Pinsa... the healthy sister of pizza!
Pinsa Romana with figs, burrata and tomatoes
For 5 People
Unlike pizza, pinsa contains up to 4 different types of flour: pizza flour provides the base, while rice flour makes the dough fluffy. Soya and/or chickpea flour and sourdough add flavour. As the Pinsa dough should rise for up to 72 hours, you definitely need to allow time - but the end result will be all the tastier for it! The high level of hydration and the long rising time ensure that the pinsa is crispy on the outside (not too hard) and perfectly soft on the inside, making it particularly easy to digest.
FOR THE DOUGH
400 g pizza flour
75 g rice flour, plus a little more for the work surface
25 g chickpea or soya flour approx. 330 g water
1 g fresh yeast
25 g Lievito Madre or wheat sourdough (alternatively: a total of
2 g fresh yeast)
15 g olive oil
10 g salt
FOR THE TOING
1 tin of whole, peeled San Marzano tomatoes (400 g)
5 g salt
1 handful of basil leaves
4 fresh figs
1 ball of burrata a drizzle of olive oil black ground pepper to taste: pesto or olive paste
Reine Arbeitszeit: 45 Minuten
Teigruhe mindestens 60 Minuten
GRAINLOVERS TIPP
Prepare the dough pieces in advance and freeze before rising. Once defrosted, leave to rise, top and bake as usual.
Simply vary the toppings: olives, feta and rosemary are a delicious combination, for example.
PREPARATION
First grind fresh, fine flour with the Mockmill.
1. mix the flours and water briefly and leave to stand covered for 20-30 minutes to autolyse. Then add the yeast, sourdough, olive oil and salt and knead with the dough hook of the food processor for about 5-8 minutes on slow speed, then 8-10 minutes on second speed to form an elastic dough. The dough is fully kneaded when it can be pulled out easily without tearing (window test). This may take a different amount of time depending on the food processor and type of flour.
2. leave the dough to mature at room temperature, well covered, for 30-60 minutes, then in an airtight container in the fridge for 24-72 hours. The longer it matures, the more aromatic and large-pored the pinsa will be in the end (see also: Making your own pizza - tips for preparing aromatic and long-matured pizza dough).
3. take the dough out of the fridge and divide it into four equal pieces. Shape into balls, cover or seal well and leave to rise at room temperature for about 4 hours until the volume has increased significantly. If you like, you can brush the dough pieces with a little olive oil beforehand to prevent them from drying out.
4. at least 30 minutes before baking: Preheat the oven with a baking stone, pizza steel or a cast iron pan to at least 250 °C top/bottom heat, preferably to the maximum temperature. Mash the tomatoes, salt and olive oil with your hands to make a chunky sauce. Wash the basil, shake dry, roughly tear about 2/3 of the leaves and mix in. Wash the figs and cut into thin slices.