Pinsa

Ingredients for 4 servings:

• 350 g wheat flour type 405 or 550
• 50 g wholemeal spelt flour
• 75 g rice flour
• 25 g soy flour
• ½ g fresh yeast
• 300 ml water, cold
• 5 g salt
• 5 ml olive oil
• e.g. tomato(s)
• n. B. herbs
• e.g. mozzarella

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 40 minutes

Prepare the dough 48 hours before baking. Mix the flour and dissolve the yeast in some of the cold water. Add the dissolved yeast and water to the flour mixture and knead with a food processor for 6 minutes until a dough forms. Add salt and knead for another 2 minutes. Add olive oil (add more water if needed to make the dough a little softer, like pizza dough) and knead with a food processor for 20 minutes. Then let the dough rest for 30 minutes, rotating the kneading arm 3-5 times every 10 minutes. Place the dough in a sealable plastic container and refrigerate for 48 hours. The dough can be refrigerated for up to 120 hours. On the day of baking, let the dough acclimatize at room temperature for 2-3 hours. Stretch and fold the dough once, then cut off 4 dough pieces. Shape these into ovals, cover, and let rest for 1 hour. Preheat the oven to 240°C fan/convection oven. Stretch the dough pieces into ovals and place them on a baking sheet lined with baking paper, topping as desired. Bake for 11-13 minutes.