We get flour and yeast for making Pinza from Rome.
The main thing is that Pinza Romana includes 3 types of flour: rice, soy, and wheat.
Pinza dough ripens from 48 to 72 hours.
Thanks to the unique flour mix, Pinza Romana is low-calorie, with minimal gluten content and easily digestible.
The result: a crispy golden crust and a tender inside dough with a lot of filling — the perfect PINZA ROMANA!