Pinsa and Roman Focaccia

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.

– STAGLIO – Using a little oil in your hands, start making 250-300g portions by cutting the dough, lifting part of it from the bottom while cutting with the other hand. Now prepare a container with re-milled semolina, place each piece of dough with the smooth side on the semolina one at a time and close each loaf starting from the external edge and bringing it towards the center of the loaf, then pinch using your index finger and thumb. At this point all you have to do is bring the punch downwards so that the smooth part is facing upwards and place each loaf in containers for leavening and wait for them to double. This will take at least 3-4 hours at room temperature.

– DRAFTING – This step is very important, take a loaf of bread and pour it onto the semolina, starting from the outside of the loaf in order to seal the edges well to ensure that all the oxygen formed during maturation does not escape, with light pressure from the fingers from the bottom top start the drafting by giving a shape to your rectangular pinsa. Lift your pinsa by removing all the excess semolina and transfer it to a shovel to bake.

– COOKING – The pinsa should be cooked at 280-300 degrees. Place your pinsa on the refractory surface, cooking it for 8 minutes, but it is preferable to divide this time into 2 cooking times, to ensure that it is even crispier (so pre-cooking for 4 minutes, cooling and then final cooking for another 4 minutes). Now all you have to do is indulge yourself with toppings of your liking and enjoy this delicious pinsa with Aria!