Our Process..

Pinsa high digestibility is due to a long maturation of the dough, the cold preparation technique and the dough high hydration which makes ti much more genuine, digestible, lower in calories and fats than classic pizzas.
We let nature take its course while our dough evolves for
72 hours. This long, low-temperature leavening enables the yeast to work slowly with our high-protein flour.

Preparation of Our Pinsa Crusts!

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