Making Pinsa

First mix the flour and yeast, then gradually add the water. At the end add the salt and the extra virgin olive oil. Knead the dough until it has a good consistency, making sure that the temperature of the dough does not rise too much (max. 22 degrees). Whether you knead the dough by hand or with a kneader is up to you, just remember the temperature.

Leave the dough to rest at room temperature for 1 to 1.5 hours. Then place it in the refrigerator for 24 to 48 hours. Before you process it, it should stand at room temperature for an hour.

There are no limits to your imagination here. You can do it like Fili and prepare fine meat as you like and put it on the Pinsa together with a delicious Stacciatella. Very popular and very classic is also a topping with mortadella. In the video Fili refines his creation with pistanza cream, burrata and scamorzza.