Preparing the pinse:

In a large bowl, combine the pinsa flour and the crumbled fresh brewer’s yeast. Then, add 350 g of cold water. Transfer the dough to a work surface and begin kneading.

Place the dough in a bowl, then add the salt, oil, and, little by little, the remaining 25 g of cold water, while continuing to knead.

Work the dough by hand in the bowl for a few minutes, allowing it to absorb well. To make the dough even smoother, you can leave it in the bowl covered with a cloth for 15 minutes. After the indicated time, dust your work surface with a little pinsa flour. Turn the dough out onto the surface and fold it as follows: gradually, grasp the edge of the dough and bring it toward the center. You’ll notice the dough starting to become smoother. Then, turn it over and shape it into a ball.

Transfer the dough back to a bowl, this time oiled. Cover with plastic wrap and let it rise at room temperature until doubled in size, about 2 hours. Then refrigerate for 48 hours.

Once the dough has risen, divide it into three equal portions and transfer each piece of dough to a surface previously dusted with semolina flour, smooth side down. Close each loaf: fold the edge closest to you toward the center of the dough, repeat with the opposite edge, then pinch together to create a seam using your thumb and forefinger. Then, rotate the loaf 180° and again fold the bottom edge toward the center, fold the top edge over, and pinch together. Place the loaves on a tray, smooth side up. The portions should not be too close together. It will take about 3-4 hours at room temperature for the dough to double in size.

Once the dough balls have finished rising, take one and place it on a work surface heavily dusted with semolina. Sprinkle the top with semolina as well. Press lightly with your fingers to flatten the dough. Shape it into a rectangular or oval shape as closely as possible. As you gently lift the dough, try to remove any excess semolina.

Transfer to a peel lightly dusted with semolina and shape it even more into an oval, about 33-35 cm long and 20-22 cm wide. Bake for about 7-8 minutes at maximum power, placing the pinsa on the baking stone: this is the pre-baking stage.

For the filling:

Clean and cut a couple of courgettes into small pieces and cook them in the oven.

Transfer the courgettes to a blender and blend them with a little extra virgin olive oil until creamy. Season with salt and pepper to taste. Wash and dry the mixed salad and yellow cherry tomatoes, and cut the latter into wedges.

Sprinkle the base of the pinsa with the yellow datterini puree and place in the preheated oven for a couple of minutes.

Meanwhile, cut the sweet Gorgonzola into cubes.

Remove the pinsa from the oven and fill it with the smoked salmon slices cut into strips and a generous amount of sweet Gorgonzola.

Add some mixed salad leaves and garnish with drops of zucchini cream, yellow cherry tomatoes, and almond flakes. Brush the edges of the pinsa with extra virgin olive oil and serve.

Ingredients for three pinsa:
500g flour for pinsa
375g cold water from the fridge
10g extra virgin olive oil
3.5g brewer’s yeast
10g fine salt
durum wheat semolina
Ingredients for the filling:
yellow datterini tomato puree
yellow datterini tomatoes
smoked salmon
Sweet Gorgonzola
zuchinis
mixed salad
almond flakes
extra virgin olive oil