Pinsa Dough
All-Purpose Flour	g
Wholemeal Spelt Flour	g
Rice Flour	g
Chickpea Flour	g
Ice Water	ml
Active Dry Yeast	g
Kosher Salt	tsp
Olive Oil	tsp
Topping
Ricotta Cheese	g
Lemon Zest	tsp
Cherry Tomatoes	g
Garlic Clove
Fresh Basil	g
Olive Oil	tbsp
Burrata Cheese	g
Salt & Pepper to taste

1. Mix the wheat, spelled, rice and chickpea flour with the dry yeast. Add 300 ml cold water, salt and olive oil and knead in the food processor for 6 minutes until a smooth dough is formed. Then let the dough rest for 30 minutes, kneading it briefly every 10 minutes.
2. Form the dough into a ball and wrap it in cling film or put it in an airtight container. Let rest in the fridge for at least 48 hours.
3. Take the dough out of the fridge two hours before using and let it come to room temperature. Divide the dough into 4 equal pieces. Shape each into balls and roll out into oval flatbreads.
4. Preheat the oven to 200 ºC and prepare the baking sheets with parchment paper. In the meantime, wash the tomatoes, pat dry and cut into quarters. Peel and mince the garlic. Wash the basil, shake dry and cut into small pieces. Set aside some basil leaves. Drain the mozzarella and tear into bite-sized pieces.
5. In a bowl, combine the tomatoes, garlic, basil and olive oil. Season with salt. In a small bowl, mix the ricotta with the lemon zest.
6. Place the flatbreads on the baking trays, spread with the ricotta cream and bake for about 12–14 minutes.
7. Top finished pinsas with tomatoes and mozzarella. Garnish with fresh basil leaves and drizzle with olive oil.

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