Pinsa with Smoked Buffalo Salami

We prepare the homemade pizza dough:

1. In a large bowl, add all the flours and salt and mix well with a fork.

2. In another bowl, add a tablespoon of the 00 type flour, the dry yeast, the sugar and a cup of lukewarm water. Mix well with a fork and leave the mixture for about 20 minutes until the yeast is activated.

3. In the bowl with the flour and salt, add cold water and mix well. Add the yeast mixture and begin to knead with light movements. The mixture that we will create should be relatively soft. To knead better, pour a little olive oil on our hands.

4. Once we have made a dough that is still relatively sticky to the hands, sprinkle it with a little flour and let it rest for about 1 hour at room temperature, covered with a damp towel.

5. Once the mixture has risen enough (about twice as much), cover the bowl tightly with cling film and leave it in the refrigerator for 24 hours (the maximum you can leave it is 72 hours).

6. The next day, remove the dough from the refrigerator and let it rest for about 2 hours. Then add half the semolina and a little more flour and knead well for about 5 minutes. Divide the dough into 2 balls, sprinkle with a little flour and cover them with a damp towel and leave them for about 1 hour.

7. Place each ball on a pizza pan or cutting board after sprinkling it with a little flour and a little semolina. Open from the center to the edges with our fingers in light movements after having greased our hands with a little olive oil.

8. We prepare the sauce:

9. In a frying pan, pour a little olive oil and once it is hot, add the onion slices and sauté well until caramelized.

10. Add salt, oregano, a little pepper, chopped garlic and mix.

11. Then add the tomato paste and mix well with a wooden spoon. Let the paste sauté well and release its aromas. Add a little lukewarm water and leave on medium heat with the lid open until it becomes a thick sauce.

12. Once the sauce has cooled, add the chopped basil and mix.

Baking:

Preheat our oven to maximum temperature for approximately 15-20 minutes.

For an authentic flavor as if it was baked in a wood-fired oven, place a metal baking pan (the classic baking pan that the oven has) upside down on the base of the oven during preheating.

In each Pinsa that we have already opened the dough, we add the sauce with a spoon and spread it well. We add the mozzarella in pieces, the chopped mushrooms, our cold cuts and finally a little more mozzarella and a little sauce.

Remove the hot baking sheet from the oven and carefully place each Pinsa in. Return the baking sheet to the oven and bake for 5 to 12 minutes (depending on the temperature your oven can reach).

Serve with some fresh arugula or scallions.

Tips:

You can pre-bake only the Pinsa pasta bases for 5 minutes using the same process and after they cool, freeze them and re-bake them with the ingredients you want another day.