Pinsa: The Evolution of Pizza - Master the Recipe with Our Detailed Tutorial
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- เผยแพร่เมื่อ 12 มิ.ย. 2024
- We present you with another relative from the pizza universe: Pinsa! It’s from Italy as well but its main difference lies in its key ingredient: rice flour! Trust us when we tell you it’s super airy, crunchy, and lightweight, it’s like biting into a cloud. Once you try it, it’s going to be your new favorite recipe forever!
This is the recipe we used in the video, it allows for 1kg of Pinsa dough.
Ingredients:
- (85%) Strong flour: 469 grs
- (10%) Rice flour: 55 grs
- (5%) Spelt flour: 30 grs
- (80%) Water: 435 grs
- (0.4%) Dry yeast: 2 grs
- (2%) Salt: 10 grs
- (2%) Olive oil: 10 grs
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🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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00:00 - Intro
01:02 - Pinsa recipe
04:28 - Pinsa shaping
05:47 - Pinsa baking
06:51 - Cheese topping
07:17 - More Pinsa!
10:05 - Outro
#pinsa #easyrecipe #pizza
![ช้างศึกสู้ต่อไป!! พาเปียโน ดูบอลไทยครั้งแรก ตกรอบแบบโคตรเสียดาย!! l [Nickynachat]](http://i.ytimg.com/vi/4WloIH645Lg/mqdefault.jpg)
Looks similar to a focaccia...but not as oily with olive oil. Yummmmmy.
Thank You for perfectly detailed recipes !
AWWWW... Senior... Good to See you again...
Bravo
So satisfying to see the Pinsa I am putting on my list to make.
Richard will be so proud of you ...
(You know Richard the guy that makes bread... LOL)
Beautiful Dough ... Pinsa
this looks amazing!
That is just beautiful, definitely going to give this a try,thx for sharing gluten Morgen
Looks delicious 😋
Nice videos!! Dutch ovens tend to get very hot, and it's difficult to use them with regular oven mittens. Can you suggest some gloves or mittens that are made specifically to work with Dutch Ovens? Thank you!
Fun and clear :))..... appealing :).
😍🤩wonderful
Brilliant video ❤ can I ask what type of rice you use, please there is so many varieties
I seriously have to say... that is the BEST Dough I have seen yet...
But.. Does it TASTE like a normal pizza dough?
It is so BEAUTIFUL... Airy
Make a SSBP (South Side Bar Pizza) out of this dough... Yes? No?
Hell no brother, if you've never had pinsa give it a try. Much lighter, crispier, wonderfully refrshing compared to normal pizza
@@antonioalejandrohoyosespin6353
BTW...
I am NOT a BROTHER...
maybe a Mother....
Gluten is king👑
beautiful cross section, lot of air bubbles, i bet it tastes great.
Wow looks delicious! Question after the 24 hour fermentation of the dough do you let the dough warm to room temp or shape and bake?
Yes, you do.
@@M-a-k-o Thanks!!
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If you want to make the Internet a tiny bit better, create your own content, on your own domain, and dont monetize it. Just write, create, share. Dont worry about traffic
I don't know about the mascarpone, maybe burrata instead?
This guy diff. Master.
non the less looks good just not paying for a book on sourdough for set price
The B&T Proofer is great but it cannot cool so cannot retard dough and now largely superseded by something like the Vevor/Ivyx 25L.
Much more flexible and approx same price. But it doesn’t collapse for storage.
The B&T ok but now a bit dated . . . much like video cassettes.
Very simile of Panuozzo
The pinsa is not an evolution of the Pizza it is good to inform yourself.