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’.
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.
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.
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.
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.