Ingredients

(for 2 Pinsas)

For the dough:

• 300 g Tritordeum flour
• 200 g strong bread flour
• 350 ml cold water
• 3 g dry yeast (or 10 g fresh yeast)
• 10 g salt
• 20 ml extra virgin olive oil
• ½ teaspoon honey or sugar

For the topping (classic suggestion):

Dried oregano or fresh basil

150 g natural tomato sauce

150 g fresh mozzarella

100 g Serrano ham or speck

Fresh arugula

Extra virgin olive oil

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Nutrition

Energy (Kcal): 260

Carbohydrates (%): 33

Sugar (%): 2,5

Fats (%): 9,5

Saturated fat (%): 3,5

Proteins (%): 9,5

Fibers (%): 3,5

Salt (%): 1,3

Instructions

Prepare the Dough:

In a large bowl, mix the flours with the dry yeast. Gradually add the cold water, mixing with a spatula or by hand. Add the salt, honey, and olive oil, continuing to mix until a sticky dough forms. Knead for 5–7 minutes until smooth but slightly tacky.

Cold Fermentation:

Lightly oil a large bowl and place the dough inside. Cover with a cloth or plastic wrap and ferment at room temperature for 2 hours. Then refrigerate for 24–48 hours for a slow fermentation that improves flavor and digestibility.

Shape and Pre-bake the Bases:

Remove the dough from the fridge and rest for 30 minutes at room temperature. Divide into two portions and gently stretch into oval shapes with your fingers (no rolling pin to preserve air pockets). Preheat the oven to 250°C (482°F) with a baking tray or pizza stone inside. Bake the bases alone for 5–7 minutes until slightly puffed and just starting to brown.

Add Toppings and Final Bake:

Remove the bases from the oven and spread a thin layer of tomato sauce. Add torn mozzarella pieces and bake for another 5–7 minutes until the cheese melts and the base is golden. Top with Serrano ham, fresh arugula, a drizzle of olive oil, and oregano or basil.

Tips for Bakers