Che Pinsa Pomodoro+Mozzarella

Raised not once, not twice, but THREE times Che Pinsa‘s dough raises at least for 48 hours. It’s a time already beyond the standard to make a superior quality pizza dough. But we wanted to go further. nd the dough is left to rise a second moment outside the cell to obtain a «peak» in the process and reach 99% lightness. Once the balls have been formed, in order not to rise out only 1% of lightness, the proofing continues in the resting boxes before spreading, as in a «Pinseria».