Pinsa primavera
A pinsa in spring colors !
Preparation time : 5h30 minimum
Base temperature : 50°C
Ingredients for the pinsa
1.34
kg of GEM 250
15
g of Top Pinsa (GEM 250, gluten, enzymes)
150
g of rice flour
15
g of olive oil
7.5
g of yeast
25
g of salt
900
g of water
Ingredients for the topping (for 1 pinsa)
40
g of Tomacouli Panzani Solutions
20
g of Parma ham
40
g of cherry tomatoes
20
g of ricotta cheese
2
g of arugula
Preparation
1
Kneading
Autolyse : 1h30 (flour+water). Knead for 8 minutes at low speed and 2 minutes at high speed.
2
Soaking
First soak: 8 to 12 minutes with 75g of water.
Second soak: 2 minutes with olive oil.
3
Resting in bulk (as a whole)
2 hours at 25°C (77°F), perform one or two folds if necessary.
Continue first proofing at 6°C (43°F) for 18 hours.
4
Division
Divide into 175 g pieces for a pinsa approximately 23 x 12 cm (9.5 x 4.5 in).
5
Proofing
3 hours at 24°C (75°F).
6
Shaping
Stretch the dough to 23cm (9.5 in) x 12cm (4.5 in) wide.
Spread with Tomacouli.
7
Baking (pizza oven)
Approximately 2 minutes at 450°C (230°F).
8
Assembly
After baking, add the cherry tomatoes, ham, arugula, and a touch of ricotta cheese.