Pinsa uses ingredients rich in innovation, yet rooted in Roman tradition. Made with a unique blend of GMO-free flours that includes wheat, soy, rice, and sourdough.
Unlike dense pizza crust, cloud-like Pinsa is more than a base for toppings, it's decadent and complex flavors make the crust an integral component of our culinary creations.
Indigenous to Rome, Pinsa derives from the Latin word "Pinsere" which means, "to press." The recipe dates as far back as the Golden Age of the Roman Empire, where it's described in Virgil's Aeneid as a "low and oval cake" cooked over hot coals with the benefit of easy digestibility.
By integrating rice flour into the mixture, we are able to remove saturated fats and oil, eliminating the need to add sugar. Made up of over 80% water, Pinsa is considered to be a peak-hydration food and is, therefore, very digestible.
