Pinsa Recipe

First, mix the flour and yeast, then gradually add the water. Finally, add the salt and extra virgin olive oil. Knead the dough until it has a good consistency, ensuring that the dough temperature does not rise too much (max. 22 degrees). Whether you knead the dough by hand or with a dough kneader is up to you, just keep the temperature in mind.

Let your finished dough rest at room temperature for 1 to 1.5 hours. Then it goes into the refrigerator for 24 to 48 hours. Before processing it, let it stand at room temperature for one hour.

Here, your imagination knows no bounds. You can do as Fili does and prepare fine meat to your liking and place it on the Pinsa along with delicious Stracciatella. Very popular and quite classic is a topping with Mortadella. In the video, Fili refines his creation with pistachio cream, Burrata, and Scamorza.