Pinsa Romana

Combine italian 00 flour (500g), rice flour (50g), and spelt flour or soy flour (40g) with active dry yeast (2.5g) in a large bowl and whisk.

Gradually add ice cold water (460ml) in three stages, mixing well after each.

In the final water addition, include salt (10g) and extra virgin olive oil (5ml) and mix until dough starts to form.

Knead for 12 minutes until smooth and elastic.

Dough will be sticky; avoid adding extra flour.

Place the dough on a lightly floured surface. Gently stretch one side of the dough upward without tearing it, then fold it over to the center.

Rotate the dough 90 degrees and repeat the stretch and fold.

Continue until all four sides have been folded over. Optionally, repeat the process once more in the same session.

Cover the dough and let it rest for 15 min before repeating the fold series if needed.

Let rest covered for 1 hour or until doubled in size.

Repeat stretch and fold.

Shape into a dough ball and place in a lightly oiled bowl.

Cover and refrigerate for 24-48 hours.

Divide dough into 3 portions and shape into balls.

Dust with semolina flour (30g) and cover loosely.

Let rest 15-30 minutes.

Sprinkle semolina flour (30g) on the surface.

Gently stretch dough balls into oval shapes using hands.

Dimple the dough with fingers.

Preheat oven to 250-280°C with a stone or baking sheet inside.

Transfer dough to oiled sheet or peel with semolina flour (30g).

Add toppings if desired and bake 10-20 minutes until golden and crispy.