Heart pinsa with mushrooms

Mix the dry ingredients in a bowl. Slowly add the fried olive and the lukewarm water. Knead the dough with your hands and add a little more water if necessary. Now form a ball from the dough, place it in a bowl and cover the bowl with a kitchen towel. Cover the dough and leave to rest for 30 minutes, then place in a sealable bowl and leave to rise in the fridge at 6 °C for at least 24, preferably 48 hours.

Take the dough out of the fridge and leave to reach room temperature (approx. 4 hours). Stretch and fold the dough once, roll out and shape into a heart. For the tomato sauce, mix all the ingredients together and spread over the pastry. Top as desired and bake on a pizza stone at 240 °C for approx. 10-15 minutes.