Pinza

Ingredients for 2 servings:

• 200 g wheat flour
• 110 g water
• 1 tbsp olive oil
• 60 g sourdough, Italian (Lievito Madre)
• 1 pinch of salt
• 100 g tomatoes, chopped, from the can
• n. B. Pizza seasoning
• n. B. Pepper, black
• e.g. chili flakes
• 200g mozzarella
• 1 small shallot(s)
• 2 m.-large mushrooms
• 4 slices of sausage substitute (soy salami)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 1 hour 10 minutes

simple, vegetarian

Prepare the dough 24 hours before baking. Combine the flour, water, and Lievito Madre (or 3g of dry yeast if needed) in a bowl and mix thoroughly. This is best done with a food processor. After about 5 minutes, add the oil and salt. Let it mix for at least another 15-20 minutes. The dough should be smooth. Then place the dough in an airtight container large enough to allow it to double in size. Place the container in the refrigerator. The dough can be consumed 24 hours or up to 5 days before use. About 3-4 hours before use, remove the dough from the refrigerator and let it acclimatize to room temperature. If it is still sticky, add a little flour, and knead until it no longer sticks. Place the dough on a work surface well dusted with durum wheat semolina and divide it into two pieces. Cover with a clean cloth and let it rise for half an hour. Now preheat the oven to top/bottom heat; in my case, this is 300°C. For other temperatures, you will need to adjust the time accordingly. Now it’s time to prepare the topping. Lightly puree the tomatoes with herbs and spices using a hand blender, making sure the tomatoes are not completely chopped. Cut the mushrooms into slices about 1-2 mm thick. Cut the onion into slices about 1 mm thick (or omit). Quarter the soy salami slices and set aside the cheese. Then shape each ball of dough into the desired shape. This is best done with your fingers. Stretch the dough out and turn it occasionally so that each side is coated with the durum wheat semolina. Once the oven is preheated, top a pinza. This should be done quickly, because if the pinza sits with the tomato topping for too long, the dough will become soggy and it will be difficult to transfer it onto a pizza peel and into the oven without damaging it. Spread the sauce evenly over the dough. Then add the cheese, then the salami, mushrooms, and finally, if desired, the onions. Now, skillfully transfer the whole thing to the oven (in my case, on a pizza stone) using a pizza peel. Then, you can prepare the second pizza. This works for me because the first pizza is ready in 5 minutes. In ovens with, say, only 250°C (480°F), baking takes about 10 minutes, so you should wait 5 minutes for the second pizza to bake.