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Pinsa Romana Bianca with Scamorza | Crispy & Wonderfully Smoky
(0)
35 min
Under an hour
Knuspr-Küche
Die römische Pinsa Bianca in ihrer raffiniertesten Form: Ein extra knuspriger, herrlich luftig gebackener Boden, belegt mit feinstem geschmolzenem Mozzarella und würzigem geräuchertem Scamorza. Vollendet mit frischem Rosmarin, edlem Olivenöl und frisch gemahlenem Pfeffer – italienischer Hochgenuss mit authentischem Holzofen-Aroma!
Preparation method
Prepare & rest the pinsa dough
Completely dissolve the fresh yeast in 300 ml of cold water in a mixing bowl.
Mix the wheat flour type 405 with the fine table salt. Add to the yeast water along with 20 ml of the olive oil and knead vigorously for at least 8–10 minutes into a smooth, elastic dough.
Coat the bowl with a little olive oil, place the dough inside, and let it rest covered at room temperature for approx. 60–90 minutes until it has significantly increased in volume and formed nice bubbles.
Chef's tip
Long fermentation: For an incomparably digestible, airy crumb, you can also let the dough mature covered in the refrigerator for 24 to 48 hours after the initial kneading.
Extra crunch: If you bake the pinsa on a pizza stone, the crust will become even crispier, just like at a traditional pizzeria in Rome.
Ingredients
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