A flour blend, not a heritage recipe: wheat cut with rice and soy for a crumb that stays crisp and eats light. Very high water, very long cold ferment, and hand-stretched into an oval. Most pinserie par-bake the base and finish to order, which is a trick worth stealing at home.
Method
- Whisk the three flours together dry. Rice and soy do not hydrate like wheat and will clump if you add them late.
- Mix with 85% of the water, rest 30 minutes, then work in the salt, the last water and the oil.
- Three sets of folds, then cold ferment at least a day.
- Divide, ball loosely, and let them come up to room temperature.
- Stretch on semolina into an oval by pressing outward with your fingertips. It should look rustic and uneven.
- Par-bake 4 minutes with no topping, then dress and finish. The base can wait an hour between the two.
Fermentation
| Stage | Time | Temperature | Notes |
|---|---|---|---|
| Bulk | 2 h | 21°C / 70°F | |
| Cold ferment | 48 h | 4°C / 39°F | 24 to 120 hours. |
| Warm up | 3 h | 22°C / 72°F |
Times are a guide. How to read the dough instead of the clock →
The bake
Oven320°C608°F
Time4 + 4 minutes
Surface. Stone or steel
The two-stage bake is what keeps 80% water from going gummy under the toppings.
On top
- Sauce
- Often none. Pinsa leans on cured meats, burrata and vegetables.
- Cheese
- Added at the second bake or after it.
- Toppings
- Mortadella and stracciatella, fig and prosciutto, porchetta.
You got it right when Crisp outside, cottony inside, and light enough that you finish one.