SLOW COLD FERMENTATION
Our dough is a combination of rice, soy, and wheat flour, all GMO free. The process of making our dough is a lengthy 72 hours. This gives our pizza its signature texture and shape, and also allows the dough to properly mature giving you a pleasant digestive experience.
Tin Roof Pizza dough is crisp on the outside and pillowy in the center. Our elaborate processing technique creates a complex and flavorful pizza that everyone is sure to enjoy. Not only is our dough delicious, but it is much healthier than "traditional pizza."
HOW MUCH HEALTHIER IS OUR PIZZA?
HIGH HYDRATION & LOW CALORIES
The rice in the dough is a true revolution and nobody has ever taken advantage of its property of water absorbing.
The use of the rice allows us to get a highly digestible dough with low calories due to the high percentage of water into the dough resulting in a less amount of wheat and less carbohydrates.
Our Dough is highly digestibile due to the 72 hours of “maturation.” During maturation the complex sugars and proteins of the dough are decomposed into simple sugars and aminoacids. That means our stomach receives a partially scomposed and simplified food into its elements and the digestion will be much more easy and short.
Our Dough is made of NON GMO wheat, rice and soy
The soy into the dough adds vitamins A, B and C. Moreover it’s rich of Calcium, Phosphorus, Iron, Potassium and Magnesium. The soy is gluten-free having a low glycemia index and it reduces cholesterol into the blood.