Ingredients

Stage 1: Dough

4kg AM Pizza Flour 12.5kg 50100201

500g AM Flour Perfection 12.5kg 50026732

90g Fine salt

10g Yeast Instant Dry Rekord 1125 20x500G 60049635

3.5L Ice-cold water (70% hydration, variable)

150ml Extra virgin olive oil

Stage 2: Topping

1.5kg Desiree potatoes, very thinly sliced (2mm) on a mandoline

40g Fresh rosemary, leaves stripped

25g Flaked sea salt

80ml Extra virgin olive oil (for potato and base)

50ml Truffle oil (optional)

150g Parmesan or pecorino, finely grated (post-bake)

Method

1. Stage 1 – Dough: Mix AM Pizza Flour and AM Flour Perfection with salt in spiral mixer 1st speed 1min. Add yeast and ice-cold water gradually – mix 2nd speed 10-12min. Dough will be very wet and sticky.
2. Drizzle in olive oil with mixer running. Mix 2min further until dough pulls cleanly from the bowl. Cover and cold-ferment in the fridge 24-48hrs.
3. Remove dough from fridge. With well-oiled hands, portion into 10 x 450g pieces. Shape by stretching into ovals approx. 30 x 18cm on oiled baking paper. Do not use a rolling pin.
4. Rest shaped pinsa at room temperature 45-60min until lightly puffed. Dimple the surface gently with fingertips. Drizzle with olive oil.
5. Stage 2 – Topping: Slice potatoes to 2mm using a mandoline, toss with olive oil, pinch salt and half the rosemary. Lay potato slices overlapping in concentric rows (approx. 150g potato per pinsa). Press remaining rosemary, sprinkle with salt and drizzle with olive oil.
6. Bake at 260°C for 8min until pale gold and crisp and potato is cooked. The base and edges should blister and bubble.
7. Remove from oven and drizzle with truffle oil, and top with Parmesan. Cool 3min and cut each pinsa into 5 portions.