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.<\/p>\n
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:<\/p>\n
The use of mother dough, whose fermentation is 48 hours.
\nHigh hydration of the dough: 70%.
\nOnce kneaded, it goes through a fermentation process again (another 8 hours)<\/p>\n
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.<\/p>\n
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.<\/p>\n
It is preserved in a flowpack container and arrives at your table as if it had just come out of our oven.<\/p>\n
We hope you enjoy it as much as we have enjoyed creating it!<\/p>\n
If you still don’t know the difference between Pinsa and Pizza, we’ll explain it here<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"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… View Article<\/a>","protected":false},"author":1,"featured_media":1107,"parent":1513,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"product.php","meta":[],"wps_subtitle":"Iberian ham and cheese of two cuts","_links":{"self":[{"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages\/1060"}],"collection":[{"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/comments?post=1060"}],"version-history":[{"count":33,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages\/1060\/revisions"}],"predecessor-version":[{"id":2129,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages\/1060\/revisions\/2129"}],"up":[{"embeddable":true,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages\/1513"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/media\/1107"}],"wp:attachment":[{"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/media?parent=1060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}