Oh_my Pinsa!

About

-Pinsa’s dough is lighter, crispier, tastier and better for you. How? We use an 80% water per kilo ratio, compared to the standard 30-60%, then ferment our dough for a full 24-30 hours before baking. This results in a base that is lower in calories, with just the right amount of crunch in the crust, and a light and fluffy center. We use only a small amount of yeast and minimal gluten in our special dough recipe, so you can wave goodbye to feeling bloated. -Crisp and crunchy around the edges, light and bubbly in the middle, Pinsa’s bases are the perfect thickness. And if you’re sharing your Pinsa with mates, our signature hand-tossed oval shape is designed to be enjoyed between friends

At a glance

• Verified listing
• Typical visit: about 1 hour