Pinsa with burrata and artichoke

500 g Manitoba flour (type 0)

60 g rice starch

40 g wholemeal spelt flour

40 g soy flour or chickpea flour

5 g yeast

crumbled

480 ml cold water

2 tsp salt (about 12 g)

2 tsp olive oil

Some plain flour

Some semolina or durum wheat semolina

Some olive oil

100 g artichokes preserved in oil

drained, quartered

100 g scamorza affumicata

cut into about 1 cm cubes

1 burrata (about 125 g)

1 tbsp pistachio salsa verde

Mix the flours and yeast in the bowl of the food processor. Pour in about ¾ of the water, knead with the dough hook to form a dough, until the water is absorbed, cover and leave to rest for about 15 minutes. Add the rest of the water and the salt and olive oil, then knead for about 5 minutes until the dough is smooth. Cover the dough and leave to rest at room temperature for about 20 minutes. Ease the dough from the sides of the bowl, then using a dough scraper stretch it upwards from one side, lift and fold over to the opposite side. Repeat on all sides of the dough. Repeat this process two times, allowing the dough to rest for about 20 minutes each time. Place the pinsa dough in a large, oiled container with lid, cover and allow to rise at room temperature for about 45 minutes. Cover the dough and leave to rest in the refrigerator for at least 24 hours.

Place the dough on a well-floured work surface, divide into four portions, gently shape into balls, making sure not to knock the air out. Place the portions of dough in an oiled container, cover and leave to rest for about 2 hours.

Put the pizza steel into the cold cooking space and preheat to 350 °C using the Professional pizza mode. Transfer the portions of dough to a work surface dusted with semolina and carefully stretch into an elongated shape. Using the fingertips of both hands, work the dough evenly from the bottom toward the edges and upward to form an oval, all the while being careful not to knock the air out of the crust. Slide the shaped dough onto the pizza peel, drizzle over some olive oil, transfer straight onto the preheated pizza steel in the cooking space and bake for about 3 minutes. Take out, scatter a ¼ of the artichokes and the scamorza over the top of each pinsa, return to the pizza steel and bake for about a further 3 minutes. Take out and top each one with a ¼ of the burrata and the pistachio salsa verde.

Put the tray in

(Pre-)heat cooking space to 350 °C with No operating mode

Put the food in

No operating mode 350 °C for 3 Mins

Add ingredients

No operating mode 350 °C for 3 Mins