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.