This is a particular type of pizza with a thicker crust, crunchy outside, soft and airy inside. The flours mix gives a particular flavour to the dough and it allows you to experiment different topping combinations.
- This is a long proving dough so you need to start at least one day in advance , although the perfect result is obtained after 48 hours proving. If you are using a mixing machine it is essential that you add ice cold water to the mix as it will take more than 10 minutes to work the dough and the mix can’t go too hot (the perfect temperature for the dough is 22 degrees).
- Star mixing the flours and the dried yeast, add 60% of the water until the dough comes together. Stop the machine (or the kneading) and add the salt. Start working the dough again adding very slowly the rest of the water (it is a 80% hydration dough so don’t worry if it’s quite wet and soft, it’s important to form a strong gluten net though). Add the olive oil and work the dough until smooth and elastic.
- Let the dough rest for 1 hour then work it again with the “slap and fold” technique: take the dough with both hands and push one edge on a floury surface, then fold the edge you are holding in order to close the dough on itself. Turn it by 90 degrees and repeat the process 3 more times. This will improve the strength of your dough.
- Place the dough in a big bowl and cover with cling film. Put it at the bottom shelf in the fridge and let it rest for 24 to 48 hours.
- Remove the dough form the fridge and once it’s still cold divide it in 5 small balls: lift the edge of the dough with one hand and cut it with the other hand’s fingers, then work the ball with both hands in order to incorporate air inside. Let the dough balls rest for at least 3 hours (it also depends by the room temperature, in summer it may take less time for them to double in size).
- Pre-heat the oven at maximum temperature (250 degrees). Prepare your working top with a good amount of rice flour and place gently the proved dough ball on top of the flour, sprinkle some rice flour on top. With the top of your fingers press gently the dough starting from the top going down on the edges and then up again in the centre. Don’t push too much as you want to save the air inside, just enough to roll the dough to an oval shape.
- Place the base on a oiled tray and top it with seasoned tomato passata and olive oil. Bake in the oven on the bottom shelf for 12 minutes, until the edges start getting golden. Remove from the oven and place it on a baking rack to rest for 15 minutes (this will help the crunchiness)
- Topping preparation: Fiordilatte mozzarella needs to be sliced and fridge-rested overnight in a sieve, in order to loose the excess liquid and not to make your Pinsa too wet. Vegetables to your choice (courgettes, peppers, aubergines, mushrooms, onions) need to be pre-roasted at 180 degrees for about 15-20 minutes just enough to soften them and finish them on top of the Pinsa. Parmesan needs to be freshly grated at the moment. Place the toppings on your Pinsa with a drizzle of olive oil and put it in the oven (medium-top shelf) reducing the temperature to 200 degrees. Bake for 4-5 minutes until cheese has melted. Finish with fresh Rocket salad on top, a drizzle of olive oil and serve immediately.