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GMS,IS PROUD TO ANNOUNCE THAT WE HAVE ADDED A TOPPED VARIETY TO OUR AUTHENTIC STONE BAKED ALL NATURAL SOUR DOUGH SLOW FERMENTED PINSA ROMANA CRUST. OUR PINSA ROMANA: Is a modern take on Pinsa made with a unique blend of, ancient grains (wheat, organic spelt, organic amaranth, rice,) stone baked in our imported Italian fired ovens. Lower in fat, and lower in calories than traditional pizza dough, and unlike traditional pizza dough our PINSA ROMANA is highly digestible. We use a slow fermentation sour dough process, 48-72 hours at controlled temperature that matures the sour dough flavor unique to this product, as well as making it very easy to digest. NO MORE BLOATING. The longer fermentation process also ensures the yeast has completed the leavening process of breaking down the natural sugars, and it will not continue leavening after eaten. The high moisture content, means the dough cannot be stretched or rolled in the traditional pizza dough method, and cannot be worked by machine. It can only be made by hand. Each and every PiNSA ROMANA is hand made, and thus each one is unique. Stone baking ensures the authentic sour dough pizzeria flavor comes through in each and every bite. THIS IS WHAT ENSURES THE GREAT TASTE OF OUR PINSA ROMANA . . Today you can enjoy a taste of this ancient tradition in minutes. Visit www.greatpinsa.com for more details.

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