Ratgeber | Rezepte
Pinsa baking needs practice
As passionate hobby pizza bakers with a lot of experience and an original Italian Valoriani Baby wood-fired oven in the garden, we dared to try Pinsa. It is on everyone's lips, we have already tried it in various restaurants including Donna Isabella in Rothenbergen. So we had an idea of exactly what we wanted to conjure up. First the Pinsa dough To get an easy start, we decided to use a Pinsa flour mixture. The dough itself is easy to make. Due to the high hydration, it is very soft. Since the dough goes into the fridge in a dough tub for 48-72 hours after making, time does the kneading for us. From now on, we observe the dough in the semi-transparent dough tub with a lid as it develops wonderfully despite the absolutely small amount of yeast added.