Vilgain
Pinsa Base 250g
Flavour
Vilgain
Price History
Description
Let's bake a real Roman pizza for dinner
Real Italian pinsa romana, or Roman pizza. It's a lighter oval version of pizza - actually, it's kind of a middle ground between focaccia and pizza. Just tweak the pinsa to your liking and pop it in the oven for a few minutes.
Ready in 10 minutes, including baking
The steps are simple. Add the ingredients of your choice on top and bake in the oven at 250 °C for about 7 min.
Unwrap the dough
Add what you want
- 3 min -
Bake in the oven at 250° C for 7 minutes and you're done
- 10 min -
Pure and simple formula made from natural ingredients
The base is made from only a few authentic ingredients, with no added preservatives, colourings or flavourings.
-
Italian olive oil is used to enhance the taste and texture of the dough
-
The blend of Italian flours ensures an authentic taste and texture. Unique in this sector of packaged pinsa bases
-
A sourdough starter that makes your pizza easier to digest
Special Roman recipe yeast dough
In addition to its exceptional composition, the dough is also processed in a specific way. By hand, gently, and slowly. This ensures the dough rises properly and gives the final product the best possible taste, texture and digestibility.
-
1. Rising for a minimum of 48 hours
-
2. The handmade balls are left to rest for 24 hours
-
3. Shaping pinsa using fingertips
-
4. Baked slowly in a wood‑fired oven
Ingredients
Wheat flour 40%, drinking water, wheat sourdough (drinking water, wheat flour), rice flour, soy flour, extra virgin olive oil, yeast, salt, wheat malted flour 0,08%, barley malted flour.
Product Details
Instructions for useSeason and bake in a preheated oven at 250 °C for about 7 minutes.
| Nutrient | 100 g |
|---|---|
| Energy (kcal) | 884 kJ / 211 kcal |
| Fat | 1,9 g |
| of which saturates | 0,4 g |
| Carbohydrate | 40 g |
| of which sugars | 0,9 g |
| Fibre | 2,1 g |
| Protein | 7,4 g |
| Salt | 1,2 g |