Vilgain Pinsa Base – Roman pizza ready in 10 minutes, soft in the middle with crispy edges
Vilgain Pinsa Base – Roman pizza ready in 10 minutes, soft in the middle with crispy edges
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Let's go bake a real Roman pizza for dinner
Real Italian pinsa romana, or Roman pizza. It's a lighter and more oval version of pizza - actually, it's kind of a middle ground between focaccia and pizza. Just tweak the pizza to your liking and pop it in the oven for a few minutes.
Ready in 10 minutes even with baking
The procedure is simple. Add the ingredients of your choice to the dough and bake them together in the oven at 250 °C for about 7 min.
Unwrap the dough
You 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.
Special yeast dough according to traditional Roman recipe
In addition to its exceptional composition, the dough is also exceptionally processed. By hand, gently, slowly. Together with the leavening process, this ensures the best possible taste, texture and digestibility of the final product.
100 g | |
Energy | 970 kJ / 230 kcal |
Fats | 1,8 g |
- of which saturates | 0,29 g |
Carbohydrates | 46,3 g |
- of which sugars | 1,12 g |
Fibre | 1,9 g |
Protein | 9,5 g |
Salt | 1,5 g |
Ingredients
Soft wheat flour "00", water, durum wheat semolina, soya flour, salt, extra virgin olive oil, durum wheat sourdough (durum wheat sourdough 63%, brewer's dried yeast, wheat sourdough, wheat flour "0" enzymes), rice flour, natural yeast, vegetable fibre, natural flavouring, sorbic acid.
Warning for allergy sufferers. Product may contain traces of mustard and lupine.
Instructions for use
- Season and bake in a preheated oven at 250 °C for about 7 minutes.
Warning
- Food.
- Once opened, store in the refrigerator, consume within two days.
- Packed in protective atmosphere.
- Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, ID 29269555.
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