PINSA MAXI FORMAT

Pinsami Professional Pinsa Maxi format is born from the idea of meeting different needs: like take away or to be prepared with different toppings for each slice, for maximum variety.

But they are also ideal for serving large tables, like apetizers for family events or to combine different restaurateur needs. Pinsa Maxi is available in both classic and wholemeal version.

SIZE

55cm x 32cm

WEIGHT

2 x 700gr

QUANTITY (PER PACK)

2 pcs

PINSA MAXI CLASSIC

Wheat flour type “0”, water, rice flour, soy flour, rice semolina, iodized salt 1.1% (salt, potassium iodate 0.007 %), extra virgin olive oil, dried wheat sourdough starter, dried brewer’s yeast.

PINSA MAXI WHOLEGRAIN

Wheat flour type “0”, water, toasted soft wheat bran and toasted soft wheat middlings (6.6%), rice flour, soy flour, rice semolina, toasted wheat germ (1.1%), rye grains, brown flax seeds, sunflower seeds, golden flax seeds, wheat grains,iodized salt 1.1% (salt, potassium iodate 0.007 %), extra virgin olive oil, dried wheat sourdough starter, dried brewer’s yeast.

CHOOSE THE IDEAL STORAGE
for your needs

Line

  • 45 days Shelf Life from packaging date
  • Storable in the fridge at 0-4°C

Line

  • 18 months Shelf Life from packaging date
  • Storable in the frezzer at -18°C

COOKING INSTRUCTIONS
suitable for every type of oven

PROFESSIONAL GRADE OVEN

Temperature

290/300°C

Heat distribution

30% bottom
70% top

Cooking time for: Fresh and thawed products
4/6 minutes depending on the topping
Cooking time for frozen products

7/8 minutes
depending on the topping

CONVENTION OVEN

Pinsa position
on the grill (not on a tray)

Temperature

220/240°C

Fan

minimum

Cooking time for: Fresh and thawed products
5/7 minutes depending on the topping
Cooking time for frozen products

8 minutes
depending on the topping

BAR OVEN

Before cooking
preheat the oven

Temperature

250°C

Cooking time for:
Fresh and thawed products

5/6 minutes depending on the topping
Cooking time for frozen products
7/8 minutes depending on the topping

Do you want to learn more about the other Pinsa formats?

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