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.