PINZA® (from the Latin Pinsere - to roll, grind) is an author's, innovative dish, created and patented by the guru of Italian cuisine, maestro Valentino Bontempi.
For the preparation of PINCA®, a special mixture of flour from three cereals is used: wheat, soy and rice.
The dough also includes unique yeast specially brought from Italy, which is more than five years old. It is thanks to this yeast that unusually large bubbles form in the dough and baking PINCI®, and the baked base becomes fluffy and at the same time remains light.
PINZA® certainly differs from traditional Italian pizza not only in its ingredients, but also in its special cooking technique. Unlike ordinary instant pizza, that is, in a sense, fast food - the dough for PINZY® is aged for 72 hours before baking, which ensures the necessary ripening of the dough and allows you to get a surprisingly tasty product.
Also, a feature of PINZA® is the use of more water when kneading the dough, which makes the dough unusually airy, and the finished PINZA® is much less high in calories compared to regular pizza.
PINZA® is extremely gentle on the stomach and the whole body, is well digested and does not cause heaviness. And the puffed dough is ideal for all kinds of experiments with fillings, both traditional for pizza and new ones, which Valentino Bontempi will surprise his guests with.