Pinsa Margherita Recipe

Mix yeast and water

In a large bowl, combine the cold water and honey (or malt). Sprinkle the active dry yeast over the surface and let it bloom for 5–8 minutes until foamy.

Combine flours and salt

In a separate bowl, whisk together tipo 00 flour, strong bread flour and sea salt until evenly distributed.

Make the dough

Pour the flour mixture into the bowl with the yeast water. Add 2 tablespoons extra virgin olive oil. Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms, then knead (by hand on a lightly floured surface or with a mixer) for 6–8 minutes until smooth and slightly sticky. The dough should be soft and extensible — add a tablespoon of water or flour if needed to reach the right consistency.

First rise

Lightly oil a clean bowl, place the dough in it, cover tightly with plastic wrap or a damp towel, and refrigerate for at least 24 hours and up to 72 hours for best pinsa texture. If short on time, allow to rise at room temperature for 2 hours until approximately doubled.

Portion and rest

After cold fermentation, turn dough out onto a lightly floured surface. Divide into two equal portions (each will make one medium pinsa). Shape each portion into a loose oval ball, place on a floured tray, cover and let rest at room temperature for 30–60 minutes to relax the gluten.

Shape

Gently press each relaxed ball into an oval about 9–10 inches long and 6–7 inches wide, leaving a slightly thicker edge. Work with your fingertips and keep the center thin — do not overwork to retain the airy texture.

Combine the crushed San Marzano tomatoes, 1 tablespoon extra virgin olive oil, minced garlic, dried oregano, 1/4 teaspoon sea salt, and black pepper in a small bowl. Taste and adjust seasoning. The sauce should be bright and slightly seasoned; do not overcook. If you prefer, simmer gently for 5 minutes in a small saucepan to meld flavors, then cool before using.

Preheat oven

Place a baking stone or heavy baking sheet on the middle rack and preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza oven, preheat according to manufacturer instructions.

Assemble pinsa

Lightly flour a pizza peel or rimless baking sheet. Transfer one shaped pinsa dough to the peel. Spread a thin layer (about 3–4 tablespoons) of the tomato sauce over the surface, leaving a narrower border than on a traditional pizza. Tear or place fresh mozzarella evenly over the sauce, avoiding overloading; leave small gaps for steam to escape. Drizzle a little olive oil over the cheese.

Bake

Slide the pinsa onto the preheated stone or baking sheet. Bake for 6–10 minutes (depending on oven temperature) until the crust is puffed, golden and blistered in spots and the cheese is melted and lightly browned. Rotate once halfway through if needed for even coloring.

Finish

Remove pinsa from oven. Immediately scatter fresh basil leaves over the hot pinsa. Drizzle with remaining olive oil, sprinkle 1/4 teaspoon sea salt and optional crushed red pepper flakes to taste. Let rest 1–2 minutes before slicing to allow cheese to set slightly.

Repeat

Repeat assembly and baking for the second pinsa. If baking one at a time, keep the second shaped dough covered to prevent drying while the first bakes.