Grainy Pinsa

Ingredients

Working Method

Tips & Tricks

The dough can be held from 24 up to 48 hours at 4°c before scaling and final fermentation.

  • Toppings for pinsa Margharita : tomato sauce, mozzarella, basil ( the last one after baking)
  • Toppings for vegetarian pinsa : tomato sauce, mozzarella, paprika, onions, olives , rucola and burrata (the last 2 ones after baking)
  • Toppings for pinsa prosciuto crudo : tomato sauce , mozzarella, basil and raw ham ( the last 2 ingredients after baking)

About this recipe

Discover our O-tentic pinsa, featuring a light and crispy crust and gourmet toppings.

Discover Nutrition info

210.04Kcal
Energy

878.07Kj
Energy

2.52g
Fat

0.29g
Saturates

37.54g
Carbohydrates

0.93g
Sugars

*

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