Pinsa

Ingredients for 2 servings:

• 175 g wheat flour type 00
• 40 g rice flour
• 35 g soy flour or chickpea flour
• 150 ml water, cold
• 1 tbsp olive oil
• 1 pinch of salt
• 80 g sourdough, Italian (Lievito Madre)
• 150 g tomatoes (can)
• 6 g Italian herbs (pizza herbs)
• n. B. Pepper, black
• e.g. chili flakes
• 250g mozzarella
• 1 small onion(s)
• 2 m.-large mushrooms
• 12 slice(s) salami or soy salami
• Durum wheat semolina for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 2 days 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 2 days 2 hours 12 minutes

Prepare the dough 48 hours before baking. To do this, combine all the flours and the Lievito Madre (or, in a pinch, dried yeast) in a large bowl and mix everything thoroughly (I use a food processor). Add water and a little oil and knead everything for about 5 minutes until a smooth dough forms. Add the salt and the remaining oil and knead for about 15 minutes. Then let the dough rest in the mixing bowl for 20 minutes, kneading about 5 times every 10 minutes. Then transfer the dough to an airtight container large enough to allow it to double in size. Refrigerate for about 48 hours. The dough can be refrigerated for up to 5 days. Remove the dough from the refrigerator about 3 hours before use and let it acclimatize to room temperature. If the dough is still sticky, add a little flour and knead until it no longer sticks. Transfer the dough to a work surface well dusted with durum wheat semolina and divide it into two pieces. Cover with a clean cloth and let rise for another half hour. Meanwhile, preheat the oven to 230°C (top/bottom heat). Ideally, use a pizza stone, which retains the heat better. Even better would be a pizza oven that can be heated to at least 350°C (top/bottom heat). Then shape each ball of dough into the desired shape. This is best done with your fingers. Pull the dough apart and turn it occasionally so that each side binds with the durum wheat semolina. For the topping, lightly puree the tomatoes with herbs and spices using a hand blender, taking care not to completely crush the tomatoes. Tear the mozzarella into small pieces and cut the mushrooms into slices about 1-2 millimeters wide. Get the salami ready. As soon as the oven is heated, top the pinsa; everything should be prepared before you begin. If the pinsa is left with the toppings for too long (maximum 5 minutes), the dough will become soggy, making it difficult to transfer it unscathed onto a pizza peel and into the oven. Spread the sauce evenly over the dough. Place the mushrooms and shredded mozzarella on top, then distribute the salami evenly. In an oven set to 230°C (450°F), the pinsa will take about 10-12 minutes to cook, and at 350°C (660°F), it will take about 4-5 minutes. Tip: If you like onions, you can slice the onion into thin half rings, cover it with water, and microwave it for about 45 seconds at around 700 watts. This will reduce its spiciness and make it easier to digest. Drain the water, pat the onion dry with a paper towel, and mix a little olive oil with the onions. The onion is the last topping on the dough.