Expanding the snack business by producing pizza and pinsa
In the following, our Head of Dough Technology, Alex Weissbach, will provide you with an overview of how you can produce pizza and pinsa to expand your range of snacks.
This article originally appeared as a guest column in Richemont-Fachblatt issue no 6/2025.
In all honesty, when was the last time you refreshed your snack range? Keep in touch with the latest trends that your customers are looking for – varied, fresh and tasty products – served to go, if possible, within ten minutes and for less than 15 bucks. The takeaway and snack market is still growing. Are you already benefiting from this trend? If not, then it is definitely time to try something new. Pizza products in different shapes and sizes are the perfect solution.
How can you expand your pizza and pinsa range?
It’s very simple. To be able to work efficiently, it will be best if you use the machines that are already available in your production facility. A dough divider and dough sheeter are perfectly adequate at first. Once the ingredients for the dough have been kneaded and the dough has rested for enough time, it is split into smaller dough balls. The pizza bases can then be easily rolled out by hand. Does that sound like too much work? The process is more efficient using a dough sheeter that quickly forms an oval or round pizza base from the dough balls. Alternatively, the dough can just be rolled to the size of a baking tray. Once these larger pizzas have been baked, you can then cut them into pieces and serve them hot or cold. This expands your range with minimum effort and ensures production remains flexible.
Pinsa production – a global trend
Pinsa must not be missing from a modern snack bar. Pinsa – the oval, Italian flatbread that is very similar to Focaccia – is becoming increasingly popular in restaurants, cafes and of course bakeries because it is healthy and tasty. We are seeing a global interest in the consumption and production of pinsa as it is a cutting edge product. It tastes amazing and, due to the types of flour it contains, it is healthier and easier to digest. Vegetarian and vegan variants are also available. A pinsa is usually smaller than a pizza. Perfect for quickly grabbing something to eat at lunchtime.
Overview of pinsa production
The pinsa production process is very similar to that of a pizza, although some of the key steps are different. Pinsa originates from the Latin word “pinsere” (in English “to crush”) and is not made with wheat flour like pizza, but is instead made out of a combination of rice, soya and wheat flour. A very high water content of approx. 80% and long resting times ensure that it is particularly tasty. A dash of olive oil completes the experience. To ensure the characteristic pores and fully-fledged flavour are achieved, you are best off using a sourdough or starter and leaving it to rest for 24 hours. The careful “crushing” is completed using fingers once the dough has been split into portions generating the typical appearance of the pinsa. The preferred toppings are added to the half-baked pinsa at the point of sale and then fully baked. Perfect for covering peaks in demand, meeting various customer requirements and being able to offer fresh products throughout the day.
Whether you offer pinsa, pizza or creative snacks – you can implement simple solutions to revitalize your range of snacks and offer a variety of options. Give it a go and be creative, no idea will be too outlandish. At the Dough-how Center, we will be happy to help you implement potential solutions.
Do you have ideas for new, innovative baked goods or would you like to optimise your production processes? Click here to book an appointment at our Dough-How-Center. Further information on pizza production and suitable RONDO solutions is available on our site relating to pizza.
Contact Dough-how services
Alexander Weissbach
Head of Dough Technology