Pinsa Romana

Method

1. Pour the pinsa flour mix into a large bowl.
2. Add the crumbled fresh yeast.
3. Start pouring the cold water and begin to knead.
4. Transfer the dough to a work surface and continue kneading until it becomes more uniform.
5. Make three cuts in the dough with a knife, then add salt, oil, and the remaining cold water.
6. Continue kneading until a smooth ball forms.
7. Cover the dough and let it rest for 15 minutes.
8. Shape into a ball, lightly oil the bowl, and place the dough inside.
9. Let it rise at room temperature for about 2 hours, then refrigerate for 24 hours (or up to 48 hours if you halve the yeast).
10. After resting, prepare the pinsa balls: wet your hands and take a 250g piece of dough, close it by folding the edges to the center and pinching.
11. Place the balls on a baking sheet dusted with semolina and let them rise for another 3 hours.
12. Stretch each ball on semolina, giving it an oval shape, using gentle movements to keep the air bubbles intact.
13. For the Margherita version: top with tomato passata and a drizzle of olive oil.
14. Bake on a very hot refractory stone (preheated for at least 1 hour) for about 7 minutes, until the base is cooked.
15. Add the mozzarella and bake for another 2-3 minutes until melted.
16. Serve hot.