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Called pinsa, from the Italian word for “to press,” this bubbly pie is made with rice flour in addition to wheat flour, which gives it a crust that is eggshell delicate but also eggshell crisp, and an interior that is light and bubbly.
2 1/2 hours hands-on, overnight proof, 1 1/2-2 hour final proof, 10-20 minute bake
Makes 2 pinsa, about 500 g each
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