Pour the pizza flour mix into a large bowl and add the crumbled brewer's yeast.
2
Pour in cold water and begin kneading. Transfer the dough to the counter using a dough scraper and continue kneading patiently until it becomes a coarse mixture.
3
Transfer the dough to a bowl and make three shallow cuts on the surface. Add salt and slowly pour in the remaining cold water in stages, continuing to knead until the dough becomes smooth.
4
Cover the dough and let it rest for 15 minutes. Lightly dust with flour, fold it several times to build structure, and round it out.
5
Lightly grease a bowl and transfer the dough in. Let it rise at room temperature for about 2 hours until it doubles in size.
6
Refrigerate the dough for at least 24 hours (if refrigerating for 48 hours, halve the yeast amount).
7
Dust a scale with semolina to prevent sticking. Take a portion of dough (about 250g), pinch the edges and bring them to the center, turn the dough, and repeat until it closes properly.
8
Place the shaped pinsa on a semolina-dusted surface and let it rise for about 3 hours.
9
Dust a pizza spatula with semolina and swiftly transfer the dough onto it. Gently spread it into an oval shape, supporting it with both hands, then transfer to the pizza peel.
10
Top the pinsa with tomato sauce and a drizzle of olive oil. Bake in the oven at maximum grill mode for about 7 minutes until the crust starts to brown.
11
Add mozzarella cheese once the crust begins to brown. Return to the oven and bake at maximum heat for about 1.5 minutes until the crust becomes crispy with nice dimpling.
12
Add desired toppings such as burrata, mortadella, pistachio pesto, sausage, and turnip greens. Bake until golden brown.
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