Avoiding A Meltdown Recipe
Pinsa/fresh mozzarella/grated parmesan cheese
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
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.
- 4
Knead Dough
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
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.
Assembling Pinsa
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- 7
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.
- 8
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.
- 9
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.
- 10
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.
