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Product-Highlight iba 2025

The light, crispy, and healthier alternative to traditional pizza

Pinsa has seen a tremendous increase in market share over the past few years, thanks to its delightful taste, easier digestibility and versatility of use for bars, restaurants and home-cooked meals, and its poised to permanently take over a consistent share of the pizza market.

TURRI F.LLI SRL
45023 Costa di Rovigo (RO), Italy

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What exactly is “Pinsa”? Let’s find out below.

Dedicated Flour

Pinsa dough is made of a special mix consisting of three different kind of flours blended together: wheat, rice and soy. The final result is a dough with low gluten content and high hydration.

Digestible thanks to long resting time

With at least 24 hours of resting time, the final result is a very light and digestible product.

 Unique shape

Pinsa can be easily identified thanks to its characteristic oval shape and wavy surface thanks to the pressure of the fingers of the pinsa maker.

Quick to top and to bake

Its thin crust and large surface makes it very easy to put any topping you want, and can be baked in just 5 minutes

Graviline, the perfect production line for Pinsa

At Turri we have developed a line dedicated to divide, round and mould sticky and high hydration dough like Pinsa. Find out more

 

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G

Greta Pellielo

International Sales
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