Ingredients
Wheat flour, water, contains less than 2% of extra virgin olive oil, salt, yeast, malted barley flour, dough conditioner (cultured wheat, flour, yeast).
Prep/Baking Info
Pizza/stone oven: 3-4 min per pinsa at 500 – 575º F.
Blast/steam oven: 3-5 min at 450º F, minimal fan power, 10% humidity
Traditional oven: 4-6 min per pinsa at 425º F
Cooking times are indicative and may vary by the type of oven, the preferred cooking rate or the use of toppings. Do not reheat.
Storage Info
Keep frozen at 0°F. Once opened, store chilled at 32 - 38°F and consume within 48 hours. Do not refreeze after thawing.
Item Specifications
| Case Weight Net | 4.375 lbs |
|---|---|
| Case Weight Gross | 5.57 lbs |
| Case Height × Width × Length | 15.625" x 13.5" x 9" |
| Cases Per Layer | 9 |
| Number of Layers per Pallet | 8 |
| Pallet Net Weight | 315 lbs |
| Pallet Gross Weight | 401.04 lbs |
| Pallet Height × Width × Length | 48" x 40" x 72" |
| Crusts per Case | 20 |
| Crusts per Pallet | 1440 |
Nutrition (Per 100g)
| Calories (kcal) | 216.19 |
|---|---|
| Total Fat (g) | 2.27 |
| Saturated Fat (g) | 0.37 |
| Trans Fat (g) | 0.01 |
| Cholesterol (mg) | 00 |
| Sodium (mg) | 519.15 |
| Total Carbohydrate (g) | 40.51 |
| Dietary Fiber (g) | 1.36 |
| Total Sugars (g) | 0.5 |
| Added Sugar (g) | 00 |
| Protein (g) | 7.33 |
| Vitamin D (mcg) | 00 |
| Calcium (mg) | 13.87 |
| Iron (mg) | 0.72 |
| Potassium (mg) | 75.42 |
From ROME TO HOME
From hands-on training in Italy to fresh inspiration back in the kitchen, Chef Dax brings authentic techniques and bold new ideas that turn every dish into something worth coming back for.
What Sets Our Crusts Apart?
Pinsa originated in Rome and is known for its cloud-like interior and crunchy exterior, perfect for all of your culinary adventures.
Long Fermentation
Wood Fired
Airy & Crispy
High Hydration Formula
