In a large bowl, combine cold water with the sugar/honey and sprinkle the active dry yeast over the surface. Let sit 5–7 minutes until slightly foamy.

Combine flours and salt

Whisk together the strong bread flour, rice flour and sea salt in a separate bowl so the salt is distributed evenly.

Form dough

Pour the flour mixture into the bowl with the yeast mixture, add 1 tablespoon olive oil and stir with a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but manageable; if too dry, add up to 2 tablespoons more cold water.

Knead and rest

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Shape into a ball, coat lightly with oil, place in a bowl, cover tightly with plastic wrap or a damp towel and refrigerate for at least 12 hours and up to 48 hours for best flavor and texture.

Bring to room temperature and shape

When ready to bake, remove the dough from the refrigerator 1–2 hours before shaping to warm slightly. Divide into two equal pieces. On a well-floured surface, gently press and stretch each piece into an oblong/oval pinsa shape about 9–11 inches long and roughly 1/4–1/2 inch thick, leaving a slightly thicker rim. Avoid vigorous handling to preserve air pockets.

Preheat oven

Preheat your oven as hot as it will go (500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack and allow at least 45 minutes to preheat. If using a baking sheet, preheat it as well or use an inverted sheet dusted with cornmeal/rice flour.

Tomato Sauce

Sauté garlic and reduce

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the smashed garlic and cook 30–45 seconds until fragrant but not browned. Add the crushed San Marzano tomatoes, dried oregano, sea salt and black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer. Reduce heat to low and cook, uncovered, 10–12 minutes to slightly thicken and concentrate the flavor. Remove and discard the garlic clove. Taste and adjust seasoning if necessary. Keep warm until assembly.

Topping & Finish

Assemble pinsa

Lightly dust a pizza peel or inverted baking sheet with cornmeal or rice flour. Transfer one stretched pinsa dough to the peel. Spread a thin layer (about 3–4 tablespoons) of the warm tomato sauce evenly over the surface, leaving the rim free. Distribute half of the torn fior di latte pieces evenly over the sauce (do not overload).

Bake

Slide the pinsa onto the preheated stone or baking surface. Bake for 6–9 minutes until the crust is puffed, golden and slightly blistered and the cheese is melted and starting to brown in spots. Ovens vary — watch closely and remove when done.

Finish and serve

Remove pinsa from oven. Immediately scatter fresh basil leaves over the hot pinsa, drizzle with a little extra-virgin olive oil (about 1/2 tablespoon), and sprinkle a pinch of fine sea salt. Let rest 1–2 minutes, slice, and serve. Repeat assembly and baking with the second dough piece.