Crossover pizza with Pinsa flour making Neo-Neapolitan

[mikep]

I guess this is as good a place as any to put this one.
I have been experimenting with many different flours and have really come to love this style. Its a proprietary Pinsa flour made round, almost Tonda but thicker edges, more like Neapolitan. It has more crunch than Neapolitan and is a bit rustic. Just awesome.

716 gr flour (Oltegrano Flour (La Pinsa) Mulino Dallagiovanna)
20.58 gr sea salt
505.67 ml cold water
6 gr oil
2 gr dry yeast (Caputo green can)

Two house on deck at room temp. Split into 5 260gr balls. Into fridge for no less than 98 hours and as much as 7 days is fine.

Fresh mozzarella, fresh ricotta, fresh hot Italian sausage on half. Webber with stone at 650f.

[Yael]

That would simply be a classic Italian pizza 

Dough looks very good indeed! 

[HansB]

Does that flour contain soy and rice flour?

[jsaras]

I’ve only seen pinsa in an oblong shape.  I found this formulation a few years ago which uses a poolish and a mix of regular flour and semolina.  https://bakerrecipes.com/pinsa-romano-crust-recipe/

[HansB]

This is the formula I have:

Ingredients

500 grams bread flour, plus more for dusting
50 grams white rice flour
30 grams soy flour (if you can’t find soy flour, that’s ok! Just use 80 grams total of rice flour instead)
4 grams active dry yeast or 3 grams instant yeast
400 grams cold filtered water
14 grams fine sea salt
10 grams extra-virgin olive oil, plus more for greasing

Also to be oblong shaped.

[mikep]

This proprietary blend has soy and rice. The mix percentage is unknown. I have tried a few of these and while they are pricey, I find them worth it. When I did my own blend I was using spelt as I found the soy in my percentage rather noticeable. I was at about 7-8% soy to conventional.

I have tried:
Soy, rice, spelt and farro

from the website:
Blend specifically designed for the creation of the typical Roman Pinsa.
The finished product will have a distinctive and decisive taste, with notes of traditional flavor, due to the presence of soy and rice flour. At the same time it will be a unique product, thanks to the precious addition of Tritordeum, a revolutionary cereal with a thousand properties, a natural cross between durum wheat and wild barley.
The added ingredient to enhance the quality of the finished product is freezing

[jsaras]

This is the formula I have:

Ingredients

500 grams bread flour, plus more for dusting
50 grams white rice flour
30 grams soy flour (if you can’t find soy flour, that’s ok! Just use 80 grams total of rice flour instead)
4 grams active dry yeast or 3 grams instant yeast
400 grams cold filtered water
14 grams fine sea salt
10 grams extra-virgin olive oil, plus more for greasing

Also to be oblong shaped.

That’s very similar to the formula doubd here: https://www.silviocicchi.com/pizzachef/impasto-pizza-tipo-pinsa-romana/?lang=en