Pinsa Base – Roman pizza ready in 10 minutes, soft in the middle with crispy edges
Pinsa Base – Roman pizza ready in 10 minutes, soft in the middle with crispy edges
Let's bake a real Roman pizza for dinner
Real Italian pinsa romana, or Roman pizza. It's a lighter oval version of pizza - actually, it's kind of a middle ground between focaccia and pizza. Just tweak the pinsa to your liking and pop it in the oven for a few minutes.
Ready in 10 minutes, including baking
The steps are simple. Add the ingredients of your choice on top and bake in the oven at 250 °C for about 7 min.
Unwrap the dough
Add what you want
- 3 min -
Bake in the oven at 250° C for 7 minutes and you're done
- 10 min -
Pure and simple formula made from natural ingredients
The base is made from only a few authentic ingredients, with no added preservatives, colourings or flavourings.
Special Roman recipe yeast dough
In addition to its exceptional composition, the dough is also processed in a specific way. By hand, gently, and slowly. This ensures the dough rises properly and gives the final product the best possible taste, texture and digestibility.
Ingredients
Wheat flour 40%, drinking water, wheat sourdough (drinking water, wheat flour), rice flour, soy flour, extra virgin olive oil, yeast, salt, wheat malted flour 0,08%, barley malted flour.
Allergens: For allergens see ingredients in bold. May contain rye, eggs, milk, tree nuts, mustard and sesame seeds.
Calorie charts
100 g | |
Energy | 884 kJ / 211 kcal |
Fat | 1,9 g |
- of which saturates | 0,4 g |
Carbohydrate | 40 g |
- of which sugars | 0,9 g |
Fibre | 2,1 g |
Protein | 7,4 g |
Salt | 1,2 g |
Instructions for use
- Season and bake in a preheated oven at 250 °C for about 7 minutes.
Warning
- Food.
- Once opened, store in the refrigerator, consume within two days.
- Rapid changes in temperature may shorten shelf life.
- Packaged in a protective atmosphere.
- Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, ID 29269555.
