Pinsa alla Romana with rosemary

Ingredients for 4 servings:

• 270 g wheat flour type 405
• 50 g rice flour
• 20 g soy flour
• 10 g fresh yeast
• 10 g salt
• 2 tbsp olive oil
• 300 g water, very cold from the refrigerator
• 2 tbsp rosemary

Instructions

Working time approx. 25 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 3 hours 40 minutes

The precursor to pizza

Mix the flours and yeast. Crumble the yeast finely beforehand. Add 60% or more of the water and knead vigorously for 4-5 minutes. Add the salt and oil, knead for 2 minutes, then add the remaining water and knead for another 5 minutes. Lightly oil a bowl, place the dough in it, and cover with plastic wrap. Refrigerate for 24 hours or longer. Line a baking sheet with parchment paper. Rub your fingertips with oil, flatten the dough into an oval shape with your fingertips, top with rosemary, and let rest, covered, for about 3 hours. Preheat the oven to 200°C (400°F). Bake the pinsa on the middle rack for about 10-15 minutes until golden brown.