Very high hydration, up to 80% - The only fresh one with 60 days of duration
The pinsa is made with simple ingredients but from a long and articulated process with a maturation of the dough of at least 48 hours.
The result is a light and fragrant pizza that lends itself to being seasoned both before cooking, like a traditional pizza, and after cooking, like a focaccia or a crunchy base on which to experiment with combinations and flavors. It is made in three sizes, 20x30 or 50x30. or 30 cm round
The cooking can be in the oven with refractory or in the ventilated one, the classic of the house
Therefore it lends itself well both to professional use behind the counter as a semi-finished product and to private use in self-service sales.
The ingredients are: soft WHEAT flour, DURUM WHEAT flour, extra virgin olive oil, natural yeast and salt