PITSA PRODUCTION LABORATORY

Step 1

[vc_column_text]The fundamental ingredient of the recipe is definitely the unique Pinsa Romana flour (trade mark of Di Marco family).

It is the only flour with which it is possible to make Pinsa and it is a blend of three main ingredients with the addition of dried dough.

All of Pinsas are produced with dry yeast; they don’t contain preservatives or additives.[/vc_column_text]

IN THE PRODUCTION LABORATORY

STEP 2

[vc_column_text]Flour has to be mixed with cold water and its amount is possible to reach 80%, while in a common pizza recipe that percentage is between 50%-60%.[/vc_column_text]

IN THE PRODUCTION LABORATORY

STEP 3

[vc_column_text]The unique taste and composition of Pinsa Romana is a result, apart from others, of the leader in Mediterranean diet: the olive oil.
The extra virgin olive oil gives purity, lightness and tastiness to our product.
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IN THE PRODUCTION LABORATORY

STEP 4

[vc_column_text]The leavening phase is crucial!

After a 72 hour slow natural maturation process, Pinsa makers stretch each dough by hand and give the final shape.[/vc_column_text]

IN THE PRODUCTION LABORATORY

STEP 5

[vc_column_text]Afterwards, doughs are baked in the special oven, on a heavy stone base. After few minutes, the dough, which has become a Pinsa base, comes out of the oven. So simply and traditionally![/vc_column_text]

IN THE PRODUCTION LABORATORY

STEP 6

[vc_column_text]Once they have been cooked, the following step is to deep freeze instantly, so as to retain their unique taste and freshness.

During the process of freezing is used liquid nitrogen at -70 C.
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