Pinsa // The delicious Pizza alternative
For the production of our Pinsa we use stone-ground wheat flour type 0 and wheat flour type 2, rice flour as well as yeast, salt, extra virgin olive oil and water. While the rice flour makes the dough nice and firm, the wheat flour is responsible for the lightness. The sourdough cultures give the dough a loose texture. The extra long ripening time of 48 hours guarantees a great treat and particularly good digestibility.

Pinsa base 15 cm x 30 cm, pre-baked

- Italian ingredients
- baked in a stone oven
- high hydration
- rolled out by hand