Artisan bases<\/h3><\/div><\/div><\/div><\/span>Pinsa Romana<\/h1><\/span><\/div><\/div><\/div><\/div><\/div>Artisanal quality and slow leavening: our ready-to-use pre-baked Pinsa bases, made with sourdough starter, contain neither preservatives nor additives.<\/p>\n
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.
\nThe bases are then blast-chilled (frozen) to fully preserve their flavor and freshness.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
![](\"https:\/\/vaccani.eu\/wp-content\/uploads\/2022\/04\/base-pinsa-romana-formato-classico-ovale-rettangolare-forno-vaccani.jpg\" "\\"base-pinsa-romana-formato-classico-ovale-rettangolare-forno-vaccani\\"")
<\/span><\/div>Pinsa Romana<\/h2><\/div>Classic oval-shaped bases<\/h3><\/div>Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
\nIt can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
![\"Base](\"https:\/\/vaccani.eu\/wp-content\/uploads\/2022\/04\/base-pinsa-romana-formato-rotondo-forno-vaccani.jpg\" "\\"base-pinsa-romana-formato-rotondo-forno-vaccani\\"")
<\/span><\/div>Pinsa Romana<\/h2><\/div>Round-shaped bases<\/h3><\/div>Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
![](\"https:\/\/vaccani.eu\/wp-content\/uploads\/2022\/04\/base-pinsa-romana-formato-ripieno-forno-vaccani-01.jpg\" "\\"base-pinsa-romana-formato-ripieno-forno-vaccani-01\\"")
<\/span><\/div>Pinsa Romana<\/h2><\/div>Bases to fill<\/h3><\/div>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\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
3-4 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
![](\"https:\/\/vaccani.eu\/wp-content\/uploads\/2022\/04\/base-pinsa-romana-formato-ripieno-forno-vaccani.jpg\" "\\"base-pinsa-romana-formato-ripieno-forno-vaccani\\"")
<\/span><\/div>Pinsa Romana<\/h2><\/div>Bases to fill<\/h3><\/div>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\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
3-4 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Pinsa Romana<\/h1><\/span><\/div><\/div><\/div><\/div><\/div>Artisanal quality and slow leavening: our ready-to-use pre-baked Pinsa bases, made with sourdough starter, contain neither preservatives nor additives.<\/p>\n
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.
\nThe bases are then blast-chilled (frozen) to fully preserve their flavor and freshness.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Classic oval-shaped bases<\/h3><\/div>Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
\nIt can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Round-shaped bases<\/h3><\/div>Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Bases to fill<\/h3><\/div>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\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
3-4 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Bases to fill<\/h3><\/div>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\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
3-4 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Artisanal quality and slow leavening: our ready-to-use pre-baked Pinsa bases, made with sourdough starter, contain neither preservatives nor additives.<\/p>\n
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.
\nThe bases are then blast-chilled (frozen) to fully preserve their flavor and freshness.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Classic oval-shaped bases<\/h3><\/div>Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
\nIt can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Round-shaped bases<\/h3><\/div>Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Bases to fill<\/h3><\/div>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\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
3-4 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Bases to fill<\/h3><\/div>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\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
3-4 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Classic oval-shaped bases<\/h3><\/div>Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
\nIt can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Round-shaped bases<\/h3><\/div>Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Bases to fill<\/h3><\/div>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\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
3-4 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>Pinsa Romana<\/h2><\/div>Bases to fill<\/h3><\/div>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\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
3-4 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough,
\nextra virgin olive oil, salt, and yeast.
\nIt can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
Defrosting:<\/p>\n<\/div>
10 min<\/p>\n<\/div><\/div><\/div>
BAKING<\/p>\n<\/div>
static oven 300\u00b0 4-5 min<\/strong> Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div> Made with type “00” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough, Defrosting:<\/p>\n<\/div> 10 min<\/p>\n<\/div><\/div><\/div> BAKING<\/p>\n<\/div> static oven 300\u00b0 4-5 min<\/strong> Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div> Made with type “0” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough, Defrosting:<\/p>\n<\/div> 3-4 min<\/p>\n<\/div><\/div><\/div> BAKING<\/p>\n<\/div> static oven 300\u00b0 4-5 min<\/strong> Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div> Made with type “0” soft wheat flour, water, rice flour, soy flour, dried wheat sourdough, Defrosting:<\/p>\n<\/div> 3-4 min<\/p>\n<\/div><\/div><\/div> BAKING<\/p>\n<\/div> static oven 300\u00b0 4-5 min<\/strong> Season to taste.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div><\/span><\/div>Pinsa Romana<\/h2><\/div>
Round-shaped bases<\/h3><\/div>
\nextra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 10 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).
\nIdeal for plate service.<\/p>\n<\/div><\/div><\/div>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div><\/span><\/div>Pinsa Romana<\/h2><\/div>
Bases to fill<\/h3><\/div>
extra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div><\/span><\/div>Pinsa Romana<\/h2><\/div>
Bases to fill<\/h3><\/div>
extra virgin olive oil, salt, and yeast.
It can be stored for up to 18 months at -18\u00b0C (-0\u00b0F). It defrosts in 3-4 minutes, with baking times of 4-5 minutes (static oven at 300\u00b0C) or 7-8 minutes (fan oven at 250\u00b0C).<\/p>\n<\/div><\/div><\/div>
\nfan oven 250\u00b0 7-8 min<\/strong><\/p>\n<\/div><\/div><\/div>