AMBIENT PINSA 230g

Pinsa Ambient 230g

Our Pinsa base is handmade by the skilled hands of expert pins-makers.

It is fragrant, crispy outside and soft inside:

It is crispy thanks to the use of a high-hydration flour mix (over 80 %):

Type ‘0’ soft wheat flour

Soya flour which helps the dough to stick together, giving it a crumbly texture

Rice flour which retains water during cooking and gives lightness

The dough is light and digestible because it undergoes a slow leavening process. It is leavened for 72 hours on trays in a refrigerated cell, then small balls of varying weights are formed by hand and leavened for a further 3 hours on trays.

Once leavening is complete, the latter are then rolled out and formed by hand and baked for about 3′ at 400°.

The result is a partially baked product with a crispy crust and soft interior.