Avoiding A Meltdown Recipe

Activate Yeast

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour and salt.

Combine Ingredients

Make a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat Oven

Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

Shape Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into 2 equal portions. Shape each portion into an oblong or rectangular shape, about 1/2 inch thick.

Add Toppings

Transfer the shaped dough onto a piece of parchment paper. Tear the fresh mozzarella into pieces and distribute evenly over the dough. Sprinkle with grated parmesan cheese, salt, and pepper. Drizzle with olive oil.

Bake Pinsa

Carefully slide the parchment paper with the topped pinsa onto the preheated pizza stone or baking sheet. Bake for about 12-15 minutes, or until the edges are golden and the cheese is bubbly.

Garnish and Serve

Remove the pinsa from the oven, sprinkle with fresh basil leaves, and let it cool for a couple of minutes before slicing and serving.