Classic Pinsa

Light, crisp and airy. A pinsa is not a pizza: the dough has more water and less gluten, it ferments for longer, and it comes out with a crumb full of holes and a crust that cracks without being hard.

The sourdough is the difference

It is made with sourdough, and that is what makes the crumb: a long fermentation, large holes and an easier digestion. The base comes already baked, so that work is done.

Ready in five minutes

Five minutes in the oven at 250 °C and it is done. Top it before it goes in and it comes straight to the table: no resting, no proving, no flour on the worktop.

What makes it special

• Sourdough: an airy crumb and a crust that cracks.
• Rectangular, made to share: cut it into squares and pass it round.
• From the pack to the oven: nothing to prepare beforehand.

On our Instagram we post recipes and ideas for making the most of it.

How to enjoy it

• In the oven: five minutes at 250 °C, already topped.
• Classic: tomato, fior di latte mozzarella and basil added as it comes out.
• With burrata: added after baking, never before.
• White: olive oil, rosemary and salt, no tomato.
• To share: cut into squares, as an aperitif.

Frequently asked questions

Does it contain lactose?

No dairy ingredients, but it may contain traces of milk, so it is not suitable for severe allergies.

What is the difference between a pinsa and a pizza?

The dough. Pinsa dough has more water, less gluten and a longer sourdough fermentation, which gives an airier crumb and a crust that cracks without being hard.

How is it prepared?

Five minutes in the oven at 250 °C. Top it before it goes in: it needs no resting and no proving, because the base is already baked.

Does it contain allergens?

Yes: it contains gluten and soya, and may contain traces of milk and mustard. The soya flour is part of the pinsa flour.

Can it be frozen?

Yes. Freeze it in portions and bake it straight from frozen, without thawing.