Pinsa kissed with mixed porchetta and braid salad

Start by inserting the flour mix and yeast into the bowl of the mixer, start the hook and pour about 325 g of water, let the dough form. In several times add the remaining water, followed by the oil and only at the end the salt. Bring the dough to perfect stringing. Once ready, transfer it to a large bowl and put it to mature in the fridge for about 24 hours.

The next day take the dough, divide it into two parts and make folds. Place it in two separate lightly oiled containers and let it rise until doubled.

In the meantime, take the escarole that you have previously washed and cut it coarsely. Toss one part in a pan with oil and anchovies, the other leave it raw.

Take the doughs that have now risen, oil a rectangular pan, transfer the first of the two doughs to the pan by spreading with your fingertips, sprinkle more oil and overlap the second dough that you have spread on the work surface. Season again with oil and bake at 250° C for 15 minutes and at 200° C for another 5 minutes.

Once the pinsa is cooked, open it and stuff it with the sautéed escarole and the raw one, shredded porchetta, the sliced braid Montrone, cut into slices and serve.

Tips

• You can opt for an unkissed pinsa and cook the two parts of the dough separately.