Pinsa mix with Lievito Madre natural yeast

The high-quality Pinsa mix was specially developed for making the typical Roman Pinsa. The natural Lievito Madre yeast from our own production gives the pastry an unmistakable aroma. Simply add water, olive oil and salt to the mix, top as desired and soon it will smell wonderful from the oven.

While pizza primarily uses only one type of flour, the dough of pinsa is based on a mixture of 3 different flours, with each flour having its own task. To be more precise, these are wheat flour, rice flour and soy flour. The rice flour creates a loose and fluffy pinsa, while the soy flour provides stability in the dough. The combination of the flours results in a crispy pinsa at the end, while it remains soft and fluffy on the inside.