Grainy Pinsa

Working Method

The dough can be held from 24 up to 48 hours at 4°c before scaling and final fermentation.

Toppings for pinsa Margharita : tomato sauce, mozzarella, basil ( the last one after baking)
Toppings for vegetarian pinsa : tomato sauce, mozzarella, paprika, onions, olives , rucola and burrata (the last 2 ones after baking)
Toppings for pinsa prosciuto crudo : tomato sauce , mozzarella, basil and raw ham ( the last 2 ingredients after baking)

Discover our O-tentic pinsa, featuring a light and crispy crust and gourmet toppings.

210.04Kcal
Energy

878.07Kj
Energy

2.52g
Fat

0.29g
Saturates

37.54g
Carbohydrates

0.93g
Sugars

Previous Manipulation		Scale all ingredients separately, start mixing with 55%of water and the softgrains, when mixing in 2nd speed add the remaining water gradually and the olive oil.
Mixing time		12min 1st Speed 8min 2nd Speed
Dough temperature		24°C
Bulk fermentation		1hr
Manipulation After Fermentation		After mixing leave at ambient temperature for 30'covered with plastic, the give a fold to strengthen the dough, leave again for 30' at ambient temperature and then put at 4°c for +/- 20 hours.
Scaling		300 Grams
Manipulation After Scale		Make up slightly long and put in dough containers well dusted with semolina flour.
Intermediate Proof		20hrs
Final Fermentation		1hr15min 35 °C 85% Humidity
Manipulation After Final Fermentation		The dough should be placed on semolina flour and then gently press it with your fingers, first on the edges and then in the center to keep all the air inside. Stretch until you obtain an oval shape.
Decoration Before Baking		Drizzle with some olive oil and par bake without the toppings.
Baking		step 1: 280 °C - Top 280°C - Bottom 3min step 2: 230 °C - Top 230°C - Bottom Closed damper 8min
Final Step		After the first baking , which is done without the toppings, add the desired toppings and do the second baking.