Preparation of White Pinsa with Pumpkin and Potatoes

• To prepare the white pinsa with pumpkin and potatoes, first mix the strong 320w flour with the soy and rice flour.

  Dissolve the dry yeast in half of the water provided for in the recipe.

• Then knead flour and water, adding more water gradually, until you get a smooth and very elastic dough.

  Cover and let rest for 15 minutes at room temperature.

• Then make a cross cut in the dough, add extra virgin olive oil and salt, and knead in the bowl to combine everything.

  Let it rest covered with plastic wrap for another 30 minutes, then sprinkle the work surface with re-milled durum wheat semolina and turn the dough over.

• With wet hands, stretch the Roman white pinsa into a rectangle and make 3 folds, taking one edge and bringing it to the middle.

  Take the other edge and fold it over the previous one.

• Let it rest covered in the bowl for another hour and then stretch the dough again on the work surface, making the second 3-fold as before.

• At this point, put the dough back in the bowl, cover with plastic wrap, and put it in the refrigerator for at least 16 hours.

  The longer it stays in the refrigerator, the more bubbly your white pinsa with pumpkin and potatoes will be.

• Take the dough out of the refrigerator and let it sit at room temperature for 3 or 4 hours.

• In the meantime, dice the pumpkin and steam cook it for a few minutes, leaving it crunchy.

  Dice the scamorza.

• Peel the potato and slice it thinly with a mandoline or a very sharp knife.

  Blanch for 2 minutes, drain, and dry on a tea towel.

• Oil a baking tray, turn over the Roman white pinsa, and with your fingertips spread the dough, giving it the typical oval shape.

• Preheat the oven to 482°F in static mode.

• Drizzle extra virgin olive oil on top of the dough, then sprinkle with Parmesan, diced scamorza.

  Finally, distribute the sliced potatoes and diced pumpkin, and season with salt and oregano.

• Bake on the base of the oven, not on the lower rack but directly on the base of the oven in contact with the baking tray and cook the Roman white pinsa for 10/12 minutes.

• Once cooked and removed from the oven, place the white pinsa with pumpkin and potatoes on a rack to let the remaining moisture evaporate.

• If you want the pizzeria oven effect in your pinsa, instead of putting it in the baking tray, place it on parchment paper.

• Preheat the oven to 482°F by placing the inverted baking tray at the base (so upside down).

• Once the oven reaches temperature, place the pinsa with the parchment paper in contact with the baking tray and bake for 10 minutes.

• This way, you get a golden and very crispy effect at the base, just as if it had been baked in a wood-fired pizzeria oven.

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