Pinsa with Premium Graviera with 5 Peppers

INGREDIENTS

For pinsa:

400gr flour for all purposes

100gr rise flour

4gr powedered yeast

300gr lukewarm water

1 spoonfulls olive oil

1 spoonfulls sugar

1 teaspoon salt

For pinsa topping:

150gr salami cut in fine slices

200gr Premium Graviera with 5 peppers Kalogeraki

2 spoonfulls pine seeds

1/2 red onion cut in very fine slices

1 cup strawberry grapes

1 cup raisin grapes

IMPLEMENTATION

In a big bowl mix the two flours and in the center (create a small pit) add the yeast and sugar, round the flour (not on yeast) add the salt.

Add the lukewarm water and the olive oil and with a wooden spoon stir all the ingredients to create a dough (do not knead it). Cover it with a membrane for 30', then open the dough a couple of times with the wooden spoon (again do not knead it). Cover again and put it in fridge all night in order to bake your pinsa the next morning or prepare your dough in the morning in order to bake it at the end of the day. The dough needs at least 10 hours in fridge.

The next day put the dough on a surface with flour and cut in 2.

Create 2 balls with your hands (each piece of dough). Put the dough balls in a pan, put olive oil on your hands and press the dough with your fingers to create an oval shape 5mm thick. Do the same with both dough balls.

 Bake your pinsa's in a pre-heated oven for 10' - 200C, take off the oven and add on top Premium Graviera with 5 Peppers Kalogeraki (either grated or with a pealer), the grapes, the pine seeds and the finely chopped onion. Bake for another 5' to allow the melting of graviera.

When ready, add the salami slices here and there (according to your preference)

Serve immediately while they are hot!