Discover the Ultra-Soft, Digestible Dough Revolutionizing Pizza Making! Buy It Ready-Made Now!

Forget about frozen pizzas. You’ve been making them from scratch for years. It’s not just to avoid the tedious task of squinting at the long list of ingredients on the cardboard boxes. Going homemade also means the freedom to top them however you like. Whether it’s a tomato or sour cream base, a sprinkle of shredded mozzarella, or a heap of gorgonzola, white ham or smoked salmon, and varying amounts of veggies (you tend to add more as summer approaches to confidently face bikini try-ons), plus an extra touch of pesto, arugula, or Parmesan—or even all three. This level of customization just isn’t possible with store-bought pizzas unless you modify them yourself.

But are you ready to toss dough like a pro at a trattoria? Not quite. You prefer to stick to the safety of a ready-to-roll dough found in the refrigerated section, fearing that your toppings might not have a proper seat. While you admit it’s convenient, you also notice that it’s a bit heavy on your stomach. You’re not gluten intolerant as far as you know—you handle sourdough just fine. Yet, every time you eat it, you end up feeling as bloated as a balloon. Switching brands hasn’t helped.

What if you switched to a different type of dough? Clearly, you’re not looking for a pie crust or puff pastry (you’re not making a quiche), nor are you aiming for toasted slices (you’re not after a bruschetta either). You need something that hits all the marks of a good bread dough—light and fluffy… like the pinsa, which dietitian Julie Chenu switched to this summer!

Though it might appear denser at first glance, this very soft Roman focaccia from Latium is actually lighter and more digestible due to its preparation process: “Pinsa undergoes a longer fermentation, often for 48 to 72 hours, which allows the yeast to pre-digest some of the complex carbohydrates. The result: less bloating and better digestive tolerance”, explains the nutrition expert on Instagram.

This partially baked base is becoming more popular in supermarkets in the pie and flatbread section, and it can be topped just like a real pizza. Julie herself spread a tuna and cottage cheese cream on hers, then added very thin slices of eggplant, halved cherry tomatoes, pieces of mozzarella, baked it, and finally garnished it with basil leaves, seeds, and a drizzle of balsamic cream. It’s the dolce vita for your taste buds… and your stomach!