WHAT
THE HECK IS
PINSA?
GLAD YOU ASKED.
Pinsa is ancient Roman flatbread — and yes, it predates pizza by about a thousand years. Originally baked on hot stones, it was the everyday food of legionnaires and market vendors, made from whatever flour was on hand: spelt, salt, herbs.
The recipe has evolved. The idea hasn't.
WHAT MAKES IT DIFFERENT
The dough. A blend of soy, rice, and wheat flour, hydrated longer and fermented slower than traditional pizza dough. The result is a crust that's crispy on the outside, airy in the middle, and lighter than anything you'd expect.
You'll notice it when you eat it. Less heavy. More of everything else.
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