In today's video I'm not showing you this pizza, but the related pinsa. What this is all about and how it works, I'll explain to you in this video. Hello, this is Emma, Emma Magians! Welcome here on my yeast water channel! Today it's again: yeast water for everyone, everything your baked goods desires. I start here. Two different doughs. Below is the German version, now with wheat flour and at the back I have the Italian version. However, with spelled flour. And now I'm adding salt to both of them. As always, the exact quantities can be found below, under this video. Then of course there is the self-made yeast, the yeast water. You won't find that anywhere, it's actually only available from me. And a little water shouldn't be missing either. It's actually really easy and I'll give you some background information that you should actually know. The back dough, which is based on an original Italian recipe, is now being stirred. I actually watched a lot of Italian videos and there is actually a special pineapple flour. I'll link that again below, under this video.
I now use spelled flour because most of you like it more and prefer to bake with it. A little oil is added after the dough has already been kneaded a little. And it can be kneaded for a total of about five to eight minutes in my kitchen machine, the Kenwood Cooking Chef. He is then put aside. The other dough is of course processed further now. And it's really interesting, a lot of people believe that the Pinsa is the original pizza. The original one for 2000 years. But I'll tell you something right away. Here with my front dough, which is featured a lot in German videos and blogs, I now add a little soy flour and rice flour. In fact, according to Wikipedia, the pinsa are usually made from different flours. As I said, I could only find one more variety in Italian videos and blogs. Most of the time the type 00 is used. Or then the pineapple flour. I'll link it to you below. And here, too, with my German version, that's what I call it now, I also add a little olive oil.
Now I let the whole thing knead. Now that I have wheat flour here, I really leave it in the food processor for 10-15 minutes. You can see the doughs are already different. I packed the two doughs in my glass Pyrex molds. The special thing about the Pinsa is that the dough is left to stand for 2 hours at room temperature. And then put it in the refrigerator for at least 24 hours, or even better 72-100 hours. It can actually vary. Look here, the consistency, quite firm at the front and very soft at the back. In fact, a Pinsa is characterized by a high level of humidity. 80 percent, for pizza it is 60 percent. I would say it's more like a pizza dough at the front as we know it. In the back, the Pinsa are more likely. After two hours, of course, nothing has happened. This is natural yeast, it just takes longer. Nevertheless, I stick to it and put both doughs in the refrigerator for at least 24 hours. In the meantime we can prepare the sauce. I have tomato strained here. 1-2 tablespoons of oregano and another onion.
A little garlic, you can use a large clove or two small ones. Here still salt and Pul Biber. Pul Biber is not typically Italian right now, but I actually prefer to use that as pepper. Of course you can replace that with pepper. I now rub my onion in a saucepan. You don't have to do that, you can also leave the onion in pieces. Then of course the garlic, watch your fingers. Alternatively, you can of course grind this in the spice grinder or with the food processor. I actually do that most of the time, but I wanted to show that correctly in the video, so I'm doing it again here by hand. Now also the oregano. When it comes to sauces, I like to add the firm herbs such as thyme, oregano, rosemary and bay leaves when roasting.
This gives the whole thing a better taste. Then the salt and the pul beaver are added. I'm heating it up here in my pot. Please write me in the comments whether you already know this variant, the Pinsa. The supposedly original Italian pizza. So, 24 hours are up. Let's see how the dough is doing. Yes, as you can see, they see nothing. But I almost thought so.
Afterwards I have a little tip for you on how to do it with the yeast water. So that it actually becomes the same as with conventional yeast. Then I have a double-milled flour here. This is a wheat semolina and a very special one straight from Italy. That is actually double-milled. It is very handy and I can really recommend it to you. I'll link it to you again under this video. I'm already preparing another Italian bread. The Pane di Altamura. This is a bit more difficult. I've already prepared it originally. It's not as perfect as I want it to be, so I'll look a little more then. The wheat semolina is very pleasant when making a pizza. Then it won't be so floury. You notice that something is there, you can work the dough great, but it doesn't have that flour taste.
Then I make four brushes out of the dough. I'll make six brushes out of the other dough. By the way, they are called "Pinsa" based on the Italian word "pinsere", which means "to crush". Because the dough has a high level of moisture, it cannot be rolled out and is therefore crushed. I'll show you now: you take the dough and put your hands on it. The dough should stay square. You can of course also shape it round, but originally it is made more angular. The great thing about the Pinsa is that you can really use it for anything. You can top them sweet, but also hearty. I'll show you the classic way with tomato sauce, mozzarella and a little basil on top.
But many also make it sweet with a little sugar or maybe a few figs. Some also put a little ham and sour cream on it. So there are very different variants. The finished sauce is now placed on the 2 brushes. I heat the oven to 250 ° C top and bottom heat. And as I said at the beginning of the video, there is a myth that this is the original pizza. But that's actually complete nonsense. An entrepreneur came up with this myth. He even had the Pinsa Romana registered. So the pinsa is not the original pizza. The whole thing was just a marketing gag. The entrepreneur said that the pinsa originally came from Rome and that it was a very old recipe. As I said, that was actually a marketing campaign so that he could sell it better. That also worked. There are actually a lot of brushes in Rome that are doing really well. Many are very enthusiastic, because the long walking time makes the Pinsa very digestible. But we don't have a problem with that, because we use the great and digestible yeast water.
So, it goes on. I now have the dough here, the German version. Wikipedia also states that the variant with rice flour and soy flour is actually used. Partly with yeast, partly with sourdough. I've just taken one of the many variations. I am very curious whether you know this and how it will taste for you. I already have a tip in advance: With yeast water, I would either not put the dough in the refrigerator, but let it rise completely for half the day. Until the dough rises and bubbles. Or let it rise in the refrigerator. But then maybe 2-4 days at least, because otherwise our yeast water will not be able to multiply.
Now, with the supposedly German version, the tomato sauce is added. For me, 2 tablespoons of sauce was always enough. I made a total of ten brushes and the 500 grams of tomato sauce was enough for it. After a few minutes in the hot oven, this variant looks very good. Now that's the one with spelled flour. We found both the one on the wooden board and the variant with the soy and rice flour to be very tasty. What about with you? Feel free to write it to me in the comments. Greetings, your Emma..