Pinsa recipe
Pinsa is the grand grand grand mother of the current pizza, one of the most famous food in the world. Follow this step-by-step guide for a jump in the past, to discover a forgotten taste!
Servings: 4 people
Calories: 300kcal
Cost: $1
Equipment
- a bowl
- a mixer (optional)
- a spoon
Ingredients
- 630 gr wheat flour
- 40 gr rice flour
- 30 gr spelt (or soy) flour
- 500 gr water cold
- 2 gr dehydrated brewer's yeast If you use the fresh one, about 6-7 grams
- 10 gr sea salt for the dough
- 10 gr extra virgin olive oil for the dough
- q.s. sea salt topping (if no other ingredients on top)
- q.s. rosemary topping (if no other ingredients on top)
Instructions
- Prepare the ingredients. The water should be cold.
- Mix the different types of flour and the yeast.
- Add 80% of the water and go on mixing for about 5 minutes.
- Add the salt, the oil and the remaining water, and mix for about 20 minutes, until the dough looks smooth.
- Put the dough into a bowl with a cover (or seal it with a plastic film) and then into the fridge, for at least 24 hours. It should like this:
- Now create 2 or 3 smaller doughs. Put each of them in a bowl and cover it with a cloth, for the second leavening, at ambient temperature, lasting 3 hours. Result should be like this:
- After the second leavening, turn on the oven, with the pan inside, at 250 °C. When it's hot, shower the countertop with a fist of rice flour and gently press the dough on it, to shape it.
- Then put it on the hot pan and into the oven. Lower it at 200 °C. Cook it for 15-20 minutes and ... it's done! Buon appetito.
Notes
Tips:
- pinsa takes time, but you will be rewarded
- the first leavening is cold, so please use cold water
- topping is fun, but I always suggest to use ingredients that are part of our tradition :)
- the rice flour is key, when you work it before the oven just use a lot of it and you will not regret!