FOOD PREP – DI MARCO – PINSA RECIPES & BACKING INSTRUCTIONS
Cooking Guide: Di Marco pre-baked Bases
A perfectly cooked Pinsa base is when the surface turns golden and the interior texture is light and airy at the same time. If the base browns too quickly but stays moist inside, the oven temperature is too high—reduce it by 10–20°C (50–68°F). On the other hand, if the base is crispy but the top remains pale, the temperature is too low and should be slightly increased.
Oven Temperature
The pre-cooked Pinsa base should be baked at an oven temperature of 270–310°C (518–590°F) to ensure optimal results. Cooking typically takes 3–5 minutes, depending on factors such as oven temperature, quantity, and toppings. Heavier or moisture-rich toppings may require additional time to evaporate moisture and fully cook the dough, achieving a crispy base.
Convection Oven
In convection ovens like the RATIONAL, which circulate hot air, it’s essential to achieve a crispy Pinsa base. To ensure this, bake the Pinsa base on a rack that allows heat to circulate underneath. Alternatively, use a preheated iron pan or baking stone. Preheat the stone or pan as soon as you turn on the oven to reach the proper temperature, ensuring even cooking on the bottom. Avoid using a cold pan, as it will leave the base undercooked while the surface cooks too quickly.
Static Oven (traditional pizza oven)
In a static oven, commonly used in pizzerias and equipped with a baking stone, place the Pinsa base directly on the stone without a pan. The stone transfers heat directly to the base (the platea), ensuring the perfect level of crispiness. Preheat the baking stone as soon as the oven is turned on. Set the temperature to 270–310°C (518–590°F) and adjust heat distribution: typically 25–35% to the base (platea) and 65–75% to the top. This balance guarantees even cooking. Insufficient heat to the base may result in a crispy top but an undercooked bottom.
Key Tips
A crucial aspect of achieving a perfect Pinsa is to avoid an excess of toppings, especially moist ones. The Pinsa is a high-hydration dough, so it already contains a lot of moisture that needs to evaporate during cooking.
- Avoid Excess Moisture
Using too many water-rich ingredients—like fresh vegetables or buffalo mozzarella—can prevent the Pinsa from cooking properly. Excess moisture keeps the interior dough from drying out, leaving it undercooked. For instance, an overuse of mozzarella can release water during baking, hindering the dough’s texture. - Opt for Balanced Toppings
Select toppings thoughtfully. A light and balanced topping enhances the flavor of the Pinsa while ensuring even heat distribution. This helps achieve a crispy bottom and a thoroughly cooked
10 Pinsa Recipes to Inspire:
Classic Margherita (V): Made with tomato sauce, fresh mozzarella, fresh basil leaves, and a drizzle of olive oil for a timeless favorite.
Bianca Prosciutto and Arugula: Topped with fresh arugula, thinly sliced prosciutto, shaved Parmesan, and a drizzle of extra virgin olive oil on a plain base.
Four Cheese Pinsa (V): A creamy mix of mozzarella, Gorgonzola, Parmesan, and ricotta, baked to perfection on a tomato-free crust.
Mushroom and Truffle (V): Features sautéed mushrooms, mozzarella, ricotta, and a drizzle of truffle oil for a luxurious, earthy flavor.
Fig, Prosciutto, and Goat Cheese: A sweet and savory delight with sliced figs, crumbled goat cheese, prosciutto, and a touch of honey.
Pesto Chicken: Pesto sauce as the base, topped with grilled chicken strips, mozzarella, and sun-dried tomatoes for a vibrant, herby dish.
Grilled Veggie Delight (V): Loaded with roasted zucchini, eggplant, bell peppers, mozzarella, and a sprinkle of oregano for a healthy, satisfying option.
Smoked Salmon and Cream Cheese: A fresh base topped with cream cheese, thinly sliced smoked salmon, capers, and fresh dill for a light, elegant choice.
Pear, Gorgonzola, and Walnut (V): A sophisticated combination of sliced pears, crumbled Gorgonzola, crushed walnuts, and a drizzle of balsamic glaze.
Burrata and Speck: Topped with creamy burrata cheese, thinly sliced speck, and a garnish of arugula for a simple yet indulgent experience.
Di Marco News:
2024 Financials: Di Marco on track for 2024 nearing 30% Growth, Selling Over 25 Million Bases Across 50 Countries and Reaching €61 Million in Revenue
ANUGA Winner 2024 – Di Marco Originale Pinsa Romana awarded frist place for Innovation in the Italian bread category.