Pinsa

Dough mixing:

Place all the CORE flour, yeast, malt, and 2/3 of the water (5.3 liters) into the mixer and start mixing on first speed. After about 4 minutes, once the dough begins to come together, switch to second speed and gradually add the remaining water, continuing to mix for about 8 more minutes. Add the salt before incorporating the full amount of water.

The final dough temperature should be approximately 22°C.

Resting:

Transfer the dough to a bowl and leave it at room temperature for 15 minutes. Fold it once, then place it in the refrigerator at 4°C for 45 minutes. After this time, fold the dough again and return it to the refrigerator for a further 18–20 hours.

Shaping:

Bring the dough to room temperature for about 30 minutes, then shape it into oval balls of the desired weight (standard 300 g, medium 700 g, large 1100 g). From the total amount of dough, you will obtain, for example, 26 medium pala-style portions.

Proofing:

Transfer the dough to oil-greased trays (60×40 cm) and leave it to proof in a proofer at 30°C with 70% humidity for 2 to 3 hours.

Baking:

Gently stretch out the dough, dusting the peel generously with flour or semolina. Transfer it onto a wooden peel, add the toppings, and bake in an electric oven at 280–300°C for approximately 9 minutes.

Pre-baking method:

The pinsa can be pre-baked with either a white base or a red base (tomato only) to about 80% doneness by leaving it in the oven for approximately 6 minutes at 260°C. Remove from the oven and allow it to cool outside to prevent condensation.

Store at room temperature or in the refrigerator at 4°C in closed 60×40 cm boxes for 24–48 hours. The pre-baked base will be ready for topping at a later time, and the baking can be finished in the oven at 300°C for about 3 minutes.