Highly Digestible- Slow Cold Fermentation
Tin Roof Pizza dough is actually based on a Pinsa style of pizza making. Pinsa is a style of hand-pressed pizza dough that has been a part of Roman artisan baking and cooking for over 100 years. The name pinsa is derived from the term “pinsere,” which means “push the dough by hand” in Latin.
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 in the dough resulting in 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 it is easier for our digestive system to breakdown.
Our Dough is made of NON GMO wheat, rice, and soy.
The soy in the dough adds vitamins A, B and C. Moreover it’s rich in Calcium, Phosphorus, Iron, Potassium and Magnesium. The soy is gluten-free having a low glycemic index and it is also low in cholestrol.