Low Sodium Traditional Italian Pinsa
Discover the timeless charm of Italian cuisine with this Low Sodium Traditional Italian Pinsa recipe, a healthier twist on the classic Roman-style pizza. Perfectly light and airy with a crispy exterior and tender interior, this pinsa is made using a unique blend of all-purpose, rice, and soy flours for an irresistibly rustic texture. Topped with a homemade low-sodium tomato sauce, unsalted mozzarella, aromatic oregano, and fresh basil, it delivers authentic flavors while being mindful of your sodium intake. With a slow fermentation process to enhance both flavor and digestibility, this dish is ideal for pizza enthusiasts looking to enjoy a gourmet experience at home. Serve it hot and fresh, straight from the oven, for a crowd-pleasing treat that's as nourishing as it is delicious.
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Ingredients
- 300 g All-purpose flour
- 100 g Rice flour
- 50 g Soy flour
- 2 g Dry active yeast
- 320 ml Water, lukewarm
- 10 ml Olive oil
- 200 g Low sodium crushed tomatoes
- 150 g Unsalted mozzarella cheese, shredded
- 5 pieces Fresh basil leaves
- 1 clove Garlic, minced
- 1 tsp Black pepper
- 1 tsp Oregano
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, rice flour, and soy flour. Mix well to evenly distribute the flours.
Step 2
Dissolve the dry active yeast in lukewarm water and let it sit for 5-7 minutes until frothy.
Step 3
Slowly pour the yeast mixture into the flour blend while mixing gently with a wooden spoon or your hand. Add the olive oil and mix until a sticky dough forms.
Step 4
Cover the bowl with a clean kitchen towel and let the dough ferment at room temperature for 2 hours or until doubled in size.
Step 5
Dust your work surface with a small amount of rice flour and gently turn the dough onto it. Divide the dough into two equal pieces and shape them into rough oval shapes (pinsa’s signature shape). Cover again and let rest for 30 minutes.
Step 6
Preheat your oven to 250°C (480°F) and place a baking stone or sheet on the middle rack to heat up.
Step 7
While the dough rests, prepare the low sodium pizza sauce by mixing the crushed tomatoes, minced garlic, black pepper, and oregano in a small bowl.
Step 8
Gently press and stretch each dough piece into an oval shape, about 1 cm (0.4 inches) thick. Avoid pressing too hard so as not to deflate the air bubbles in the dough.
Step 9
Place the shaped dough on parchment paper and spread a thin layer of the prepared tomato sauce on top. Add shredded unsalted mozzarella evenly and finish with fresh basil leaves.
Step 10
Carefully transfer the pinsa to the preheated baking stone or sheet using the parchment paper as a guide.
Step 11
Bake for 12-15 minutes or until the crust is golden, crispy on the outside, and tender inside. The cheese should be fully melted and bubbly.
Step 12
Remove the pinsa from the oven and allow to rest for a couple of minutes before slicing and serving.
Nutrition Facts
| Serving size | (1144.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2251.2 |
| Total Fat 56.4g | 0% |
| Saturated Fat 22.4g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 107.1mg | 0% |
| Sodium 126.2mg | 0% |
| Total Carbohydrate 344.5g | 0% |
| Dietary Fiber 19.7g | 0% |
| Total Sugars 13.7g | |
| Protein 98.4g | 0% |
| Vitamin D 32.1IU | 0% |
| Calcium 1292.6mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 2139.4mg | 0% |
Source of Calories