PINSA DOUGH (step by step)

SOH Developer — Thu, 19 Mar 2020 17:23:04 +0000

Here’s how you make Pinsa Dough – the base for any kind of pinsa.

How To Make Pinsa Dough

Mix well. Cover the bowl with a plastic wrap or a lid and let rest for 30 minutes. Mix again and let rest for another 30 minutes.
Mix with a wooden spoon for the third time.
Now cover again with a plastic wrap or a lid and place the bowl with the dough in the fridge for about 24 hours (photos 5-8).

Past that time turn the bowl upside down and let the dough come out of the bowl.
Divide the dough in 2 parts. Using your hands form a round bowl out of each piece of the dough.
Cut 2 rectangular pieces of parchment paper that fit your baking sheet.
Place each dough ball on a parchment paper and dust with rice flour (photos 9-11).

Past that time pour a frizzle of extra virgin olive oil on each piece of the dough and using your fingers press into the dough stretching it from center to sides forming an oval pinsa shape (photos 14-17).

At this point, your pinsa is ready for the oven.

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PERFECT RECIPE FROM: https://www.italianrecipebook.com/pinsa-romana-roman-style-pizza/

In a large bowl mix all purpose flour, rice flour and yeast.
Continuously whisking slowly add cold water.
Add extra virgin olive oil and salt. Mix well. Cover the bowl with a plastic wrap or a lid and let rest for 30 minutes. Mix again and let rest for another 30 minutes.
Mix with a wooden spoon for the third time.
Now cover again with a plastic wrap or a lid and place the bowl with the dough in the fridge for about 24 hours.
Past that time turn the bowl upside down and let the dough come out of the bowl.
Divide the dough in 2 parts. Using your hands form a round bowl out of each piece of the dough.
Cut 2 rectangular pieces of parchment paper that fit your baking sheet.
Place each dough ball on a parchment paper and dust with rice flour.
Cover the dough with a linen towel and let rise for 60 minutes.
In the meantime prepare the mushroom topping.
Past that time pour a frizzle of extra virgin olive oil on each piece of the dough and using your fingers press into the dough stretching it from center to sides forming an oval pinsa shape.