2 Serves
116 Mins
Prepare the pizza dough by combining flour, water, and yeast, then allow it to ferment for 90 minutes to develop the characteristic airy structure.
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AmericanVitamin K
32 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
446 µg / 400 µgCalcium
649 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
197 mg / 420 mgPhosphorus
565 mg / 1,250 mgPotassium
1128 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
19 g / 28 gSugar
22 g / 50 gSaturated Fat
10 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
On a floured surface, use a rolling pin to gently stretch the dough into its signature oval shape.
Evenly spread the tomato sauce over the dough, then top with mozzarella and your choice of additional toppings.
Bake the pinsa in a preheated oven at 245°C on a pizza stone or baking sheet for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
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Turkish
Italian