooking in the highest part of the oven So bringing the refractory stone on top For about 2-3 minutes Practically only to close the cooking of the upper part And melt the mozzarella So I go to the oven, refractory stone brought on top And go Clamp inside, about 2-3 minutes of cooking Always ventilated at maximum temperature And here it is Very colorful, fantastic And I must say, really perfect cooking With minimal effort In the sense with a simple home oven at 250 degrees Really very colorful clamp This thanks also to the very fine flour Hear the noise, nice and crispy outside And I guess soft inside I proceed with the cut And let's go and discover a little the internal structure Here it is, fantastic With a handwork practically almost equal to zero Really very well structured Obviously, being my first clamp I absolutely have to taste this one with you I must say that at a glance I am very satisfied I really like this flour, how it is structured It's nice and crispy too But it will also be soft inside, I guess I taste It's like a clamp It's really good Crispy outside, soft inside, very light Look at the structure, really with zero effort at the end While I will continue to eat If you liked the video, leave a nice like Comment If you are not subscribed to the channel, do it now Activating the bell with all notifications As usual, when there is something new I keep eating And see you at the next video Bye!