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Ingredients
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Pinsa Dough
Tomato Sauce
Toppings & Finish
Method
Pinsa Dough
- 1
Combine dry ingredients
In a medium bowl, whisk together type 00 flour, bread flour, semolina flour and instant dry yeast until evenly distributed.
- 2
Mix dough
Add the cold water and 1 tablespoon olive oil to the dry mix. Stir with a wooden spoon or dough whisk until a shaggy, slightly sticky dough forms. The pinsa dough is wetter than typical pizza dough; adjust only if absolutely necessary.
- 3
- 4
Bulk fermentation (cold if possible)
After the rest, perform 3 sets of gentle stretch-and-folds at 20-minute intervals: wet your hand, lift one side of the dough and fold it over the center, rotate the bowl and repeat around the dough. After the final fold, transfer the covered dough to the refrigerator and ferment for 12–24 hours for best flavor. If short on time, keep at room temperature for 2–3 hours until puffy.
- 5
Portion and shape
When ready to bake, remove dough from refrigerator (if used) and bring to room temperature for 30–60 minutes. Lightly flour your work surface with semolina or flour. Gently turn the dough out and divide into one portion for a single small pinsa (about 200–250 g). Shape gently into an elongated oval by pressing and pulling the dough from the center outward—do not aggressively degas; preserve airy bubbles.
- 6
Preheat oven and baking surface
Place a pizza stone or steel in the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes. If using a countertop pizza oven, follow manufacturer preheat instructions.
Tomato Sauce
- 7
Make quick sauce
While the oven preheats, combine the crushed tomatoes, 1 teaspoon olive oil, minced garlic, dried oregano, salt, black pepper and optional sugar in a small bowl. Stir until smooth. Taste and adjust seasoning. The sauce should be bright and slightly seasoned — it will be used sparingly.
- 8
Drain excess moisture if needed
If the crushed tomatoes seem very watery, spoon the sauce into a fine mesh sieve and let drain for a few minutes, reserving thicker tomato for the pinsa.
Toppings & Finish
- 9
Stretch and top the pinsa
Lightly dust a pizza peel or parchment with semolina. Transfer the shaped dough to the peel. Using your fingertips, gently press the dough into a thin elongated oval, leaving slightly thicker edges for the rim. Spread a thin layer (about 2–3 tablespoons) of the prepared tomato sauce over the surface, leaving a 3/4-inch border. Tear the fresh mozzarella into small pieces and distribute evenly over the sauce.
- 10
Bake
Slide the pinsa onto the preheated stone or steel. Bake for 6–9 minutes in a 500–550°F oven, or until the crust is puffed, blistered and golden and the cheese has melted and started to brown in spots. Cooking time will vary with oven temperature; monitor closely.
- 11
Finish and serve
Remove the pinsa from the oven. Immediately scatter fresh basil leaves over the hot pinsa so they wilt slightly. Drizzle with 1 teaspoon extra-virgin olive oil and sprinkle the finishing salt and cracked black pepper. Let rest 1–2 minutes, slice and serve hot.