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.
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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