Pinsa Romana

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Mix the ingredients using hook attachment, 5 mins. 1st speed then 8 mins. 2nd speed or until we reach the window pane.
Rest for 30 mins. Give it a coil fold. Scale into 280g.
Roll into oblong shape.
Rest for 120 minutes at 30°C.
Gently press the dough with fingers starting from the edges into the center on a bed of corn of rice flour.
Bake for 3-5 mins at 290°C.
Spread pizza sauce and top with desired topping.
Bake again for 3-5 minutes of until golden brown.

Place on top of the par baked dough.

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