Pinsologi

Pinsologi Unlike the traditional Pizza, we make PINSA out of soybean flour dough, through 72hr leavening, for it's crisps, low calorie and highly digestible crust!

Unlike conventional techniques to produce pizza, PINSA dough is the result of a 72 hours slow and natural leavening, which allows us to obtain a product with a great taste of the old fashioned bread and above all it is HIGHLY DIGESTIBLE . The preparation technique uses way less oil than the traditional pizza and the dough has a high content of water that reduces the overall calories. In a few word

s, PINSA is: low-fat, low-calorie and highly digestible. This is the mix of flour used:
- Soft wheat flour of the highest quality, which generates its ultimate crunchiness.
-100% vegetable origin Soybean flour
- Rice flour, which allows water to remain within the mix during cooking to obtain a "pinsa" crispy outside and soft inside (It will "melt in your mouth"!!!)
- dried mother-dough, to achieve a natural and intense taste

All ingredients used are guaranteed to be MSG free. It got the taste and flavor of the old days
It's easy to digest
It's crunchy outside and soft on the inside
It's got an intriguing oval shape
It's the original PINSA!

Address

Badung
80361

Opening Hours

Monday 11:00 - 23:00
Tuesday 11:00 - 23:00
Wednesday 11:00 - 23:00
Thursday 11:00 - 23:00
Friday 11:00 - 23:00
Saturday 11:00 - 23:00
Sunday 11:00 - 23:00

Telephone

+6285645615951

Website

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