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Ingredients
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Pinsa Dough (makes 2 medium pinsas)
Mushroom Topping
Assembly & Finish
Method
Pinsa Dough (makes 2 medium pinsas)
- 1
Mix dry ingredients
In a large bowl, whisk together 2 cups bread flour, 1/2 cup whole wheat flour, 1/2 tsp instant yeast, and 1 tsp fine sea salt until evenly combined.
- 2
Combine with water
Add 1.25 cups cold water, 1 tbsp olive oil, and 1/4 tsp sugar or honey to the flour mixture. Stir with a wooden spoon or dough scraper until a shaggy, wet dough forms. Pinsa dough is wetter and more hydrated than regular pizza dough.
- 3
Autolyse and knead
Let the dough rest 20 minutes (autolyse). After resting, knead in the bowl or on a lightly floured surface for 4–6 minutes until the dough becomes smoother and slightly elastic. If using a stand mixer, mix on low with dough hook 3–4 minutes.
- 4
- 5
Divide and rest
Turn the risen dough onto a lightly floured surface, divide into two equal portions (about 340–380 g each if scaled). Shape each portion into a loose oval ball, place on a floured sheet, cover, and rest 30 minutes to relax the gluten.
- 6
Stretch into pinsa shapes
On a well-floured or semolina-dusted board, gently press and stretch each dough ball into an oval ~9–10" long and 6–7" wide, leaving slightly thicker edges. Avoid extreme handling to keep air pockets; use your fingertips to press from the center outward.
Mushroom Topping
- 7
Sauté mushrooms
Heat 1 tbsp unsalted butter and 1 tsp olive oil in a skillet over medium-high heat. Add the sliced mushrooms in a single layer and let them sear undisturbed for 2 minutes to brown, then stir and continue cooking 3–4 minutes until golden and any released liquid has evaporated.
- 8
Assembly & Bake
- 9
Preheat oven
Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes to ensure it's very hot. If you have a broiler or pizza steel, use that for best results.
- 10
Prepare sauce
Season 1/2 cup tomato passata with 1/8 tsp salt and stir. Keep it simple — the passata should be smooth and slightly loose.
- 11
Top the pinsas
Transfer stretched pinsas to a well-floured pizza peel or an inverted baking sheet. Spread about 1/4 cup seasoned passata thinly over each pinsa, leaving the edges bare. Distribute half the sautéed mushrooms on each pinsa. Tear or slice 3 oz mozzarella and arrange evenly (about 3 oz per pinsa if making two). Scatter 1 tbsp grated Parmesan over each if using.
- 12
Bake
Slide one pinsa onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 6–9 minutes, until the crust is puffed, blistered, and golden and the cheese is melted. Rotate after 3–4 minutes if your oven has hot spots. Repeat with the second pinsa.
- 13
Finish with prosciutto and garnish
As soon as each pinsa comes out of the oven, drape 1.5 oz thinly sliced prosciutto over the hot pinsa so it warms but does not fully cook. Drizzle a little olive oil (1/2 tsp per pinsa), sprinkle flaky sea salt and the optional handful of arugula or basil. Let rest 1–2 minutes, then slice and serve.