Helle BIO Backmischung

Lectinfrei Pinsa with TOBIO Organic Bright Baking Mix

Lektinfreie Pinsa mit TOBIO Helle Bio Backmischung

Lectin-Free Pinsa with TOBIO Light Organic Baking Mix


Crispy on the outside, airy on the inside, and wonderfully aromatic: This lectin-free pinsa is prepared with the TOBIO Light Organic Baking Mix and brings Italian flair to your plate. Thanks to the balanced recipe of the baking mix, you get an elastic dough with a rustic crust – completely without wheat, gluten-containing grains, or legumes.

Perfect for those who want to enjoy consciously without missing out on an authentic pinsa.


Ingredients for 2 Pinsas


For the Dough

  • 250 g TOBIO Light Organic Baking Mix or Organic Rustic Baking Mix
  • 7 g organic dry yeast or 20 g fresh organic yeast
  • 400 ml lukewarm water
  • 2 tbsp organic extra virgin olive oil
  • 1 tsp sea salt

For the Topping

  • 200 g organic olive paste
  • 200 g organic buffalo mozzarella
  • 10 organic olives, halved
  • Fresh organic arugula
  • Fresh basil
  • Organic extra virgin olive oil
  • Sea salt

Preparation


1. Prepare the Dough

Mix the TOBIO Light Organic Baking Mix with salt.

Dissolve the yeast in lukewarm water and add it to the mixture along with the olive oil.

Knead everything into a soft, slightly sticky dough.


2. Long Dough Rest

Cover the dough and let it rest in the refrigerator for 12 to 24 hours.

The long fermentation ensures a particularly aromatic result and a light crumb.


3. Shape the Pinsa

Place the dough on a lightly floured surface and divide it into two portions.

Gently shape into oval pinsas with your fingertips. Do not roll out, so that the air in the dough is preserved.


4. Topping

Spread the olive paste thinly over the dough.

Season with a little sea salt.


5. Baking

Preheat the oven including a baking stone or baking sheet to 250 °C bottom heat.

Bake the pinsa for 15 to 20 minutes.

After about 10 minutes, add the mozzarella and finish baking.


6. Garnish

Top with olives, arugula, and basil.

Drizzle with a little high-quality organic olive oil and serve immediately.

TOBIO Tip

For a particularly crispy crust, let the dough relax at room temperature for another 60 minutes before shaping. The TOBIO Light Organic Baking Mix will develop its optimal structure and ensure the typical airy pinsa texture.


Why this Pinsa is Lectin-Free

  • Made with TOBIO Light Organic Baking Mix
  • Gluten-free
  • Wheat-free
  • Legume-free
  • Organic certified ingredients
  • Long dough fermentation for best taste

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