Pinsa Romana

Pinsa Romana today that we know is made of 3 flour namely; wheat, soybeans and rice flour, have a high percentage of hydration, have elongated shape with delicious insides.

Ingredients:
Pinsa Dough:

3 ½ cups all purpose flour , approx 420 g
½ cup rice flour , approx 80 g
1 ⅔ cup cold water
1 tbsp Extra virgin olive oil + more for rubbing
½ tsp dry yeast , approx 3 g
1 tsp salt , approx 9 g

Pinsa Topping:

1 lb mushrooms of your choice , 450 g (whole or sliced)
12 oz smoked Provolone cheese , 350 g
½ cup dry white wine
2 garlic cloves , crushed with a flat knife
Fresh parsley
Extra virgin olive oil
Salt , pepper to taste

Instructions
Pinsa Topping

Place a large skillet pan over medium heat.
Add olive oil and garlic cloves crushed with a flat knife or minced if you like more pronounced garlic flavor. Saute for a minute or two.
Add clean sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until there’s no more liquid.
Add dry white wine and simmer for another few minutes. Add chopped parsley, salt and pepper to taste. Set aside.
Cut provolone cheese in slices.

Pinsa Dough

In a large bowl mix all purpose flour, rice flour and yeast.
Continuously whisking slowly add cold water.
Add extra virgin olive oil and salt. Mix well. Cover the bowl with a plastic wrap or a lid and let rest for 30 minutes. Mix again and let rest for another 30 minutes.
Mix with a wooden spoon for the third time.
Now cover again with a plastic wrap or a lid and place the bowl with the dough in the fridge for about 24 hours.
Past that time turn the bowl upside down and let the dough come out of the bowl.
Divide the dough in 2 parts. Using your hands form a round bowl out of each piece of the dough.
Cut 2 rectangular pieces of parchment paper that fit your baking sheet.
Place each dough ball on a parchment paper and dust with rice flour.
Cover the dough with a linen towel and let rise for 60 minutes.
In the meantime prepare the mushroom topping.
Past that time pour a frizzle of extra virgin olive oil on each piece of the dough and using your fingers press into the dough stretching it from center to sides forming an oval pinsa shape.

Baking and Assembling Pinsa:

Transfer parchment paper with pinsa on a baking sheet.
Drizzle with some more extra virgin olive oil.
Bake in a lower third of a preheated to 450F (230C) oven for about 10 minutes.
Top with sauteed mushrooms and smoked provolone slices and baking in the middle of the oven until pinsa has browned on the edges and cheese has melted.
Garnish with chopped parsley, and freshly grind pepper.