Pinsa
Description
Delicious baked goods for the whole family. Whichever of the two methods you use to make pinsa, it will be equally delicious. Besides the options listed, the topping can be very varied—for example, a very interesting topping of thin potato slices, shaved on a special grater—a “mandoline”—with pieces of ground meat on top. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making pinsa. The dough should be ready by this point. How to prepare it is covered in the next step.
- 2
Step 2
Start preparing the dough a day before making the pinsa. For this, prepare the appropriate ingredients: flour, ice-cold water, yeast, salt, and olive oil.
- 3
Step 3
Pour all the flour and dry yeast into the dough mixing bowl and mix.
- 4
Step 4
Pour ice-cold water into the flour; set aside part of the water (about one fifth).
- 5
Step 5
Knead the dough. Cover with plastic wrap and let rest for 15 minutes.
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Step 6
Add salt and 6 grams of olive oil to the dough, and pour in the remaining water.
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Step 7
Knead the dough by hand or with a mixer. Cover with plastic wrap and let rest for 15 minutes.
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Step 8
Fold the dough over.
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Step 9
Grease the container with olive oil, transfer the dough into the container, and refrigerate for 24 hours. During this time, the dough should double in volume.
- 10
Step 10
After 24 hours, dust the work surface with semolina (or fine semolina) and carefully place the dough on the counter.
- 11
Step 11
Divide the dough into 2 portions and roll each into a ball. You can see how large air bubbles form in the dough.
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Step 12
Again, place the dough in a container and leave at room temperature for about 2–3 hours.
- 13
Step 13
Pinsa can be baked in different ways. The first method is to stretch the dough into a rectangular sheet, trying to keep the bubbles inside the dough. Spray with olive oil and make indentations in the dough with your fingers.
- 14
Step 14
Place pieces of mozzarella and tomato sauce with basil on the sheet of dough, as on a Margherita pizza.
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Step 15
Bake the pinsa at 200 degrees until done, approximately 15 minutes.
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Step 16
Method two. Prepare the dough in exactly the same way, make indentations with your fingers, spray with olive oil, and pre-bake at 200°C for about 10 minutes.
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Step 17
The dough round should brown slightly.
- 18
Step 18
On the hot flatbread, spread tomato sauce, mozzarella, olives or black olives, and salami slices. Bake for about 5 more minutes.
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Step 19
Pinsa prepared the second way.
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Step 20
A cross-section shows that the pinsa dough has many holes, is crispy, thin at the edges and thicker toward the center.