Description
Now make a delicious Italian pinsa, in the same way as you would make a pizza. What makes a Pinsa unique is its lightness and the mix of 3 types of flour and sourdough.
* With sourdough
*Rolled out by hand
* Made in Marche, Italy
The modern Pinsa is based on a pizza recipe from the Roman era and is becoming increasingly popular. Pinsa comes from the Latin verb 'pinsere' which means to stretch. What makes a Pinsa unique is its airiness and the mix of wheat flour, rice flour, soy flour and mother yeast (or sourdough). Our Pinsa is rolled out by hand and made in Marche, Italy.
Usage
To serve: Ricetta Pinsa. PINSA DIAVOLA. INSTRUCTIONS: QB spicy salami, QB tomato or pizza sauce (eg Bertolli piccante salsa per pizza), QB (buffala) mozzarella, 1 red pepper cut into slices, 1 tablespoon olive oil. QB means Quanto Basta in Italian and is found in many recipes. It means you should use as much as necessary.
Preparation: Preheat the oven to 220°C (convection oven 200°C). Top the pinsa to your own taste. Bake the topped pinsa base for 5 minutes* on baking paper. *depending on the topping.
Ingredients: Soft WHEAT flour type "00", sourdough (28.6%) (soft WHEAT flour type "0", water, soft WHEAT flour type "2", brewer's yeast), water, extra virgin olive oil (EU) (2 .6%), rice flour, SOY flour, salt, WHEAT sourdough powder, soft WHEAT flour type "0", baking powder, dried RYE sourdough, brewer's yeast, preservatives (calcium propionate, potassium sorbate), malted WHEAT flour, aroma. May contain traces of MUSTARD.
Allergy information
Wheat
Nutritional values
Deze waarden gelden voor het onbereide product.
| Soort Per 100 Milliliter RI* |
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| Energie 167 kJ (40 kcal) |
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| Vet 1.5 g |
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| waarvan verzadigd 1 g |
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| Koolhydraten 2.8 g |
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| waarvan suikers 2.8 g |
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| Eiwitten 3.7 g |
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| Zout 0.07 g |
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| Vitamine B12 / Cyano-Cobalamine 0.46 µg 18% |
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| Calcium 119 mg 15% |
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| * DRI= dagelijkse referentie-inname. |
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