Pinsa Romana.

Whisk the three flours together until evenly blended.

• Rice flour gives crunch, soy flour gives extensibility, wheat gives structure.
• Whisk thoroughly. You want a homogeneous mix.
• This is the secret behind pinsa's lighter crust.

Dissolve the yeast in the water, then add to the flour blend and mix until hydrated.

• Use cool water (15-18°C). This is an 80% hydration dough.
• Dissolve yeast first so it distributes evenly.
• Mix until no dry patches remain; it will be wet and slack.

Knead until the dough is smooth, elastic, and evenly mixed. Add salt and oil halfway through.

• 80% hydration: expect a sticky, slack feel at the start.
• Add salt and olive oil halfway through kneading.
• Stop when the dough holds together but is still quite soft.

Bulk ferment at room temperature for 1 hour.

• Cover the bowl well. This dough dries out fast.
• One set of stretch-and-folds at the 30-minute mark helps structure.
• It should puff but not double before the fridge.

Divide into 4 pieces (~230g each), shape into loose balls, transfer to an oiled container.

• Use wet hands and a bench scraper to handle the slack dough.
• Shape loosely, don't degas; you want all those bubbles.
• Space the balls in an oiled sealed container.

Cold proof in the fridge for 48 hours.

• 48 hours is what makes pinsa digestible and flavourful.
• Check at 24h: dough should be bigger and bubbly.
• At 48h it should smell faintly yeasty, never sour.

Remove from fridge and rest 2 hours at room temperature.

• Take the container out 2 hours before baking.
• Cold dough won't stretch without tearing.
• The balls should look alive and slightly domed.

Stretch each piece into a long oval on a heavily rice-floured surface.

• Rice flour dusts more heavily and releases better than wheat flour.
• Stretch to a 30cm oval: thin in the middle, a rim around the edge.
• Never use a rolling pin. You'll crush the gas.

Bake at 280°C for 4 min on a preheated stone or steel.

• Preheat the stone/steel 45-60 minutes at maximum.
• Transfer carefully on a peel dusted with rice flour.
• Bake until the surface is pale gold and the edges puff up.