Pinsa with burrata and artichoke | Recipe | V-ZUG Thailand

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