# Pinsa Romana

A guide to making perfect Pinsa Romana at home using store-bought bases, focusing on proper cooking techniques and ingredient preparation for crispiness.

- Total time: 7 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: it

## Ingredients

- basi per Pinsa Romana
- salsa di pomodoro
- olio
- sale
- origano
- basilico
- mozzarella disidratata

## Instructions

1. Tirare fuori le basi della pinsa dalla busta e farle tornare a temperatura ambiente per 20-30 minuti.
2. Preparare una salsa a piacere con pomodoro, olio e sale, aggiungendo origano o basilico se desiderato.
3. Sporcare la base della pinsa con un sottile strato di salsa di pomodoro, evitando di metterne troppa.
4. Aggiungere uno strato di mozzarella disidratata o ben sgocciolata, senza esagerare con la quantità.
5. Cuocere la pinsa su una griglia nel secondo ripiano del forno a 250°C per 7 minuti.

## Equipment

- griglia
- forno

## Tips

- Always let the bases return to room temperature (20-30 minutes) before cooking.
- Never cook the pinsa in a baking sheet; use a grid to allow heat circulation from both top and bottom.
- Do not use too much tomato sauce; just enough to 'dirty' the base.
- Use dehydrated mozzarella or well-drained fresh mozzarella (like bufala or fior di latte) to avoid making the pinsa soggy.
- Do not use too much mozzarella; a single layer is sufficient.
- Cook on the second rack of the oven.
- If your oven reaches 220°C, it will take a bit longer but will still turn out well.

## Source

- Original video: https://vm.tiktok.com/ZNRK6ED8s/
- Recipe page: https://www.cliprecipe.com/recipe/961c1853-cef0-4868-b9cc-834550bf1e57
- Extracted: 2026-07-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt