Pinsa Rianata
flavio_campaniolo
Preparation time
1 oraDifficulty
DifficileCooking time
15 minutiServings
4Ammollo
6 oreLa "Rianata" è un particolare gusto di pizza tipico del #trapanese. Consiste in pomodoro ciliegino fresco, acciughe, aglio e pecorino. Perfetta per un’aperitivo #siciliano.
Ingredients
- Manitoba flour500 g
- Water400 ml
- Cherry tomato125 g
- Sicilian Pecorino100 g
- Anchovies in oil20 g
- Fine salt10 g
- Fresh yeast5 g
- Garlic2 cloves
- Dried oreganoto taste
- Extra virgin olive oilto taste
- Remilled durum wheat semolinato taste
Procedure
0. Start by preparing the dough. In a jug, dissolve the yeast in the water. Pour the flours into a bowl and add the water. Mix vigorously for 5 minutes. Cover with a cloth and let rest for 5 minutes.
1. Place the dough on a smooth surface and knead it by making folds to incorporate air. Pirlalo and let it rest covered for 3-4 hours.
2. When the dough has doubled, take it and lay it out on the baking sheet. You can also divide it in two but be careful not to let the air inside it escape. Let it rise for another hour.
3. Once the time has passed, start preparing the dressing. Dice the tomato and let it marinate with oil, salt, oregano and a clove of chopped garlic.
4. Turn the oven on to maximum. Drizzle a little oil over the pinsa and press with your fingers as if it were a focaccia. Season with the tomatoes, grated pecorino and chopped anchovies. Bake for about 12/15 minutes or until crispy.
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Creation date Jul 10, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.