Pinsa with Honey and Castelmagno cheese

Ingredients (for a rectangular pan measuring approximately 22 x 34 cm)
For the dough
400 g Mix for Pinsa
280 g water
1 teaspoon salt
1 tablespoon extra virgin olive oil

For the topping
150 g aged Castelmagno cheese
200 g mozzarella, well-drained and cut into thin slices
Chestnut or rapeseed honey, for finishing

Procedure
To begin, place the flour in the bowl of a stand mixer, add 250 g of water, and knead on medium-low speed for 10 minutes, adding the salt halfway through. Add the remaining water a little at a time, allowing it to be absorbed, then add the oil. If necessary, add a tablespoon of flour: the dough should remain very soft. Leave the dough in the lightly oiled bowl, fold it a few times, cover it, and let it rest for an hour and a half in a warm place. At this point, transfer the dough to the oiled baking sheet, fold it twice, and gently spread it out with your hands. Then let it rise for another hour and a half, stretching it out in several stages until it reaches the edges. Now preheat the oven to 240 °C in conventional mode, then top the pinsa with mozzarella and Castelmagno. Bake it on the middle rack for about 20 minutes, lowering the temperature to 200 °C for the last 5 minutes. Finally, remove it from the oven and let it cool slightly on a wire rack; finish with honey and, if desired, black pepper.

In collaboration with Vaniglia Cooking