{"id":1201,"date":"2022-04-12T09:27:09","date_gmt":"2022-04-12T09:27:09","guid":{"rendered":"https:\/\/www.pannapomodoro.com\/?page_id=1201"},"modified":"2023-11-01T11:25:15","modified_gmt":"2023-11-01T11:25:15","slug":"pinsa-romana-margarita-congelada","status":"publish","type":"page","link":"https:\/\/www.pannapomodoro.com\/en\/pizza-base\/pinsa-romana-margarita-frozen\/","title":{"rendered":"Pinsa Romana Margarita Frozen"},"content":{"rendered":"<p>The mix of simple ingredients; such as water, flour, sourdough and salt, combined with the artisan process; Completely different from the &#8220;conventional pizza&#8221; it allows to develop a product of a unique quality, and easy to digest thanks to several characteristic factors:<\/p>\n<ul>\n<li>The use of sourdough, whose fermentation is 48 hours.<\/li>\n<li>High hydration of the dough; 70%.<\/li>\n<li>Once kneaded, it goes through a fermentation process again (about 8 hours)<\/li>\n<\/ul>\n<p>The result, thanks to the manual kneading and the high temperature reached by our refractory stone oven; It is crispy on the outside and fluffy on the inside.<\/p>\n<p>We make sure that the characteristic air bubble is present in each and every one of the portions of our unique \u201cPinsa\u201d.<\/p>\n<p>The aroma and texture of our Pinsa Romana is perfectly preserved and arrives at your table as if it had just come out of our oven.<\/p>\n<p>For all these reasons, &#8220;La Pinsa&#8221; is a different product from all the others on the market.<\/p>\n<p>The ingredients have been carefully selected to maximize the quality and flavor of our sourdough: cheese in two cuts and tomato confit crown our Pinsa.<\/p>\n<p>&nbsp;<\/p>\n<p>We hope you enjoy it as much as we have enjoyed creating it!<\/p>","protected":false},"excerpt":{"rendered":"The mix of simple ingredients; such as water, flour, sourdough and salt, combined with the artisan process; Completely different from the &#8220;conventional pizza&#8221; it allows to develop a product of a unique quality, and easy to digest thanks to several characteristic factors: The use of sourdough, whose fermentation is 48 hours. High hydration of the&#8230; <a class=\"view-article\" href=\"https:\/\/www.pannapomodoro.com\/en\/pizza-base\/pinsa-romana-margarita-frozen\/\">View Article<\/a>","protected":false},"author":1,"featured_media":1202,"parent":129,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"product.php","meta":[],"wps_subtitle":"Cheese, tomato and oregano","_links":{"self":[{"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages\/1201"}],"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=1201"}],"version-history":[{"count":9,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages\/1201\/revisions"}],"predecessor-version":[{"id":2138,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages\/1201\/revisions\/2138"}],"up":[{"embeddable":true,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/pages\/129"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/media\/1202"}],"wp:attachment":[{"href":"https:\/\/www.pannapomodoro.com\/en\/wp-json\/wp\/v2\/media?parent=1201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}