What is Pinsa, not Pizza?
Features of PINSA
Original Sourdough
Wheat flour / soybean flour / rice flour
The ingredients are a unique blend of wheat flour, soy flour, and rice flour.
I use a flour mix.
Moisture content 80%
or more
The dough contains over 80% water. When baked, pinsa made with high-hydration dough has a crispy surface while remaining soft and fluffy inside, creating a unique texture.
Long-term fermentation for up to 72 hours or more
Fermentation proceeds slowly at low temperatures.
Therefore, the starch contained in wheat flour, which is the cause of feeling heavy after eating, is broken down by fermentation, resulting in a dough that is easy to digest and "light."
A new generation born in RomePizza
Low carbohydrate /
low sugar / Low fat /
low calorie
Pinsa Romana originated in 2001.
Developed by DiMarco Corrado for over 20 years, the company has conducted extensive research into nutrition and digestion, with the motto of "healthy and delicious."
Roman pizza has spread all over the world.
Low carbohydrates, low sugar, low fat, and more
Low in calories and healthy for the body
Eat a lot without feeling guilty!
It's healthy food.
