The mix of simple ingredients; such as water, flour, sourdough and salt, combined with the artisan process; Completely different from “conventional pizza” it allows to develop a product of a unique quality, and easy to digest thanks to several characteristic factors:
- The use of mother dough, 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 a crispy dough on the outside but 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 is perfectly preserved and arrives at your table as if it had just come out of our oven.
Ideal to add the ingredients that you like the most!
