Pinza Yerevan

Pinza’s dough is lighter, crispier and tastier. We use an 80% water per kilo ratio, compared to the standard 30-60%, then ferment our dough for 24-30 hours before baking. This results in a base that is lower in calories, with just the right amount of crunch in the crust, and a light and fluffy center. We use only a small amount of yeast and minimal gluten in our special dough recipe, so you can wave goodbye to feeling bloated.

SPECIAL FLOUR

We use a unique blend of seventeen different types of GMO Free and no chemical additives ingredients to make sure your Pinza is perfectly balanced for maximum enjoyment.

OUR UNIQUE BASE

Crunchy around the edges, light and bubbly in the middle, Pinza’s bases are the perfect thickness. And if you’re sharing your Pinza with mates, our hand-tossed oval shape is designed for easier sharing and eating process.