Prepare the Sourdough Starter in advance.

Add all ingredients including the Sourdough Starter into a mixing bowl with the hook attachment, and mix on slow speed for 5 minutes.

Scrape the sides of the bowl, then continue mixing at fast speed for 7 minutes or until the Pinsa dough is fully homogenized. The ideal finished dough temperature is between 24-26 degrees celsius.

Transfer the Pinsa dough into a greased dough bin, cover it, and let it stand for 4 hours, then refrigerator for a minimum of 24 hours. If you’re using the Yeast Method, Rest the dough for 60 minutes, then proceed with shaping instructions.

Makeup – Divide the dough into 260 grams each, and form into an oblong shape into an oval shape about 8 inches in length. Place onto a greased or floured board or tray and cover with plastic. Let it stand for 45 minutes.

In the meantime, preheat your oven to the max setting 460°C (500°F) and place a baking stone inside if you have one. No baking stone, then add a flat baking tray that will accommodate the length and width of the Pinsa Crust.

Add Semolina flour onto a working surface table and pile it into a mount (mountain), place the divided dough onto semolina flour, and begin dimpling from the outer edge toward the center. The Pinsa dough would have strengthened 3 times longer and in length and become very thin.

Drizzle the surface of the dough with Olive Oil and carefully place it into the oven. Bake for approximately 60-90 seconds.

Remove from the oven and cool crust.

Top as desired and bake at 210°C (410°F) for about 5-6 minutes.