Pinsa romana…not exactly

Okay, I understand, to create a pinsa (look on my instagram account or wait until I’ll really prepare one) you need at least 24 h. There goes my menu of tonight!

Anyway, I throw a few flours together, and hope it’s eatable. The real pinsa will be for a later occasion.

The combination of flours (rice, soy, soft wheat flour), dry yeast, some olive oil and a lot of water are the ingredients. My ingredients were approximately the same, but I didn’t respect the timing which is important for the the texture and lightness of the dough.

Bake the dough on baking paper. For the topping it’s better to wait until the dough is almost ready, to obtain a proper crispy pinsa.

My topping is a mixture of cheeses (120 grams of ricotta, 75 grams of gorgonzola dolce, 25 grams of grated pecorino, 50 grams or stracchino = all the leftovers of cheese in the fridge). Add chopped garlic and a lot of pepper. Spread on the pinsa and cover with oven dried cherry tomatoes. Bake until the cheese is warm and melting.

A quick version, not so crispy, but eatable ;-).


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