Pinsa Romana

What makes us special?

Flour

Pinsa is made from a special flour, prepared from three ingredients & yeast. That flour comes from a "Secret recipe".

Composition

Due to its crunchy crust surface, pinsa is brittle but at the same time soft on the inside. The water used for the dough is always cold.

Gourmet

Τhe different hydration of the pinsa dough makes it much more digestible than pizza. It contains less carbohydrates, fat and salt. It is a super-organic and GOURMET product.

Aroma

Its rich aroma is achieved by proper fermentation time and the use of yeast. Yeast enables high assimilation and assists in the proofing process.

Take a peek at the production workshop

The cornerstone of the recipe is definitely the unique Pinsa Romana's flour (owned by Di Marco company). The flour used to achieve Pinsa dough consists of three basic ingredients & yeast.

* All our Pinsas are processed with yeast and are free of preservatives or additives.

Flour should be mixed with cold water and the proportionate amount of water (hydration) can reach up to 90%, while in a common pizza it is between 50% and 60%.

The unique taste and composition of Pinsa Romana, among other things, is due to the top ingredient of the Mediterranean diet: olive oil! Extra virgin olive oil offers purity and adds lightness and
taste to the product.

Maturation is of the essence! After a naturally-slow maturation process of 72 hours, pinsa makers roll out each dough by hand and give it proper shape.

Then the doughs are immediately baked in a special oven with a heavy stone base. In this simple traditional way pinsa base is ready within a few minutes!

As soon as they come out of the oven, doughs are immediately deeply-frozen to preserve taste and freshness. Freezing is carried out with liquid nitrogen at -70 degrees.

Take the pinsa out of the freezer
Leave the dough for 5′ at room temperature (or bake it
frozen)
Set the oven to 250 ° C in the conventional heating mode
or 220 ° C in fan mode.
Preheat oven for about 5 min prior to baking (depending on
the power of your oven).
Add the toppings of your choice (toppings can alternatively
be added as soon as Pinsa is baked)
Bake on stone or oven rack
When edges are golden brown, pinsa is ready.