Margherita Pinsa Recipe

Activate yeast

In a small bowl, combine the cold water and sugar (or honey) and sprinkle the active dry yeast on top. Stir gently and let sit 5–8 minutes until yeast becomes slightly frothy. (If no froth after 10 minutes, yeast may be inactive; start again with fresh yeast.)

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose and tipo 00 flours and salt. Make a well in the center and pour in the yeast-water mixture and 15 ml olive oil. Mix on low speed (or with a wooden spoon) until the dough comes together into a shaggy, wet mass, about 3–5 minutes. The pinsa dough is wetter than pizza dough — it should be tacky but manageable.

Knead

Knead the dough by machine on medium-low for 6–8 minutes, or by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, slightly sticky, and elastic. Add just a dusting of flour only if excessively sticky.

Bulk ferment

Lightly oil a large bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise at room temperature for 1.5–2 hours until slightly puffed. Then transfer to the refrigerator and cold-ferment for 24–72 hours for best flavor and texture. (If short on time, allow at least 4–6 hours at room temperature.)

Portion and rest

After cold fermentation, remove dough from refrigerator. Divide into two equal portions (~375 g each). Form loose ovals and place on a lightly oiled tray, cover, and allow to rest at room temperature for 45–60 minutes to relax the gluten.

Shape

Preheat oven to highest temperature (250–290°C / 480–550°F) with a pizza stone or heavy baking steel on the middle rack; allow stone to heat at least 45 minutes. On a work surface dusted with semolina or cornmeal, gently press and stretch one dough portion from the center outward into an oval about 25 x 15 cm (10 x 6 in), leaving edges slightly thicker. Do not overwork — use gravity and gentle finger pressure to form thin center and airy edges.

Prepare sauce

In a small bowl combine the crushed canned tomatoes, minced garlic, 10 ml olive oil, dried oregano, 2 g salt, and torn basil leaves (if using). Mix gently to combine — the sauce should be bright and slightly loose, not cooked down. Taste and adjust salt as needed. Keep chilled until ready to use.

Assemble pinsa

Once oven and stone are fully heated, transfer the shaped pinsa base to a well-floured peel or a piece of parchment dusted with semolina. Lightly and evenly spread about 100 g of the tomato sauce over the surface, leaving a 1–1.5 cm border. Scatter half of the torn fresh mozzarella (about 100 g) in small pieces across the sauce so it melts evenly.

Bake

Slide the pinsa onto the hot stone or steel. Bake 6–9 minutes at high heat until the crust is puffed, blistered and golden in spots and the cheese is melted and slightly bubbling. Baking time depends on oven temperature — watch closely.

Finish

Remove pinsa from oven with a peel. Immediately scatter fresh basil leaves over the hot pinsa, drizzle with 7–8 ml extra-virgin olive oil, and season with a pinch (~1 g) of sea salt and a little black pepper if desired. Repeat assembly and bake for the second pinsa.

Serve

Slice the pinsa into 4 slices and serve hot. Optionally serve with extra olive oil on the side.