![5 Facts about MINA’s Pizza](/upload/resize_cache/iblock/3c1/900_100000_1/MINA_-PITSTSA-MARGARITA-I-PITSTSA-S-TRYUFELEM-3_X5.jpg)
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 MINA, ПИЦЦА МОРТАДЕЛЛА И ФИСТАШКИ 2-X5.jpg](/upload/medialibrary/a48/MINA_-PITSTSA-MORTADELLA-I-FISTASHKI-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 MINA, ПИЦЦА С ТРЮФЕЛЕМ 7-X5.jpg](/upload/medialibrary/8cd/MINA_-PITSTSA-S-TRYUFELEM-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 MINA, ПИЦЦА МАРГАРИТА 2-X5.jpg](/upload/medialibrary/32b/MINA_-PITSTSA-MARGARITA-2_X5.jpg)
![MINA, ПИЦЦА МОРТАДЕЛЛА И ФИСТАШКИ 2-X5.jpg MINA, ПИЦЦА МОРТАДЕЛЛА И ФИСТАШКИ 2-X5.jpg](/upload/medialibrary/a48/MINA_-PITSTSA-MORTADELLA-I-FISTASHKI-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 MINA, ПИЦЦА С ТРЮФЕЛЕМ 7-X5.jpg](/upload/medialibrary/8cd/MINA_-PITSTSA-S-TRYUFELEM-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 MINA, ПИЦЦА МАРГАРИТА 2-X5.jpg](/upload/medialibrary/32b/MINA_-PITSTSA-MARGARITA-2_X5.jpg)