Pinsa Romana. (Bread) with Massimo Nocerino

The Pinsa TRADITION:
Pinsa is the consummation of over 100 years of Roman artisan baking expertise, creativity and experience.
Pinsa comes from Latin “pinsere” meaning “push the dough by hands”. Pinsa is described as being like a “cloud” of pizza with a delightful, crispy texture on the outside and an incredibly soft, tasty inside. Pinsa is made with the exquisite taste of natural ancient bread in its original oval form, which delivers an incredible taste experience and an appealingly distinctive presentation.
Pinsa traces its origins back to the Roman Empire. It was considered so delicious that the ancient priests offered it to the gods. The poet Virgil in his Aeneid wrote that peasants in the Roman countryside kneaded grains, salt and herbs to make a “low and oval cake” cooked on hot coals. Virgil recorded this easily digestible cake was one of the first foods Trojan Hero Aeneas bit into when he set foot on the Lazio coast.
Today, we want to share this popular regional product, par excellence, characterized by its delicious taste, crispy crust and soft inside.

[@MitaRajeshTolia]

Thankyou sooo much.

[@Pia-til.]

FORZA ROMA. looks great Massimo

[@Pia-til.]

Ciao Massimo. Would you have a recipe for pizza Tonda. I wanted to make pizza from where I am from. Ostia Di Lido. Grazie.

[@massimonocerino]

1 kg 00 flour 580 water 25gr salt 20 ml evo oli.1 gr yeast

[@Pia-til.]

Grazie Massimo. Can I use poolish or biga with this recipe?

[@Pia-til.]

Noi Non Potremo Avere Perfetta Vita Senza Amici -

[@massimonocerino]

@@Pia-til. you can do both way's

[@BboyRacing]

Ma quando piove?

[@Pia-til.]

Massimo what is rise?

[@massimonocerino]

Lievitare

[@Pia-til.]

Grazie Massimo.

[@Pia-til.]

Baking powder?

[@massimonocerino]

@@Pia-til. rise its the proving time or leaveling

[@Pia-til.]

I’m sorry Massimo. I misunderstood your video. 50 grams of rice flour. Managia. I understood rise.