Friessinger Pinsa Mix

"Pinsa"... and not "Pizza" - the differences lie in the details: the special flour for Pinsa consists of various ingredients (including wheat flour and rice flour), which allows the dough to absorb considerably more water (up to 75%).
The result: very airy and super crispy doughs. In addition, long rising times of 24-48 hours mean that the Pinsa is easy to digest. Pinsa is baked twice and often without a topping. Only then are the ingredients added to refine the finished Pinsa.