Recipe: Pinsa


Fancy some homemade Pinsa? Here you can find the basic recipe.

Making Pinsa

Ingredients:

1 kg Pinsa flour mix e.g. from Friesinger Mühle
3 g dry yeast
750 g water, cold
2 g salt
25 ml extra virgin olive oil

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Preparation:

Dough:
First mix the flour and yeast, then gradually add the water. At the end add the salt and the extra virgin olive oil. Knead the dough until it has a good consistency, making sure that the temperature of the dough does not rise too much (max. 22 degrees). Whether you knead the dough by hand or with a kneader is up to you, just remember the temperature.
Leave the dough to rest at room temperature for 1 to 1.5 hours. Then place it in the refrigerator for 24 to 48 hours. Before you process it, it should stand at room temperature for an hour.
Topping:
There are no limits to your imagination here. You can do it like Fili and prepare fine meat as you like and put it on the Pinsa together with a delicious Stacciatella. Very popular and very classic is also a topping with mortadella. In the video Fili refines his creation with pistanza cream, burrata and scamorzza.
Enjoy your meal!

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