Petra 5010

If you are going to make Pinsa Romana, Petras 5010 flour is the one to use. This is a flour to use for airy and crispy doughs, simply put.

The 5010 flour is made for medium to long fermentation times, and thanks to the addition of a little rice flour in the mixture, the end result is light and crispy - as Pinsa should be.

Recommended hydration is 75%, which may be a bit extreme, but that's what you should have for the best crispiness.

For those who don't know, Petra is one of the absolute best flour producers out there. They don't specialize in pizza, but more in bread and pastries, but their flour is often awesome for pizza anyway. Many of the finest restaurants are Petra customers... They are expensive, but that's how it is sometimes :)

You can also make other pizzas if you want, but then there may be better alternatives. Extremely good with focaccia too, by the way.