Description
Made using a 24-hour fermented sourdough process and traditional Roman technique, this pinsa base delivers remarkable flavour and texture with minimal effort. The dough is pre-stretched and part-baked, ready to top and finish — no mixing, proving or shaping required.
Its high hydration and blend of three flours create a light, open crumb that bakes to a crisp, golden finish in virtually any oven. The result is a base that feels airy and easy to digest, yet sturdy enough to hold generous toppings.
Pinsa Romana is a Roman-style speciality, distinct from classic pizza. Exceptionally versatile, it works beautifully for traditional toppings, flatbreads, filled sandwiches, wraps, desserts or modern street food menus.
Each base is packed in protective, recyclable packaging with an ambient shelf life of 1-2 months from date of purchase. Store in a cool, dry place — no chilled storage required.
Once opened use within 1 day, Can be frozen
Cooking instructions
Oven method (recommended for best texture)
Preheat your oven to 220–250°C (as hot as it will safely go). If you have a pizza stone or steel, heat it in the oven for at least 20 minutes. Top the base lightly — avoid overloading, as the dough is airy and open in structure. Bake directly on the stone or middle shelf for 5–8 minutes until the edges are crisp and golden and the centre is heated through.
Fan oven
Preheat to 200–220°C. Bake for 6–9 minutes, depending on toppings. The base should become crisp underneath while remaining light inside.
Pro tip : Because the sourdough base is long-fermented and highly hydrated, it crisps quickly. Keep toppings balanced and avoid too much sauce. Finish with fresh ingredients such as rocket, burrata or prosciutto after baking for best flavour and texture.
Ingredients : WHEAT flour, water, rice flour, SOY flour, salt, extra virgin olive oil (1.1%), dried WHEAT , sourdough starter, rice semolina, flavourings, dried brewers yeast, preservative (sorbic acid).
Allergy Information - Contains Wheat, Soy, May contain Lupin
Made in Italy
Nutrient per 100g RI per 100g
Energy (kJ) 995 kJ
Energy (kcal) 235 kcal
Fat 1.8 g
of which Saturates 0.3 g
of which Mono-unsaturates 0 g
of which Polyunsaturates 0 g
Carbohydrate 46.4 g
of which Sugars 1.1 g
Fibre 1.9 g
Protein 7.3 g
Salt 1.2 g
