Hand-stretched, partially baked Roman-style pinsa base, 19x29cm. Prepared with biga and fresh natural starter; leavened for 48 hours. Pinsa is a pizza-like flatbread from Rome, characterised by its oblong shape and unique dough. Made with a blend of wheat, rice, and soy flour, it has a light, airy, and easily digestible crust. Preheat the oven to 240°C and cook for 6 minutes.
