How to Make the Best Homemade Pinsa | Modern Roman Pizza

Good morning peeps! And welcome back to MZK! :) I'm very excited. I finally received Polselli Super, which is a type of High Gluten 00 Flour. It's perfect when working with high hydrations! Let's start to make our PINSA! High Gluten Flour - 510 g Rice Flour - 60 g Spelt Flour - 30 g Dry Yeast - 2.5 g This mix of flours will give you, incredible crispiness, and some serious aroma. Put your water in the freezer for an hour before you start Ice cold water - 480 g The extra cold water, will help develop the gluten, and will slow down the leavening. Keep 20% of the water for later. Mix well for a minute, until well combined. Time for the first nap! Rest 15 minutes Now I'm gonna cut the dough in chunks, this will help the dough, to absorb the rest of the water, the oil, and the salt. Salt - 12 g Add remaining water Olive Oil - 12 g Mix until well incorporated Around 2 minutes. Shaggy means good. Rest 15 minutes Stretch and Fold 4-5 of them The dough is already much smoother. Rest 15 minutes more Last set of stretch and fold, I promise. ...aaaand another 15 minutes rest. Alright, coil fold now before bedtime. This dough is so smooth it's unreal. I genuinely love this damn flour. Olive oil Rest until doubled in size And then in the refrigerator it goes, for a good 24 hours! Good night everyone! Someone's very sleepy already! Sleepytime! IT'S EXPLODING! *me being very excited* It's wild, smells strong, and yeasty. I love it. This recipe will give you 4 Pinse, so divide this dough into 4, roughly 260 g each Shape by gently folding each limb of dough, into the center, and seal well. Olive oil Final rise 2-3 hours at room temp If you're new to the channel, don't forget to subscribe. It helps a lot! Semola Flour Now I'll show you the easiest method, of stretching your dough. Grab your chopsticks. And press on the dough, making a crisscrossed pattern. This is used also for certain flatbreads. The effect will be super cool after we bake it. Olive Oil Time to bake! Bake 12 minutes 525 F | 274 C Try to adjust your baking time, you want the pinsa to be crispy and golden. Now, let's bake something more interesting. Thin cut Potatoes Fresh Sausage Olive Oil Salt Pepper Bake 12 minutes 525 F | 274 C Stracciatella cheese Wild fennel Olive Oil Roman Pinsa Potato & Sausage THAT CRUNCH! Let's eat. How's the weather looking where you are? Florida is already super hot. This is such a treat. Hope you guys will try this recipe. It's crispy, chewy and both the stracciatella, and fennel makes it also very delicate. So crunchy! Thanks for watching guys! See you in the next one!

Channel: Mile Zero Kitchen

Views: 129,235

Keywords: roman pinsa, pinsa, modern roman pinsa, high hydration pizza, hygh hydration roman pizza, homemade pizza, open crumb pizza, alveoli, roman pizza, roman style pizza, pizza al taglio, pizza bianca, roman pizza dough, mile zero kitchen, pizza, healthy pizza, ethan chlebowski pizza, healthy pizza dough, babish pizza, best pizza recipe, pizza at home, alvin zhou pizza, cats kitchen, haegreendal cooking, liziqi cooking, honeykki pizza, 꿀키

Id: lF9FKKjPKPg

Length: 8min 33sec (513 seconds)

Published: Sun Mar 13 2022