Dough
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
Shaping
Some plain flour
Some semolina or durum wheat semolina
Some olive oil
Topping
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
Dough
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.
Shaping
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.
Pinsa
Put the pizza steel into the cold cooking space and preheat to 280 °C using the PizzaPlus 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 4 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 4 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 280 °C with PizzaPlus
Put the food in
PizzaPlus 280 °C for 4 Mins
Add ingredients
PizzaPlus 280 °C for 4 Mins
Tips
The pinsa can be topped with your favourite ingredients. It can be cut up into 4 or 8 slices. Bake the pinsa with no topping and serve like bruschetta with fresh tomatoes and rocket.
Manitoba flour (type 0) is available from larger supermarkets and Italian delicatessens. Its high protein content makes it particularly suitable for making pizza dough. Pizza flour can also be used in place of Manitoba flour.
The Professional pizza function – which is exclusive to V6000 pyrolytic ovens – can be used instead of PizzaPlus. It bakes at an impressive 350 °C – even hotter than with PizzaPlus – taking pizza to the next level in just 4 minutes: a light, crispy crust, evenly baked base and mozzarella that is melted and still white.
Additional information
Created by
V-ZUG Ltd.
Created on
2/9/25
