PureSpelt Sourdough Pinsa
Preliminary time: approx. 2 days rising time
Preparation time: approx. 45 minutes
Baking or cooking time: approx. 15 minutes
makes 4-6
Sourdough (makes 120 g live sourdough)
20 g sourdough starter
50 g water, approx. 35 °C
50 g PureSpelt half-white or white flour
Dough
sourdough (from above)
approx. 300 ml water, approx. 35 °C
450 g PureSpelt half-white or white flour
50 g PureSpelt fine semolina or wholegrain flour
10 g salt
2 tbsp olive or rapeseed oil
Topping
3-4 tbsp olive or rapeseed oil
1 clove garlic, pressed
approx. 200 g tomato sauce
2 spring onions
4-6 carrots, blanched and peeled, halved lenghthwise
4-8 radishes, sliced
4-6 confit tomatoes, sliced
some fresh rosemary and thyme
approx. 50 g Gruyère, grated
6-8 slices cured ham, torn apart
salt and pepper
1-2 mozzarella balls, torn apart
some parsley or carrot greens for garnish
1
Combine the sourdough starter thoroughly with the warm water. Add the flour, mix everything well, cover, and let ferment in a warm place for 8-10 hours.
2
Dough: Mix the sourdough with the water. Add the flour and semolina, mix briefly, cover, and let rest 30 minutes. Add the remaining ingredients and a little water if necessary, then knead briefly to form a dough. Cover and let rise in a warm place for 1-2 hours, stretching or folding 3-4 times. Place the dough in the refrigerator for 1-2 days.
3
Forming: Remove the dough from the refrigerator. Cover and let rest at room temperature for 1-2 hours. Then divide the dough into 4-6 portions, let rest in a warm place for another 30-60 minutes, then carefully shape into ovals 8-10 mm thick using a little PureSpelt flour or semolina. Let rise again briefly.
4
Topping: Mix together the oil and garlic and use it to brush the edges of the dough. Spread a thin layer of tomato sauce over the dough, leaving a 1-2 cm border. Top with the spring onions, carrots, radishes, tomatoes, and rosemary.
5
Preheat the oven and pizza stone or baking sheet on the lowest rack to 250 °C convention (230 °C convection), or select the pizza setting.
6
Baking: In batches, slide the pinsa (along with the parchment paper) onto the preheated baking sheet/pizza stone. Close the oven immediately and bake the pinsa for 12-15 minutes until crispy. Remove from the oven, add the remaining ingredients, season, garnish, and serve hot or warm. Bake the remaining pinsa in the same way.
Tips
Depending on the season, you can use different vegetables for the topping.
If desired, replace some of the PureSpelt white or half-white flour with PureSpelt wholegrain flour.
PureSpelt semolina makes the pastry even crispier.
Source:
IG Dinkel, Judith Gmür-Stalder
