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

Author: Roberto

Prep Time
30 minutes

Cook Time
15 minutes

Resting time (at least)
1 day

Total Time
1 day, 45 minutes

Course:

Main Course

Cuisine:

Italian

Keywords:

Street Food cheap Delicious homemade crusty

🧂 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

1 Prepare the ingredients. The water should be cold.
2 Mix the different types of flour and the yeast.
3 Add 80% of the water and go on mixing for about 5 minutes.
4 Add the salt, the oil and the remaining water, and mix for about 20 minutes,
until the dough looks smooth.
5 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:
6 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:
7 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.
8 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.