If you love the refined flavors and crunchiness of Pinsa, this recipe will win you over. Let's prepare Pinsa with stracciatella, mortadella, and chopped pistachios together, a perfect dish for any occasion!

Method

• Prepare the yeast:
  • Pour 80 g of warm water into a large glass jar.
  • Dissolve the brewer's yeast in the water and add 100 g of type 0 flour (taken from the total).
  • Close the jar and let it rise at room temperature until doubled in size (about 2 hours).

• Prepare the Pinsa dough:
  • In a large bowl, pour the remaining type 0 flour, the chickpea flour, the rice flour, and the salt, mixing briefly with a fork.
  • Add the water and the starter, mixing everything together with a fork.
  • Add the oil and mix well.

• First rising:
  • Cover the bowl and let it rise at room temperature for 4 hours.
  • Every hour, uncover the bowl and make folds.

• Second rising:
  • Cover again and transfer the dough to the refrigerator for 24 hours.

• Shaping the loaves:
  • Take the dough, Divide it into 2 loaves and let them rest at room temperature until doubled in size (about 2 hours).

• Baking:
  • Preheat the oven to 250°C.
  • Grease the baking pan with oil.
  • Spread each loaf in the pan using your fingertips (you can give it a heart shape).
  • Drizzle with oil and bake for 10-15 minutes.

• Dressing and Plating:
  • Remove from the oven and plate on a cutting board.
  • Season the Pinsa with stracciatella, mortadella, and crushed pistachios.
  • Finish with a few basil leaves and a drizzle of extra virgin olive oil.

Your Pinsa with stracciatella, mortadella, and crushed pistachios is ready. Enjoy your meal!