In a large bowl, mix “zero” flour, soy flour, rice flour, sourdough flour, and yeast together.

Slowly add cold water while continuously whisking the mixture.

Mix in extra virgin olive oil and salt. Cover the bowl with plastic wrap and allow it to rest for 30 minutes. Mix again and allow it to rest another 30 minutes.

For the third time, mix with a wooden spoon.

Cover the bowl again with plastic wrap and place it in the fridge for 48-72 hours. This allows the dough to go through a fermentation process, which is essential for pinsa.

After 48-72 hours, turn the bowl upside down and allow the pinsa dough to fall out.

Using your hands, divide the dough into 2 parts and form each piece into a round ball.

Cut out 2 rectangular pieces of parchment paper that will fit into a baking sheet.

Place a dough ball onto each piece of parchment paper and dust lightly with rice flour.

Cover the dough with a linen towel and allow it to rise for 60 minutes.

After 60 minutes, pour a drizzle of extra virgin olive oil on each piece of dough. Using your fingers, hand-press and hand-stretch the dough. Press into the dough, stretching it from the center into the sides, until it forms a long oval shape.

Bake both pinsa crusts in the oven for 10 minutes at 450 degrees fahrenheit.

Add the toppings of your choice and place the pinsa crusts back in the oven until the edges have slightly browned.