The last time I had Pinsa was in Rome a very long time ago.
Dr.Oetker, the producer of all kinds of frozen Pizzas, Baguettes and lots of other stuff has Pinza now in his offers. But I do not buy that stuff.
I want to know what I put on the dough. This Pinsa is a way to get rid of fridge and counter leftovers.
I used up some Parma ham, some crushed tomatoes, fresh ones and a Buffalo Mozzarella that went over its best by date 4 days ago. Some basil from the kitchen window and a bit of olive oil.
Dough for 2:
200 g Pizza flour, 40 g Rice flour, 15 g Chickpea flour
5 g salt, 2 g fresh yeast, 1 tsp olive oil
180 ml water
Mix water and flours well and let them sit for 30 min. Add the other ingredients.
Knead the dough and let it rise covered for 1 hour at room temperature. Put in a bowl and plunck in the fridge for 24 hours or longer. Get them out of the fridge and shape in two balls. Let them rise, brushed with a little oil up to 4 hours.
Strech out in two rectangular shapes.
Bake at 250 C for 5 to 7 min, brushed with a little oil and the toppings.
Bake until the mozzarella bubbles and the pinsa has some color around the edges. That depends on how high your oven temp works.
Short and high heat is the best for a great Pinsa.
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