In a large bowl, pour the flour (1 kg), then the yeast (5 g) and the first 65% of water (364 ml) and 30% of crushed ice (156 g). Ice is important to give even more oxygen inside our dough. Mix until completely absorbed. Transfer the dough to a work surface, without using flour, and start kneading. Don't be afraid if the dough is very rough you will see that when you handle it you will obtain a very compact mass. Transfer your dough into a bowl and let it rest for about 2 hours covered with a cloth. After 2 hours, take the dough again and start kneading it, adding the remaining 280 ml of water (15%), the latter to be added little at a time, while you continue kneading. Always work by hand for a few minutes, to absorb well. You can transfer it to a work surface and give it a few reinforcing folds. Let your dough rest for 15 minutes. Once the indicated time has elapsed, turn the dough onto the work surface and give it some folds, gradually taking the dough from the outside and bringing it back towards the center of your dough. You will see that in this way your dough will become smoother and smoother. At this point all you have to do is slap it on the surface to seal the closure well. NOTE (this step is fundamental and must be done with great care). Transfer your dough into a bowl at least twice as large as your mixture, cover with cling film at room temperature until it doubles in size. Transfer to the fridge for 24 to 48 hours. After this time it will be very swollen and airy.
– CUTTING – Using a little oil in your hands, begin to cut off 250-300g portions of dough by lifting a portion from the bottom while you cut off the dough with the other hand. Now prepare a bowl with re-ground semolina, place each piece of dough smooth side down on the semolina, and close each piece, starting from the outer edge and bringing it towards the center of the dough. Then, pinch using your index finger and thumb. Now all you have to do is fold the punched edge down so that the smooth side is facing up. Place each piece in proofing containers and wait until they double in size. This will take at least 3-4 hours at room temperature.
– ROLLING OUT – This step is extremely important. Take a dough ball and pour it into the semolina, starting from the outside of the dough to seal the edges well and prevent all the oxygen that has formed during maturation from escaping. Using light finger pressure from the bottom up, begin rolling out the dough, shaping your pinsa into a rectangular shape. Lift the pinsa, removing any excess semolina, and transfer it to a peel for baking.
– COOKING – The pinsa should be cooked at 280-300 degrees. Place your pinsa on the refrigerated counter and cook for 8 minutes, but it's best to split this cooking time into two batches for even crispier results (pre-cooking for 4 minutes, cooling, and then cooking for another 4 minutes). Now all you have to do is experiment with your favorite toppings and enjoy this delicious pinsa with Air!
