SonVivo Pinsa’s
SonVivo Pinsa's based on SonVivo Pinsa
Pieces pieces
Ingredients
Ingredients:
- 5000 g – 100% Flour
- 500 g – 10% SONVIVO PINSA
- 100 g – 2% Fresh Yeast
- 85 g – 1,7% Salt
- 150 g – 3% Olive oil
- 3250 g – 65% Water ca.
- 750 g – 15% Wash-in water
Finishing:
- Olive oil
- Paturain cheese
- Arugula lettuce
- Parma ham
- Olives
Working method
Method:
- Knead all ingredients, except the washing-in water, into a smooth and well-kneaded dough.
- Only slowly add the wash-in water when this is almost finished kneading.
- Dough temperature approx. 26°C.
- Give a bulkproof of 90 minutes.
- Scale dough pieces approx. 200 grams and carefully shape them into pointed model. Handle lightly, do not degas too much.
- Dough rest for approx. 20 minutes.
- Then press with fingers and olive oil into oval pinsas.
- Bake for approx. 10 minutes at 250°C.
- Once cooled sufficiently, finish as desired. For example, with Paturain, arugula lettuce, Parma ham and olives.
