Artisan bases
Pinsa Romana
Artisanal quality and slow leavening: our ready-to-use pre-baked Pinsa bases, made with sourdough starter, contain neither preservatives nor additives.
Our pre-baked Pinsa Romana bases are rigorously handcrafted. After a slow 72-hour natural leavening, our artisan Pinsa makers roll out by hand each base, which is then getting quickly pre-baked.
The bases are then blast-chilled (frozen) to fully preserve their flavor and freshness.
Pinsa Romana
Classic oval-shaped bases
Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
extra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18°C (-0°F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300°C) or 7-8 minutes (fan oven at 250°C).
Ideal for plate service.
Defrosting:
10 min
BAKING
static oven 300° 4-5 min
fan oven 250° 7-8 min
Season to taste.
Pinsa Romana
Round-shaped bases
Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
extra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18°C (-0°F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300°C) or 7-8 minutes (fan oven at 250°C).
Ideal for plate service.
Defrosting:
10 min
BAKING
static oven 300° 4-5 min
fan oven 250° 7-8 min
Season to taste.
Pinsa Romana
Bases to fill
Made with type “0” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
extra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18°C (-0°F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300°C) or 7-8 minutes (fan oven at 250°C).
Defrosting:
3-4 min
BAKING
static oven 300° 4-5 min
fan oven 250° 7-8 min
Season to taste.
Pinsa Romana
Bases to fill
Made with type “0” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
extra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18°C (-0°F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300°C) or 7-8 minutes (fan oven at 250°C).
Defrosting:
3-4 min
BAKING
static oven 300° 4-5 min
fan oven 250° 7-8 min
Season to taste.