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The mix of simple ingredients; such as water, flour, sourdough and salt, combined with the artisan process; Completely different from the “conventional pizza” it allows to develop a product of a unique quality, and easy to digest thanks to several characteristic factors:
- The use of sourdough, whose fermentation is 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 reached by our refractory stone oven; It is crispy on the outside and fluffy on the inside.
We make sure that the characteristic air bubble is present in each and every one of the portions of our unique “Pinsa”.
The aroma and texture of our Pinsa Romana is perfectly preserved and arrives at your table as if it had just come out of 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 maximize the quality and flavor of our sourdough: cheese in two cuts and tomato confit crown our Pinsa.
We hope you enjoy it as much as we have enjoyed creating it!
