Pinsa Romana is an amazing type of thin crust pizza base from Rome. Each one is hand made using sourdough cultures and a blend of different flours that allows you to make your own artisan tasting pizza, at home, using a conventional oven.

These sourdough flatbread bases are incredibly tasty and really versatile, you can simply drizzle them with olive oil, sprinkle over some rosemary and salt crystals and enjoy them as they are. Or you can easily top them and create you own pizzas that will knock socks off any frisbee style bases that you'd find in the supermarket.

To cook them, fully defrost at room temperature (about 30-45 minutes) and then cook in a hot oven (220-240°C). You will always get a better result by placing the pinsa onto a hot baking tray or pizza stone.

FROZEN ITEM - UNSUITABLE FOR MAIL ORDER

Recipes that use this ingredient:

Allergens: GLUTEN, SOY

Ingredients: Type ‘0’ soft wheat flour, rice flour, soyabean flour, water,
sourdough starter 5% (Type ‘00’ wheat flour, water starter cultures), salt
sunflower oil, dried sourdough wheat (wheat flour, water, yeast)