Pinsa with burrata and artichoke | Recipe | V-ZUG Vietnam
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Cooking tools:
- Food processor
- Pizza stone
- Pizza peel
- Bench scraper
- Oven
- Kitchen scale
- Measuring spoon
- Airtight container
- Chef's knife
- Cutting board
Ingredients
- 500 g Manitoba flour (type 0)
- 60 g rice starch
- 40 g wholemeal spelt flour
- 40 g soy flour or chickpea flour
- 5 g yeast
- 480 ml cold water
- 2 tsp salt (about 12 g)
- 2 tsp olive oil
- Some plain flour
- Some semolina or durum wheat semolina
- Some olive oil
- 100 g artichokes preserved in oil
- 100 g scamorza affumicata
- 1 burrata (about 125 g)
- 1 tbsp pistachio salsa verde
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Pinsa with burrata
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