Turano Frozen Italian Pinsa Crust 8.11 oz. - 16/Case

Details

Expand your pizzeria's offerings and create custom, inspired dishes with the help of this Turano Italian pinsa crust! Made with 100% Italian flour, this authentic Italian pinsa crust is crafted according to strict Italian tradition. Pinsa is believed to be one of the first forms of pizza, dating back to ancient Roman times. This crust features a light, airy texture and an unforgettable taste due to the dough's extensive fermentation, which allows the dough to rise while developing flavor. This distinctive product has an artisan oval shape with a crispy bottom and a soft, bubbly edge. The universal 12" x 8" size makes it a versatile option for creating custom flatbreads and is the perfect size for fitting in a pizza display case. It is perfect for your Italian restaurant, pizzeria, or wine bar!

This artisan crafted crust is manufactured by hand pressing the dough into shape to speed up the pinsa preparation process. It is then partially baked until it is golden brown with a lightly crispy, puffed crust that is soft in the middle. Then, the product is quick frozen to retain its fresh taste until ready for use. Once you are ready to use them, these crusts have a 30-day shelf life after thawing. When you are ready to make a flatbread, simply take a crust, top it, and bake it in your desired oven for 4-7 minutes, until the internal temperature reaches 165 degrees Fahrenheit. This versatile product will become a new favorite ingredient for creating house made charcuterie flatbread, margherita flatbread, or other custom creations!

Destined to bring authentic Italian bread to the U.S., Mariano Turano utilized third-generation family recipes from Calabria, Italy to build his bakery in Chicago, IL in 1962. Mariano's old-world bread earned him a strong following that eventually led to expansion into local grocery stores and restaurants. Now with five state-of-the-art baking facilities, the Turano family brings classic breads to nationwide outlets, while preserving the technique and traditions they followed when they were a small bakery.