We’ve got an exciting pizza news roundup for you today, including an interesting look at Pinsa Romana flour, and how it can be used to create better Roman-style pizza. From a fun perspective, check out the article on the best and worst frozen pizzas.
We all love lists, and PMQ Magazine brings us this great one detailing five things about Pinsa Romana flour. Our favorite: “Pinsa tastes really, really good.” We’re big fans of Roman-style pizza at LloydPans, and we’re on board with anything that makes them taste better.
Sticking in Italy, it seems Italians are starting to consider health factors before choosing their pizza. Although our hearts are breaking at the thought, we get it. Interestingly enough, ancient grains and flours are now being considered, which some experts in this article argue is more traditional than the “00” flour being used now.
We love spring and fresh asparagus. We also love pizza. But the two of them together? We’ll give it a shot, and we must admit, this Pizza Today recipe for asparagus pizza does look delicious.
If any industry loves pushing the boundary on excess, it’s the pizza industry. This latest entrant into the craziest pizza of the year celebrates the 67thEurovision Song Contest by including a cheese from each participating country. Interesting idea, but we think we’ll pass.
We don’t normally cover frozen pizza because, well, fresh is always better. However, we couldn’t pass up this article detailing the best and worst frozen pizzas.