The quintessential
Pinsa Crust
Join us in the world of Pinsami, the Pinsa that is the result of a careful selection of flours, a long rising process and a strictly stretched-by-hand dough.
Why are our Pinsa crusts so good? The mix of wheat flour, rice flour and soya flour, together with the sourdough starter, keeps the dough very hydrated and light, as a result very digestible, and without the addition of animal fats. Moreover, our Pinsa Romana is the only one with protected iodised salt, a special patented salt that preserves iodine even at high temperatures.
What’s more, all our Pinsa Romana crusts are characterised by their crispiness on the outside and their softness on the inside. They are perfect for both savoury and sweet recipes and, being pre-baked, are ready in just 5 minutes.
Pinsami is:
DISCOVER OUR VARIETY OF PINSA
Discover our Pinsami product range: from the FRESH LINE Pinsa classic version but also the wholegrain, to the FROZEN LINE Pinsa which can be stored in the freezer, up to the Pinsa that can be stored at ROOM TEMPERATURE.
Choose your favourite Pinsa:
1 Pinsa-crust per packaging
that can be stored at room temperature!
WHERE TO FIND OUR PRODUCTS
You can now find us in the bread aisle and in the refrigerated section of the best supermarkets
Would you prefer to have it directly delivered at home? Buy the Tasting Box with 4 Pinsa crusts of the Room Temperature Line.
HOW TO COOK
OUR HANDMADE PINSA
To bring our handmade Pinsa to the table and get a real professional result, just follow a few simple tips:
1. Turn on the oven
Turn on the oven at maximum temperature and take your Pinsa Pinsami: it's time to be creative and decide how you want to garnish it! Gourmet, traditional, simple or sweet, you'll be embarrassed by the choice.
2. Toppings
Now that the oven has been preheated, prepare the toppings for Pinsa with "simple" ingredients, such as tomato and mozzarella. We advise you to add the last ingredients, such as cold meats and cheeses, out of the oven: in this way you will get a simply perfect result!
3. Bake
Put the Pinsa Romana in the oven, on the middle oven rack, directly on the grill without baking paper! Do not use the baking tray, so it will cook evenly on the top and the bottom. We're almost there, what a delicious aroma!
