5 Facts about MINA’s Pizza

5 Facts about MINA’s Pizza
1. Pizza in our Italo-Lebanese restaurant MINA is a unique take on what pizza might taste like in Beirut. It is made using a version of Levantine manakeesh flatbread topped with za’atar, cheese or meat and nicknamed ‘Lebanese pizza’.

MINA, ПИЦЦА МОРТАДЕЛЛА И ФИСТАШКИ 2-X5.jpg
2. MINA’s pizza is the brainchild of Manuel Suraci, brand chef for all of Aram Mnatsakanov’s restaurants. In 2021, Manuel’s pizza-making prowess was recognized by the experts of the legendary 50 TOP PIZZA ranking.

3. What Manuel created for MINA is a unique kind of dough used to bake the pizza crust, ever so thin and light. It resembles Sardinia’s pane carasau, a type of flatbread that traditionally comes without any topping.

MINA, ПИЦЦА С ТРЮФЕЛЕМ 7-X5.jpg
4. Unlike the hand-kneaded dough used to cook traditional Neapolitan pizzas, for MINA’s pizzas the dough is rolled with a rolling pin. Reduced water content and added corn flour make it so wonderfully thin, light and crispy.

5. In MINA, the baking technique is also special, requiring a lower temperature and longer baking time than those used in the production of traditional Neapolitan pizzas.

MINA, ПИЦЦА МАРГАРИТА 2-X5.jpg
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