Papa Cicco's Pinsa Romana

Papa Cicco's Pinsa Romana uses a imported crust for their pizza creations. The crust is a combination of NON-GMO rice, soy and wheat flours which make the Pinsa crunchy on the outside and amazingly soft and light on the inside. Due to the specific cold working method, high hydration and 72 hours of cold fermentation process, Pinsa is way easier to digest. NO ADDED SUGAR - FATS - ADDITIVES. How much healthier is PINSA than a normal pizza? 100% less cholesterol 48% less sugar 85% less fats 33% less carbs Bon Appetit!