Our Pinsa dough is made with a unique blend of 3 flours, yeast, extra-virgin olive oil, and sea salt. Because of this mix and a 72 hr. fermentation process, the dough retains about 82% of its moisture, which helps give Pinsa its unique texture. It's then spread it by hand and par-baked in special ovens imported from Rome. These processes produce a light, crunchy on the outside, soft in-the-middle dough that has 85% less fat, 100% less cholesterol, and 50% less calories than pizza. The dough is low in gluten, so it’s highly digestible, keto-friendly, and vegan.