• In the bowl of a stand mixer fitted with the dough hook, whisk the bread, rice, and soy flours, and the yeast.
• Add 1-½ cups of the water, and knead on low speed until the dough comes together and there is no more dry flour in the bowl, about 3 minutes.
• Add the salt and olive oil, knead on medium speed. While kneading, add the remaining ¼ cup of water a little at a time.
• Once all the water has been absorbed, 2 to 3 minutes, increase he speed to medium high. Knead until the dough is smooth, elastic, and shiny, about 10 minutes more.
• Transfer dough to a large bowl lightly coated with vegetable oil. Cover tightly with plastic wrap, and let rise in the fridge (39℉ to 41℉) for 24 hours, or until the dough has tripled in size. (See notes below)
• Turn the dough out onto a lightly floured surface, allowing it to gently release from the bowl. Using a dough scraper or a knife, cut it into 6 equal pieces, weighing around 165 grams (5.8oz.) each. For this we use rice flour. It works better and the dough doesn't seem to absorb it as much.
• Working with one piece at a time, take the four corners and fold them into the center to attach. Do not flatten.
• The dough will tighten up and take on a round shape. Repeat with the remaining dough pieces.
• Place roughly shaped dough balls on a greased baking sheet. Leave enough space between the pieces so that they can double their size without touching. Sprinkle the dough lightly with rice flour, and cover the baking sheet lightly with plastic wrap.
• Set aside to rise at room temperature until the dough has doubled in size, 2 to 3 hours.
• While the dough is rising, prepare the pinsa toppings of your choice. Set aside.
• When ready to form the dough place one dough ball on a well-floured surface, then sprinkle more flour on top.
• Starting from the center and working toward the edges, work the dough into an oval by pressing your fingers flat into the dough, gently stretching and pulling, until it measures approximately 6 inches by 10 inches. If the dough is resistant, let it rest for a few minutes before trying again.

BAKED PINSA

• Position a rack in the center of the oven and put a baking stone or steel on the rack.
• At least 45 minutes before baking, heat the oven to 550℉.
• Brush one side of the dough with olive oil. Gently lift the dough with both hands and place on the pizza peel.
• Carefully transfer the dough onto the heated stone/steel. After 2 minutes, check that the dough is baking evenly. If not, spin it 180 degrees.
• Continue baking until golden-brown with a few dark spots, 2 to 4 minutes.
• Remove the dough from the oven and add toppings, then return to the oven and continue baking until the toppings are heated through and any cheese has melted, 2 to 3 minutes more.

GRILLED PINSA

• Well ahead of baking, heat the grill to 660℉.
• Brush one side of the stretched dough with olive oil.
• Gently lift the dough with both hands, fingers spread out flat underneath to prevent tearing. Shake off any excess flour.
• Position the dough, oiled side down, on the grill grate. Close the lid and bake for 30 seconds.
• Brush the unoiled side of the dough with olive oil. Using tongs, carefully flip the dough over. Close the lid and bake for another 30 seconds.
• Repeat the flipping every 20 to 30 seconds until both sides are golden-brown with some darker spots.
• Transfer to plate with the hottest side facing up (the one that was last facing down on the grill).
• Add the toppings and serve immediately.
• TIP
• Prepare all toppings before grilling the pinse, and have them at room temperature. Add any cheese first so that it melts on the hot dough.

VARIATION: GLUTEN-FREE PINSA

• Gluten-free pinsa doesn't work well on the grill but does work in the oven.
• Substitute an all-purpose gluten-free flour blend for the bread flour, such as

  Bob's Red Mill Gluten-Free Baking Flour, and prepare the dough as directed.
• Form the dough into six balls, each about 5 ½oz., and let rise until doubled in size, 2 to 3 hours.
• Put one piece of dough on a well-floured pizza peel, and generously flour the top and bottom of the dough ball.
• Using your fingers, gently flatten and press the dough into a 7-inch by 9-inch oval. Sprinkle with more flour if the dough begins to get sticky and shake the peel frequently to ensure that the dough isn't sticking.
• Lightly dab olive oil onto the top of the dough. Bake as directed above until puffy and golden in places, 5 to 6 minutes. 20