This Pinsa is appetizing, delicious and fragrant. Excellent to serve at the table as a main meal, as a tasty appetizer or to accompany an aperitif. Its special flavor is given by the particular mix of flours that characterizes the Pinsa Flour: wheat flour, rice flour and soy flour. In addition, the Dried Mother Pasta with yeast contributes to enriching its aromatic profile. In fact, you can use the Pinsa Flour in combination with the Dried Mother Pasta, just like in this recipe by Daniele, of “Spadella la Padella” ( instagram profile ): follow it too and the result will be guaranteed!
Pinsa: try this recipe with Ruggeri Pinsa Flour
Ingredients :
- 400 g / 1 sachet Ruggeri Pinsa Flour
- 10 g Ruggeri Dried Sourdough
- 320 g very cold water
- 10 g extra virgin olive oil
- 10 g salt
Procedure for Pinsa - dough in a planetary mixer
Pour all the flour, yeast and 260 g of water into the bowl. Start mixing with the hook at low speed for a few minutes, then cover and let rest for 15 minutes.
Add a part of salt, a part of oil, a drop of the remaining water and start again with the hook, increasing the speed.
Stop for another 15 minutes and repeat, finishing the salt and oil.
At this point the dough will be soft! If you don't have the right dough hook, switch to the leaf and run at medium-high speed adding the remaining water little by little, drop by drop, pausing a few times.
Once the water is finished, make 2 folds on the counter and place in an oiled container covered with cling film.
Leavening:
1 hour at room temperature
12 hours in the fridge
1 hour at room temperature
Divide into 3 240g loaves
Leavening for 4 hours at room temperature
Rolling out and cooking:
Spread gently with your fingertips on rice flour
Pre-cooking 2/3 minutes in white with extra virgin olive oil on refractory 300°C
Rest on a rack
Stuffing and final cooking
