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 between 24 and 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 is perfectly preserved and arrives at your table as if it were fresh from our oven.
Available in two formats:
- White pinsa base
- Pinsa base with tomato sauce
Ideal to add the ingredients that you like the most!
