Roman Pinsa Pizza

Step 1

In the stand mixer, whisk together the flours, then add the yeast and whisk together.

Step 2

Add 1 cup (250 grams) of the water to the dry ingredients and knead with the dough hook for 4 minutes. Add the oil and knead to combine then add the salt and combine.

Step 3

Add the remaining water and knead the pinsa dough for 10-12 minutes, until it is smooth and elastic.

Step 4

Place the dough in a clean lightly oiled bowl, cover with plastic wrap or a damp towel, place in the fridge and let ferment for at least 24 hours or up to 72 hours. I removed my dough from the fridge after 36 hours.

Step 5

Remove the dough from the fridge, form in to a 1-2 balls and place again in the bowl, cover and let rise until doubled 3-4 hours in a warm draft free area.

Step 6

Pre-heat oven to 425F / 220C.

Step 7

Place the dough on a lightly oiled baking sheet and let sit 15-20 minutes. Form the dough into an oval shape. Add your favorite toppings. Bake for 12-15 minutes until the cheese has melted and the crust is golden brown. Let cool a few minutes then slice and serve. Enjoy!

Step 8

In a small bowl combine the tomato puree/passata, oregano, salt, 1 tablespoon of olive oil and 4-5 leaves of fresh basil. Top the dough with the sauce, then the medium cut strips of fresh mozzarella or shredded firm mozzarella, top with fresh basil, drizzle with a tablespoon of olive oil and bake. Top the baked pizza with fresh basil before serving.

Step 9

Clean the artichokes by removing the outer tough leaves. Cut them in half and then quartered, be sure to remove the choke in the middle. Boil the artichoke pieces for about 5-10 minutes in boiling salted water. Drain well and towel dry, place in a medium bowl and toss with oregano, salt and chopped garlic.

Step 10

Top the pinsa dough first with the shredded mozzarella cheese, then the pancetta, next the artichoke mixture and last sprinkle with some freshly grated parmesan cheese, drizzle with the olive oil then bake.