Melt the yeast with half tea spoon of sugar and 50 ml of lukewarm water. Wait 10 minutes to activate the yeast. Pour in a bowl the melted yeast, 200 ml of water and 1 table spoon of oil. Add, little by little, the pinsa mix (setting 2 table spoons aside -30g) stirring with a fork first and then kneading with your hands. When you obtain a well-mixed dough, leave it to rest covering it with a cloth for 3 hours. Divide the dough in 2 pieces, put flour on each piece on both sides (with the 2 table spoons of mix you set aside) and roll out the dough on 2 baking trays. Cook in static oven pre-heated at 220° for 10-11 minutes.
Pinsa mix: wheat flour, rice flour, salt, malted wheat flour. Active dry yeast: natural dried yeast (Saccharomyces cerevisiae).
390 g / 455 g
18 / 90