You will feel the aroma of the best Iberian ham, specially selected for this pinsa, when you open the package, ready to eat after just a few minutes in the oven.
The dough has a mixture of simple ingredients: water, flour, sourdough and salt, allows to develop a product of a unique quality, and easy to digest thanks to several 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 (another 8 hours)
The artisanal manipulation, the refractory stone oven, allows each unit of product to achieve the characteristic of interior alveolization, unique for its aroma and texture.
The ingredients have been carefully selected to fully exploit the quality and flavor of our sourdough: a cheese with two types of cut that melts homogeneously and cubes of Iberian ham.
It is preserved in a flowpack container and arrives at your table as if it had just come out of our oven.
We hope you enjoy it as much as we have enjoyed creating it!
If you still don’t know the difference between Pinsa and Pizza, we’ll explain it here.
