We’ve all been there… After indulging in a few slices of your favorite pizza, your stomach begins to churn. You start feeling overly full, uncomfortable, and well… gassy. While this is an unfortunate feeling, it’s not uncommon! Pizza is high in carbohydrates, gluten, and fat—causing your stomach to work harder and create more gas. Luckily, pinsa is the ultimate upgrade to pizza, better for both you and your stomach! Our Pedone Pinsa crusts are cold-fermented and made with simple ingredients, creating a better-for-you crust that won’t make you gassy.

Why Pizza Makes You Gassy

Since traditional pizza crust is typically made with refined flours, it’s high in carbohydrates and low in fiber. In today’s age of health-conscious foodies, many have become aware of refined foods and their effect on your health—learn more about the effects of refined flours here. In addition to a bloat-worthy crust, the common toppings along with it (cheese, salty meats, acidic sauces, etc.) can also cause gas buildup. While pizza might be a delicious, comforting meal, your stomach may not agree. 

The Pedone Pinsa Difference

Pinsa is light, airy, and easily digestible. Our crusts are par-baked to perfection, creating a cloud-like crispiness that won’t leave you feeling bloated after indulging. Our dough is made with clean ingredients and cold-fermented, optimizing taste and texture while also increasing nutrients.

• Clean Simple Ingredients

Pedone Pinsa crusts are made with simple, non-GMO ingredients. With no additives, no saturated fats, and no added sugars, our crusts are as clean as they are delicious. With just 5 ingredients, the dynamic flavor of pinsa speaks for itself: non-GMO flour blend (wheat, rice, soy, and sourdough), water, salt, EVOO, and yeast.

• Cold Fermentation

The primary reason pinsa is better for digestion is because of the gluten and carbohydrate breakdown. Our Pedone Pinsa crusts endure a 48-72 hour cold-fermentation process, allowing the carbs and starches to break down. Through this process, gluten levels are reduced. The result? A lighter crust and a happier stomach.

• Less Gluten, More Protein

After cold-fermentation, our par-baked pinsa crusts are left with 1/3 less gluten compared to traditional pizza crust. Even for individuals with no gluten sensitivities, less gluten makes it easier for your stomach to digest and reduces feelings of discomfort and gas. Additionally, our crusts are naturally packed with protein. With almost 10g of protein per serving, it’s no surprise that Pedone Pinsa is the ultimate upgrade.

Taste the Pedone Pinsa Difference Today!

Ready to elevate your plate? Taste Pedone Pinsa today, and let your taste buds (and stomach) thank you later! Our crusts are lighter, healthier, and simply tastier. Request a sample of our par-baked crusts here—it’ll be love at first bite.