Bases
Artisan quality and slow leavening: our ready-to-use precooked bases for Pinsa, with Mother Dough, do not contain preservatives or additives.
Handcrafted and precooked
Our precooked Pinsa Romana bases are exclusively made by hand. After a slow natural leavening lasting 72 hours, our Pinsa-maker artisans spread out each base by hand which, subsequently, is quickly pre-cooked. Finally, the bases are blast chilled (i.e. flash frozen) to fully preserve their flavour and freshness.
Bases
PINSA ROMANA By the Slice
(XL 60, XXL 60, Pala, Tray)
With type "0" soft wheat flour, water, rice flour, soy flour, dried wheat sourdough starter, extra virgin olive oil, salt and yeast, it can be stored for up to 18 months at a temperature of -18°. It defrosts in 10 minutes and cooks in just 4-5 min. (300° in a static oven) or 7-8 min. (250° in a ventilated oven). Ideal for street food.
Pinsa Romana classic
(Single Portion, Classic, XL)
With type "0" soft wheat flour, water, rice flour, soy flour, dried wheat sourdough starter, extra virgin olive oil, salt and yeast, it can be stored for up to 18 months at a temperature of -18°. It defrosts in 10 minutes and cooks in just 4-5 min. (300° in a static oven) or 7-8 min. (250° in a ventilated oven). Ideal to be served by the plate.
Pinsa Romana Tonda (Round)
(32 cm, 45 cm)
With type "0" soft wheat flour, water, rice flour, soy flour, dried wheat sourdough starter, extra virgin olive oil, salt and yeast, it can be stored for up to 18 months at a temperature of -18°. It defrosts in 10 minutes and cooks in just 4-5 min. (300° in a static oven) or 7-8 min. (250° in a ventilated oven). Ideal for selling by the plate.
MULTIGRAIN
Oatmeal, rye, barley malt, pumpkin seeds, flax and sunflower have been added to the classic mix for Pinsa Romana for an extraordinary rustic taste. It can be stored for up to 18 months at a temperature of -18°. Defrosts in 10 min. cooking times of 4-5 min. (static at 300°) or 7-8 min. (ventilated at 250 °). Ideal for dish catering.
PUCCIA
La Puccia is a traditional Salento bread (Puglia). Swollen and without crumb, it is perfect for stuffing. Made with the Pinsa dough, it is light and digestible due to the mix of flours and long leavening. It is stretched by hand, "blast chilled" and packaged in sizes of 50 pieces. It can be kept at -18° for up to 18 months. Defrost 3 or 4 minutes at room temperature, then season. It cooks in 4-5 minutes in a static oven at 300° or 7-8 minutes in a ventilated oven at 250°. Ideal as a street food.
SORRISO
Leavened for 72 hours, the Pinsa dough is worked by hand to obtain Sorriso, the characteristic shell shape that enhances each filling. After being “blast chilled” it is packaged in sizes of 25 or 35 pieces, to be stored at -18 ° for up to 18 months. Season to taste, after defrosting the product (3-4 minutes at room temperature). It cooks in 4-5 minutes in a static oven at 300 ° or 7-8 minutes in a ventilated oven at 250 °. Ideal as a street food.
