Pinsa: Recipes and information – [ESSEN UND TRINKEN]

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ingredients


For

preparation

  1. Prepare pinsa dough

  2. Mix the wheat, spelled, rice and chickpea flour with the dry yeast. Add 300ml cold water, salt and olive oil and knead in the food processor for 6 minutes until a smooth dough is formed. Then let the dough rest for 30 minutes and knead it briefly every 10 minutes.

  3. Form the dough into a ball and wrap in cling film or place in an airtight container and leave in the fridge for at least 48 hours.

  4. Cover and bake pinsa

  5. Take the dough out of the fridge two hours before use and let it come to room temperature.

  6. Divide the dough into 4 equal pieces. Form each into balls and roll out into oval flatbreads.

  7. Preheat the oven to 200 degrees circulating air. Peel garlic and chop finely. Heat 2 tablespoons of oil in a saucepan, briefly fry the garlic in it, deglaze with the tomatoes. Season with salt, pepper and a pinch of sugar and simmer for about 10 minutes.

  8. Wash, clean and halve the tomatoes. Cut the mozzarella into thin slices. Wash rocket and shake dry. Grate hard cheese.

  9. Place the flat cakes on baking trays lined with baking paper, top with tomato sauce and mozzarella and bake for 12-14 minutes one after the other.

  10. Cover the finished penne with rocket and ham. Sprinkle grated hard cheese on top.

What is the difference between a pinsa and a pizza?

At first glance, pinsa and pizza differ only in their shape – a pinsa is oval like a focaccia. Another difference lies in the ingredients of the dough. The pinsa dough consists of different types of flour, e.g. B. Wheat, spelled, soy and rice flour. Add yeast, salt, oil and water.

However, the biggest difference between pinsa and pizza is the resting time: the dough stays in the fridge for up to 120 hours, but at least 24 hours. It should rise completely and make the pinsa particularly digestible.

How do you make a pinsa without yeast?

If you want to be quick and don’t have time for the pinsa dough to rest for a long time, you can alternatively prepare a classic curd-oil dough. Flour, salt and baking powder are mixed in a large bowl with cottage cheese, egg and olive oil and kneaded into a smooth dough. The dough does not need to rest and can be rolled out and covered immediately.

What’s up with Pinsa Romana?

You can serve a small salad and some bread with a hearty Pinsa Romana topping. Add a good Italian wine and the Pinsa happiness is perfect.

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