CHEF'S LINE®
Pinsa Crust
This Pinsa Crust is so delicious and unique, we’ve actually worked for years to bring it to the U.S. market! Inspiration for our Chef’s Line® Pinsa Crust comes straight from Italy, but the origin of this crust is up for debate. Some say that it’s an ancient Roman recipe, while others claim modern day development by an Italian chef. Whatever its origin, the one thing that we can all agree on is that Pinsa Crust, with its recognizable air bubbles, is delicious! Made with simple ingredients, such as wheat flour, rice flour and extra virgin olive oil, each crust is cold fermented for 24 hours then hand-stretched and hand-pressed for a back-of-house appearance. It’s light and crispy but holds up to being loaded with toppings, perfect for all sweet and savory pizza applications!
Features & Preparation
- Our pinsa crust is yeasty, light, soft, airy, yet crispy on the edges. It’s hand-stretched and pressed, then baked for an artisanal appearance with perfectly browned air bubbles
- Our product is made with simple ingredients, such as wheat flour, rice, flour, extra virgin olive oil, yeast and salt
- Cold fermented for 24 hours
- Serve You: No ingredients found on the US Foods® Unpronounceables List®* (Other crusts may contain high-fructose corn syrup or sodium stearoyl lactylate)
- Roughly 12 x 8 inches and uniquely shaped
- Hand-stretched and pressed, the dough is par-baked, making it easy to handle; simply top and finish in the oven
- Frozen
Benefits
- Labor-Savings: 90 minutes of labor savings per case – eliminates measuring, mixing, proofing, portioning, cold-fermenting, hand-stretching, hand-pressing and par-baking
- On-Trend: Pinsa has grown more than 400% on menus over the past year**
*Processing aids and potential cross-contact during production are not in scope for this program. | **Datassential, 2024
