Pinsa Brocoletti E Salsiccia Recipe

Mix and autolyse

In a large bowl or stand mixer bowl combine the Type 00 flour, bread flour and semolina. In a separate container dissolve the instant yeast and optional sugar in 100 ml of the cold water. Add the yeast mixture, the remaining water (350 ml) and olive oil to the flour. Mix until a shaggy dough forms. Cover and let rest 20 minutes (autolyse).

Knead and salt

After the autolyse, add the salt and knead by hand for 8–10 minutes or with a dough hook on low for 6–8 minutes until the dough becomes smooth and slightly sticky but elastic. If dough is too firm, add a tablespoon (15 ml) more water; if too wet, add a tablespoon more flour.

Bulk ferment

Lightly oil a clean bowl, place the dough inside and cover tightly. Let the dough ferment at room temperature (20–22°C / 68–72°F) for 2–3 hours until it increases about 30–50% in volume. For best flavor, refrigerate and retarding for 12–24 hours after the first 1–2 hours at room temperature (optional).

Portion and rest

Divide the dough into two equal portions (for two medium pinsas) or keep whole for a large one. Lightly oil each portion, place them on a tray, cover and rest at room temperature 30–60 minutes to relax the gluten before shaping.

Shape

On a well-oiled tray or parchment, gently press each dough ball into an oval about 9–11 inches long and 6–8 inches wide, leaving edges slightly thinner for the pinsa profile. Do not aggressively deflate; maintain some internal gas for lightness.

Prepare broccoli rabe

Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain well and squeeze out excess water. Roughly chop into 1–1.5 inch pieces.

Cook sausage

In a large skillet over medium heat, add 1 tablespoon olive oil. Crumble the sausage into the skillet and cook until browned and cooked through, about 6–8 minutes. Break into bite-sized pieces. Transfer cooked sausage to a plate and set aside, leaving any rendered fat in the pan.

Sauté garlic & broccoletti

Add remaining 1 tablespoon olive oil to the same skillet over medium-low heat. Add the sliced garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned. Add the chopped broccoli rabe, a pinch of salt and pepper and sauté 2–3 minutes until warmed and well combined. If the pan seems dry, add 1–2 tablespoons of reserved pasta or cooking water (or a splash of water) to loosen. Mix the cooked sausage back in, taste and adjust seasoning.

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack of the oven. Preheat oven to 500°F (260°C) or as hot as your oven will go for at least 45 minutes to 1 hour so the stone is thoroughly heated.

Assemble pinsa

Lightly brush the shaped pinsa dough with a little olive oil. Evenly distribute half of the sautéed broccoli rabe and sausage mixture over each pinsa (or all over if single). Scatter shredded/torn mozzarella evenly on top, leaving a little room at the edges. Finish with a light sprinkle of grated Pecorino Romano (reserve most for finishing after bake).

Bake

Using a well-floured peel or the back of a baking sheet, transfer the pinsa onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is puffed, blistered and golden and cheese is melted and lightly browned. Thinner pinsas may take less time; watch closely.

Finish

Remove pinsa from oven. Immediately drizzle with 1 tablespoon olive oil and sprinkle remaining Pecorino Romano and a pinch of cracked black pepper and red pepper flakes if desired. Let rest 2–3 minutes, then slice and serve.

Serve hot or warm. Offer extra grated Pecorino, red pepper flakes and olive oil at the table. Leftover pinsa can be warmed in a 350°F (175°C) oven for 6–8 minutes.