My sister brought me a pre-mixed bag of Pinsa Flour from Italy (Rice, 00 and Spelt) so decided to try it for Super Bowl.
These are 48 hrs cold fermented… and mostly uncooked toppings… though I did make 1 with toasted cherry tomato and mozzarella….
The dough puffed up nicely for a super crispy, light and airy texture I wasn’t expecting. Shaping way easier than a classic pizza… more like a focaccia… highly recommend.
by RevolutionaryAd6564