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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F/43°C) and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the bread flour, rice flour, and salt. Mix well to ensure even distribution.
- 3
Combine Ingredients
Make a well in the center of the dry ingredients and add the frothy yeast mixture along with the olive oil. Mix until a shaggy dough forms.
- 4
Kneading
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1-2 hours or until doubled in size.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) for at least 30 minutes before baking.
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Divide it into two equal pieces. Shape each piece into a rectangular or oval shape, about 1/2 inch thick.
- 8
Add Sauce and Cheese
Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Sprinkle mozzarella cheese on top.
- 9
Add Toppings
Arrange slices of prosciutto on top of the cheese. Bake the pinsa in the preheated oven for 12-15 minutes or until the crust is golden and crispy.
- 10
Finishing Touches
Once baked, remove the pinsa from the oven. Top with fresh arugula, sprinkle with grated Parmesan cheese, and drizzle with balsamic glaze.
