Pinsa in can ‘easy’

Name: Pinsa in can ‘easy’
Ingredients: 1000 g Pinsa flour; 800 ml Water at approx. 4°C; 1 g Dried yeast; 20 g Salt; 20 g Olive oil; Cornmeal

This Pinsablend has been specially designed by the chefs of Dalla Giovanna for making Pinsa Romana.

Pinsa is a cross between pizza and focaccia. With this mix from the Italian house Molino Dallagiovanna, making a Roman-style pinsa is fairly simple. The pinsa has a distinctive and unique flavor, with notes of traditional taste thanks to the presence of soy and rice flour. The addition of tritordeum gives this pinsa a special flavor. Tritordeum is a grain with a thousand properties, a cross between durum wheat and wild barley.

Ingredients

1000gPinsa flour

800mlWater at approx. 4°C

1gDried yeast

20gSalt

20gOlive oil

Cornmeal

Preparation

Put the pinsa flour in the dough machine and add the dry yeast to the flour, let it run on a low setting for about 1 minute.
Slowly add cold water (about 95%) of the total amount.
Mix for about 7-10 minutes until the water is well absorbed and add the last 5% of water.
Add the salt.
Switch the speed to setting 2 (a bit faster) and mix for another 6-8 minutes. Aim for a final dough temperature of about 23°C.
Add the olive oil and mix until max 24°C.
Let the dough rest for about 15 minutes.
Portion to the desired weight and store the dough in the refrigerator for about 24 to 72 hours.
Always keep the dough around 4°C in a dough box or a sealed container.
Take the dough out of the refrigerator well before preparation (about 6 hours).
Sprinkle cornmeal on the work surface and turn the dough out of the container upside down.
Press it in with your fingertips and dust off the flour. Grease a baking tray and bake in it or bake directly on a stone.
Bake at 250°C for about 11 minutes.