After the first baking which is done without toppings add the desired toppings and do the second baking.
The dough can be held from 24 up to 48 hours in the fridge 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.
Toppings for pinsa prosciuto crudo : tomato sauce, mozzarella, basil and raw ham (the last 2 ingredients after baking)
Discover our O-tentic and delicious pinsa , featuring a light and crispy crust and gourmet toppings.
206.77Kcal
Energy
865.03Kj
Energy
1.65g
Fat
0.21g
Saturates
39.27g
Carbohydrates
0.94g
Sugars
*
| Energy 206.77Kcal | ||
| Energy 865.03Kj | ||
| Fat 1.65g | ||
| Saturates 0.21g | ||
| Carbohydrates 39.27g | ||
| Sugars 0.94g | ||
| Fibers 1.32g | ||
| Protéine 8.08g | ||
| Salt 1.09mg |
