Traditional pinsa from Roma

Originally from Rome and less known than pizza, Pinsa is light and crunchier thanks to the rice and soy added to the wheat flour.

Done in 1 d. 3 h. 35 min.

1 mixing bowl 1 wood spoon 1 baking tray 1 cling film

First pour 300 ml of water into a bowl with the brewer's yeast. Mix until the yeast is completely dissolved.
Add all the flour and mix roughly with the wooden spoon.
Add extra virgin olive oil and salt
Knead by hand and gradually add the remaining 50 ml of water. Knead again until you obtain a smooth and elastic dough.
Transfer to a clean, well-oiled bowl. Cover with cling film and place in the refrigerator. Leave to rise for 24 hours
Once the 24 hours of rising have passed, remove the dough from the refrigerator and let it acclimatize for 3 hours at room temperature.
Then proceed with the preparation, divide the yeast dough into three loaves.
Preheat the oven to maximum temperature
Place the first loaf of bread on a well-oiled baking sheet and spread with oiled hands, giving it the classic oval shape.
Garnish the dough with tomato puree and mozzarella.
Put in the oven and cook until the dough has risen