The ancient flat loafs used in the Pinsa Romana were made from different grains like millet, barley or spelt, mixed with salt and herbs. The flour recipe of our Pinsa uses organic wheat, soy and rice flour as well as water and sourdough. After the slow and organic sourdough based fermentation process that takes between 48 and 72 hours, the dough is kneaded into its oval shape and baled in a special Pinsa oven. The ample hydration, the slow fermentation and the different grains used make the Pinsa more wholesame than a traditional pizza. Our dough pieces are deep-frozen instantly after the baking process, so that their flavor, freshness and wholesomeness are preserved.