Breville hosted a series this past year , A Virtual Pizza Tour. Katie Parla was featured in episode 19 making pinsa using a Breville Pizzailo oven. Here is the link to her recipe and an explanation of pinsa's origins. https://katieparla.com/pinsa-romana-recipe/
Can’t wait for the artisan bread series and baguettes! I could never figure out the shaping and there’s no standardized technique.
It’s weird how pinsa doesn’t want any ties to pizza at all and it’s just claiming that it’s inspired by an ancient Roman recipe despite using a popular pizza topping. Even then, soy flour was first used during WW2.
Looking forward to the new artisan bread blog series! Andrew will you still be posting subscriber only content to Wordloaf (the last such post was in November)?
Breville hosted a series this past year , A Virtual Pizza Tour. Katie Parla was featured in episode 19 making pinsa using a Breville Pizzailo oven. Here is the link to her recipe and an explanation of pinsa's origins. https://katieparla.com/pinsa-romana-recipe/
Anne - thanks. That's the same link I included above. If anyone knows the truth about it's origins, it's Katie.
Can’t wait for the artisan bread series and baguettes! I could never figure out the shaping and there’s no standardized technique.
It’s weird how pinsa doesn’t want any ties to pizza at all and it’s just claiming that it’s inspired by an ancient Roman recipe despite using a popular pizza topping. Even then, soy flour was first used during WW2.
Looking forward to the new artisan bread blog series! Andrew will you still be posting subscriber only content to Wordloaf (the last such post was in November)?