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Do you want to win over your clients? Invite me to your restaurant! With my delicious and fragrant dough, crunchy on the outside and soft on the inside, I know how to make them love me. I don’t contain any animal fat so you can even serve me to your vegetarian and vegan clients. I’m the right idea to enrich your breadbasket: what could be better than a freshly baked rosemary pinsa? I’m very quick to make: ready in just 5-7 minutes! Whatever your choice may be, you’ll soon realise that I’m the perfect ally in your kitchen.
I am this good because I get a lot of rest. That’s the way I am, I like to rest for 48 hours. My dough is worked very slowly, at two different times of rising. I sit there and rise for 24 hours, then my dough is knead and knead until it sneaks back into a warm and cosy place for another 24 hours. And then I am finally ready to be rolled out, strictly by hand. Take a good look at me: no other Happins is just like me!Take a good look at me: another Happins the same as me, there isn’t!My dough is made with: soft WHEAT flour type “0,” water, sourdough starter 5.6% (soft WHEAT flour type “0,” water), rice flour 2.2%, extra virgin olive oil 1.9%, salt, brewer’s yeast.
My name is Margherita and I am the pinsa queen. My ingredients are simple but delicious: mozzarella and tomato, on a light and well-leavened base. You can store me in the freezer and put me straight in the oven. After just 6 minutes, I am ready to join you at the table. With me, happiness is served.My dough is made with: soft WHEAT flour type “0”, water, mozzarella cheese 17% (MILK, salt, lactic acid bacteria, rennet), tomato sauce 6.4% (tomato, tomato juice, acidity regulator: citric acid), sourdough starter 4.3% (soft WHEAT flour type “0”, water), extra virgin olive oil 1.9%, salt, rice flour 1%, brewer’s yeast.
I’m Salame Happins, the pinsa topped with the tastiest ingredients and frozen right away to keep all fragrances intact. You can store me in the freezer, and I can go straight to the oven. After 5/6 minutes, here I am! Hot, steaming, delicious, ready to be savoured in full. My dough is made with: soft WHEAT flour type “0”, water, mozzarella 16%(MILK, salt, lacticacid bacteria, rennet), tomato sauce 6.1% (tomato, tomato juice, acidity regulator: citric acid), salami 5.7% (pork meat, salt, dextrose, sucrose, spices, natural flavors, smoke flavor; antioxidant: sodium ascorbate; preservatives: sodium nitrate, potassium nitrate), sourdough starter 1.8% (soft wheat flour type “0”, water), extra virgin olive oil 1.8%, salt, rice flour 1.3%, brewer’s yeast.