Ready-made pinsa: impeccable quality even with inexperienced staff

In the restaurant industry, ensuring the same quality every day is a challenge and becomes even more so when the kitchen staff changes frequently or does not have specific training in the preparation of doughs. 

In this article we will see how ready-made pinsa can become a precious resource: simple to fill, respectful of the original recipe, it does not require any particular skills or courageous investments, effectively simplifying the work in the kitchen. 

Between costs and skills: the challenges of modern catering

Operators face every day a series of challenges to build a relationship of trust and maintain your relevance in the eyes of the customer. 

One of these challenges, perhaps the most complex, is find and retain qualified personnelFrequent turnover and inconsistent training are common problems, especially in high-volume establishments or faster-paced formats. Added to this is a specific challenge for those wanting to introduce pinsa to their menu: achieving flawless results. It requires specific skills and it is not at all a given that the staff has them. The pinsa, in fact, owes its success to a technical mix, which follows precise rules regarding flour mix, hydration, leavening times, and cooking. Some restaurateurs want to offer pinsa to their customers, but don't want to make it so central as to justify investments in new equipment or in the hiring of specialized personnel. For this reason, Reliable and ready-to-use solutions are needed, which simplify work in the kitchen while maintaining the high quality of the final result.

Ready-made Pinsa: the benefits for everyday use

Use a ready-made pinsa base It means having a pre-rolled, pre-cooked, and perfectly leavened pinsa available to customers. No expert staff is needed: all you need is an oven and a few minutes to serve an excellent, digestible and crunchy product. 

In addition to the classic operational advantages – the base arrives frozen, keeps for a long time, and once cooked in the oven it can be served without further processing – there is an even more relevant aspect for those who work in the catering industry: adherence to the original recipe. In fact, each base is handcrafted according to a rigorous standard that respects the rules of flour mix, leavening, hydration and cooking, saving the restaurant all the technical expertise necessary to faithfully replicate it. 

By doing so, you also eliminate the risks associated with improvisation and errors, and a consistent level of quality is guaranteed, regardless of who is on duty in the kitchen. This last aspect is very important, because a restaurant cannot afford quality variations depending on who is working at the time. or real collapses in case of turnover. In addition, the use of standardized bases helps to reduce waste and keep the food cost.

Ready-made Pinsa: Which Restaurants Are Perfect for It?

Ready-made pinsa adapts perfectly to a wide range of realities in the world food, especially in contexts where speed, flexibility and quality are determining factors. It is the ideal solution for those who have a small or high turnover brigade, or even for pizzerias and restaurants that work on high volumes, perhaps for integrate the freshly made product during peak time slots.

Other formats that find great value in this solution are the dark kitchens, food trucks, seasonal restaurants or outlets in shopping centres, where space and preparation times are limited and there is a need for a product that ensures high performance with minimal operational effort. Finally, we believe that also hotels, bars, pubs and accommodation facilities who want to expand their food offering, without investing in a dedicated laboratory, can introduce ready-made pinsa as gourmet and versatile option, with minimal impact on organization and costs.

The Di Marco offer: grip bases ready for every need

To meet the needs of professionals, we offer a wide range of ready-made pinsa bases, available in multiple formats and variations. All the bases, however, are united by respect for the original recipe of Corrado Di Marco and designed for ensure consistent results in a short time.

The line includes classic oval shapes, those that have made pinsa famous and are ideal for traditional catering, but also round bases for more creative solutions and particular versions for street food, such as the puccia and the sorrisoSome variants – such as the classic pinsa – are also available in gluten-free version, to meet the growing demand for products suitable for everyone.

These are joined by the bases for pinsa in a pan And shovel-shaped pinsa, designed to adapt to different serving methods and cooking formats. The pan-fried pinsa, for example, is well suited to static and portionable cooking, while the one on the shovel enhances the crunchiness of the base and is perfect for presentation on a plate or on wooden supports to share.

All the bases come pre-cooked and quickly frozen to preserve the quality of the original dough and allow for quick and easy baking in the oven, without the need for special tools. This allows flexible inventory management and an always-ready offer, even during the busiest times.

For more information on our pinsa bases and available variants, please visit Contact us and receive personalized details and instructions.