Pinsa, handmade, without topping, 15x30cm, 180g each, Premium Plus

Pinsa the creative alternative to a classic pizza. Everyone knows the ?well-topped? pizza with lots of mozzarella, fresh out of the oven. Why not take a Pinsa too? Pinsa what is that supposed to be? The name comes from the Latin word `pinsere`, which means to crush or crush. The origin goes back to ancient Rome, where farmers crushed their grains such as barley, millet and spelt. Through this process, the farmers got a dough that was airy. Pinsa is traditionally prepared and made with sourdough. The lightness of the pinsa is achieved by the long dough and the high moisture content, which is created by the addition of cold water. Compared to a pizza dough, which has around 50% moisture content, a pinsa has up to 80%. The already mentioned long dough process of at least 48 hours makes Pinsa just so light, fluffy and easy to digest. Literally Pinsa is not hard on your stomach. The pre-baked bases can be removed individually and filled as you wish. Drizzle the pinsa blank with truffle oil, slice fresh truffles in combination with Reggiano over it and put it in the oven. The pinsa bases rise easily and the truffle oil gives the dough its full aroma. The smell of freshly baked dough and fresh truffles spreads throughout the kitchen and stimulates all the senses, increasing the anticipation of finally letting the pinsa melt in your mouth. There are no limits to your creativity when preparing your individual pinsa, you can top it before baking, you can top it after baking, you can tear it into small pieces after baking and simply dip it in a little olive oil and sprinkle with pink salt flakes and Each of us can think of countless more possibilities. So just try it out and try out more and more unusual creations, why not refine the pinsa with something sweet or top it with fresh fruit.