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Ancient Roman-style oval pizza with a light, crispy crust made from a blend of flours. This mediterranean alternative to traditional pizza is easier to digest and great for family meals.
In a large bowl, combine all-purpose flour, rice flour, soy flour, and sea salt. Stir well to ensure even distribution.
Dissolve the active dry yeast in lukewarm water and let it rest for 5 minutes until foamy, ensuring proper activation.
Pour the yeast mixture and 1 tablespoon of olive oil into the dry ingredients. Mix and knead for 8–10 minutes until a sticky, elastic dough forms.
Cover the bowl with plastic wrap and let the dough ferment slowly at room temperature for at least 2 hours, or until doubled in size.
Lightly oil a baking sheet with the remaining olive oil. Gently stretch the dough into an oval shape, about 12 inches long and ½ inch thick, taking care not to deflate the dough.
Cover and let rest for another 30 minutes for optimal rise. Preheat the oven to 475°F (245°C) with a baking stone or inverted sheet inside.
Spread the crushed tomatoes over the dough, sprinkle with salt, pepper, and oregano, then distribute mozzarella evenly across the surface.
Bake the pinsa on the hot stone or tray for 12–15 minutes, watching for a golden, crisp crust and bubbling cheese.
Remove from the oven and allow to rest briefly for 3–5 minutes to let the crust finish crisping before slicing and serving.
