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Roman Pinsa with Goat Cheese | Crispy & Aromatic
(0)
35 min
Under an hour
Knuspr-Küche
Römische Pinsa mit Ziegenkäse, roten Zwiebeln und feinem Honig: Außen herrlich knusprig, innen wolkig-weich. Die Kombination aus cremigem Ziegenkäse, aromatischem Rosmarin und einem Hauch Honig macht dieses italienische Fladenbrot unwiderstehlich!
Ingredients
Preparation method
Preparing the dough & letting it rest
Dissolve the fresh yeast in 280 ml of lukewarm water in a small bowl and let it rest for approx. 5 minutes until fine bubbles form.
Place the wheat flour and fine table salt into a mixing bowl. Add the yeast water and 20 ml of the olive oil and knead everything with your hands or a stand mixer for approx. 8–10 minutes into a smooth dough.
Lightly grease the bowl with a little olive oil, place the dough inside, cover with a damp kitchen towel, and let it rise in a warm place for at least 60 minutes until doubled in volume.
Chef's tip
Typical Roman pinsa texture: Pinsa dough thrives on its light, airy crumb. The more gently you shape the dough with your fingertips from the inside out, the crispier and cloud-like the baked result will be.
Harmonious flavor: The tangy freshness of the goat cheese pairs perfectly with the sweetness of the runny honey and the aroma of the rosemary – a true Italian after-work classic.
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