In a hurry? Let us get straight to the essentials.
Do you want to achieve perfectly crispy Roman-style pinsa at home, whatever cooking method you use?
Here’s how.
Cooking is key to any great dish, and especially to a great pinsa. With Pinsami, you can get great results in just 5–6 minutes, whether you use a conventional oven, air fryer, frying pan or toaster.
In just a few minutes, the right method will give you a delicious pinsa that’s light, easy to digest and perfectly crispy, as if freshly baked.
How to cook pre-baked pinsa
First, we’ll share the tips for cooking pinsa perfectly every time. Then we’ll look at oven rack versus baking tray, and which oven setting works best: fan or conventional.
We’re often asked: how should pre-baked pinsa be cooked? Is it better on an oven rack or a baking tray?
Here’s everything you need to know.
Our pinsa is known for its crispy outside and soft inside. To keep that balance, correct cooking is essential, and a few simple tricks can make an even bigger difference.
If you’ve bought our Pinsami Chilled Pinsa, designed for refrigerator storage, leave it at room temperature for a few minutes before cooking so it doesn’t go straight from cold to hot. Do the same with your toppings.
If you’ve chosen our Pinsami Ambient Pinsa, which can be stored outside the fridge, simply leave the toppings at room temperature for a few minutes before use.
Now let’s look at the difference between cooking pinsa on an oven rack or a baking tray.
This is where the key difference lies.
Most people use a baking tray, but it doesn’t give the best results.
When you cook pinsa on a baking tray, the top cooks well but the underside can stay too moist. The result? A base that’s too soft.
Instead, the aim is an evenly crisp base that stays soft inside. That’s why we recommend cooking pinsa directly on the oven rack.
Why cooking pinsa directly on the oven rack works best
This allows heat to circulate evenly, so the pinsa cooks properly on both sides. From the first bite, you’ll notice a crisp crust and a soft, melt-in-the-mouth centre.
Place the pinsa directly in the middle of the oven without baking paper, otherwise the base may cook like it would on a baking tray.
So, should you cook pinsa on an oven rack or a baking tray?
Always cook it directly on the oven rack.
Prefer using a baking tray? For the best results, place the tray in the oven while it preheats so it is already hot when you add the pinsa, helping the base cook more evenly.
Cooking pinsa in the oven: fan or conventional?
You may be surprised to hear that both settings work well. You only need to adjust the temperature and cooking time. Here’s how.
Conventional oven:
Set the oven to its highest temperature (250–270°C). Place the pinsa directly on the middle oven rack and bake:
– for 5 minutes with simple toppings, such as olive oil, salt and rosemary;
– for 6 minutes or slightly longer if using more generous or moisture-heavy toppings, or until the mozzarella has melted fully. Take care not to overcook it, or the mozzarella may burn.
Fan oven:
A fan oven circulates hot air more quickly, so the temperature and cooking time should be slightly lower than in a conventional oven to prevent the pinsa from drying out. Set the oven temperature to 230–250°C:
– for 4 minutes with simple toppings, such as olive oil, salt and rosemary;
– for 5-6 minutes if using more generous or moisture-heavy toppings.
Other ways to cook pre-baked pinsa
Don’t want to switch the oven on? No problem, at Pinsami, convenience and speed always come first. For delicious pinsa with distinctive flavour, you can cook it in an air fryer, frying pan or a toaster. Ideal options depending on the time, space and occasion.
In a frying pan
Cut the pinsa to fit your pan, then preheat the pan well over a medium heat. Cook for about 4 minutes on each side, until the outside is golden. Then add your favourite toppings.
In an air fryer
Cut the pinsa to fit the basket and arrange the pieces without overlapping them. Cook at 200°C for about 3 minutes on each side, until the outside is golden. Add your chosen toppings and, if needed, cook for 1 minute more.
In a toaster
Cut the pinsa to fit your toaster. Cook for about 4 minutes on each side, until the outside is golden. Then add your favourite toppings.
How to make pre-baked pinsa extra crispy
If your pinsa is not as crispy as you’d like, a few simple factors are usually the cause. The most important is the quality of the base: a well-balanced pinsa made with carefully selected ingredients makes all the difference. A few simple preparation steps can help it perform at its best. Here are the main points to keep in mind:
Don’t overdo the toppings
Too much tomato sauce or other high-moisture toppings can weigh down the dough and make it soft. Use toppings sparingly or add some ingredients after cooking.
Bring toppings to room temperature
Very cold ingredients release moisture as they heat up. For the best results, let them come to room temperature or add them fresh after cooking.
Use your oven correctly
– Always preheat the oven
– Use a high, but not excessive, temperature
– Make sure the cooking time matches the temperature
Use the oven rack, not the baking tray
Cooking directly on the oven rack lets heat reach the base and helps prevent sogginess.
Let the pinsa rest before slicing
Once out of the oven, place the pinsa on a cooling rack and leave it for a few moments. This allows excess steam to escape and helps keep the base crisp.
Leftover pinsa? Here’s how to reheat it perfectly
Got leftover pinsa and worried it won’t taste the same the next day?
No problem. Reheat it properly and it can become crisp on the outside and soft inside all over again.
In a frying pan (our recommended method)
Heat a non-stick frying pan over a medium heat, add the pinsa, and cook for 2–3 minutes. Cover with a lid for the final moments to soften the inside without losing any crispness.
In the oven
Preheat the oven to around 180–190°C. Place the pinsa directly on the oven rack and heat for 5–7 minutes. This method is ideal for whole pinsa bases or several portions at once, while preserving the dough’s original texture.
In the microwave (only If necessary)
This is the least recommended method, as it softens the base too much. If you have no alternative, use the shortest possible heating time and finish the pinsa briefly in a frying pan or oven afterwards.
Have we answered all your questions? Now you have everything you need to prepare the perfect pinsa and serve it in just a few minutes.
Need topping ideas? Explore our pinsa recipes, created to suit every taste.