Your Gourmet Pizza Base!
Finally, a pizza base that delivers a gourmet experience at home.
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The texture of our pizza bases is airy and light, with an amazing flavour of wheat, like it should be.
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Preheat your oven to 250C or your AirFryer to the max temperature and after topping up our pizza bases just heat it up for 5 mins or until the exposed dough gets gold and crunchy
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Our pizza bases are handcrafted here in Wellington through a meticulous artisanal process.
WHAT IS “PINSA”?
What is Pinsa? Pinsa is a kind of Pizza originally from Rome. With its amazing texture, deep flavour and extraordinary versatility, it’s the perfect Pizza Base.
It’s an artisanal product, stretched by hand and pre-baked to perfection for you to top it up and make your gourmet pizza experience at home!
How is Pinsa made? Pinsa is a speciality of Italian cuisine made of a flour mixture, a high percentage of water and a low quantity of fats. Apparently simple, in reality, the dough of the Pinsa Romana requires a long processing and accurate stretching by hand. This results in a highly digestible product that is crispy on the outside and soft on the inside.
Join us on this gourmet journey and discover what Pinsa is.
We promise that you will wonder how life was before Pinsa!
100% Natural Ingredients
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Hand Stretched
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NZ Made
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No Preservatives
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100% Natural Ingredients • Hand Stretched • NZ Made • No Preservatives •
High Hydration
The amount of water in our dough make it airy and light. More water means less carbs.
Slow Proofed
Time is one of the key ingredients to make pizza bases.
Our dough is highly digestible and delicious.
Ready in 5 mins
Our Pizza Bases are Air Fryer Friendly, or if you prefer, just heat them up in your oven, they are ready in 5 mins max!
Pinsa , like Pizza, but better!
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INCOMPARABLE DOUGH
High-quality mixture
To understand the origins of Pinsa let’s start with the dough, unique in its kind because it is made with a high percentage of a preferment called “BIGA”, no added animal fats, high hydration.
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SLOW RISING
Light and digestible
Do you know how long it took us to make this video? 24 hours and counting! Just like the rising time of our Pinsa which we let rest and rise slowly for at least 24 hours! Patience is indeed needed; only in this way, you can get a light and very digestible Pinsa.
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FAMOUS UNIQUE SHAPE
Hands in the dough
Pinsa is famous for its narrow and oval shape, which favours the proper release of excess moisture during the baking process. The wavy surface is obtained by the pressure of the fingers of the Pinsa-makers:bubbles allow to retain the air in the dough and make Pinsa so crispy and very digestible!
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READY IN 5 MINUTES
Perfectly Pre-Baked
Once stretched out, our Pinsa bases are quickly cooked right away to stop the rising and proving of the dough at the perfect point. What’s missing to get it on your table? Just 5 minutes to be cooked on the grill of your oven at home and ready to eat: “bon appetit!”.
Love is in the dough.
RECIPES + IDEAS
Coming soon!
ABOUT
After a few successful pop up events and selling some of the best Neapolitan style pizzas in the Wellington area, Flour and Gold is now back with a new exciting project.
