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
| 1kg Cherry tomatoes, halved and slow-roasted with olive oil, garlic and salt |
| 1.2kg Grated cheese (eg mozzarella, tasty, Parmesan) |
| 80ml Basil oil (blended basil, olive oil, pinch salt) |
| 100ml Balsamic vinegar |
Method
- 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.
- 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.
- 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.
- Rest shaped pinsa at room temperature 45-60min until lightly puffed. Dimple the surface gently with fingertips. Drizzle with olive oil.
- Bake plain (no toppings yet) at 260°C for 8min until pale gold and crisp underneath. The base should blister and bubble.
- Stage 2 – Topping: scatter roasted cherry tomatoes across each base (100g per pinsa), mozzarella (120g). Return to oven 4-6min until tomatoes are caramelised and cheese is golden brown.
- Drizzle basil oil. Serve whole, or cut into 5 portions. Holds well cold 4-6 hours.