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The mixture of simple ingredients; such as water, flour, sourdough and salt, combined with the artisanal process; Completely different from that of “conventional pizza”, it allows the development of a product of a unique quality, and of easy digestion thanks to several characteristic factors:
- The use of sourdough, whose fermentation ranges 48 hours.
- High hydration of the dough; 70%.
- Once kneaded, it goes through a fermentation process again (about 8 hours)
The result, thanks to the manual kneading and the high temperature that our refractory stone oven reaches; it is a crunchy dough on the outside but fluffy on the inside … we make sure that the characteristic air bubble is present in each and every portion of our unique “Pinsa”.
The fragrance and texture of our Pinsa Romana is perfectly preserved and arrives at your table as if it were fresh from our oven.
For all these reasons, “La Pinsa” is a different product from all the others on the market.
The ingredients have been carefully selected to fully exploit the quality and flavor of our sourdough: mozzarella and Confit Tomato crown our Pinsa.
We have taken care of every last detail of our new creation; innovative but with the flavor of the Roman tradition; For this we add in the final packaging, a container of extra virgin Tuscan olive oil with a basil aroma.
We hope you enjoy it as much as we have enjoyed creating it!
