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.
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
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
30 minutes hands-on, 1 hr 45 min bulk, 30–40 min final proof, 35 minute bake
Two 473-gram loaves
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