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It's the perfect base for a variety of mouthwatering toppings. Buon appetito!
“With a little planning ahead of time to allow for the fermentation, you are on your way to the most delicious meal! I love the plain pinsa with sea salt and olive oil because it allows for a beautiful crispy top and amazing texture, but then I also love the amazing toppings Elena suggested, I don’t think I can choose a favorite. The whole family really loved this and I plan on making it often!”
active dry yeast
olive oil
salt
cold water
semolina flour
flour
rice flour
spelt flour
mushroom
prosciutto
burrata
ham
basil
tomato sauce
mozzarella
Combine and whisk all the flours together in a bowl.
Slowly add the water to the flour mixture.
Stir in the salt and olive oil in the bowl.
Mix the ingredients until smooth and sticky.
Fold the dough using a spatula.
Cover the dough and let it rest until it doubles in size.
Fold the dough again, cover and let it rise in the fridge.
Take the dough out of the fridge and divide it into three dough balls.
Form each dough ball into an oval shape and bake, then top with your desired toppings.
Balance the combination of flavors of your toppings and make sure to add fresh herbs!