Picture this: you work at an esteemed Italian restaurant. It’s dinner rush. The kitchen is delightfully aromatic with hints of basil and garlic, but it’s bustling with people. The stress levels are high, and the expectations are even higher. Every chef around you believes that there’s nothing more important than delivering an authentic and delicious plate to every dinner table, because they all hold the same passion for bringing people together through good food.

Many chefs and food artisans pride themselves on preparing never-premade, always-handcrafted dishes from scratch. But there comes a time when it becomes unrealistic—and even impossible—to expect every single component to be made in-house.

The primary problem is time. You want to deliver the best pizza possible, but you simply don’t have the time to roll out, hand press, ferment, and bake a perfectly crispy-on-the-outside, soft-on-the-inside crust. How do you solve this problem? The answer is quite simple: par-baked pizza crusts.

Par-baked Pinsa Crusts: No Hesitation Required

The hesitation to use par-baked or frozen pizza crust is understandable, because serving high-quality food is paramount to restaurant owners. Not every premade crust is artisanal and able to elevate a dish. In fact, most aren’t. But pinsa, the authentic, divine upgrade to traditional pizza crust, is the perfect addition to every kitchen—big or small.

Join us as we dive into the wonders of par-baked pinsa crust, and why the ancient recipe has stood the test of time.

What is Pinsa?

In the days of ancient Rome, pinsa was deemed so heavenly, it was even offered to the gods. Today, it still graces dinner tables as the finest base to every pizza dish, no matter the choice of toppings. But what makes it so mesmerizing?

Inspired by a centuries-old Roman recipe, pinsa gets its name from “pinsere,” meaning “to press.” Each and every crust is hand-pressed to perfection, creating a cloud-like texture that, while practically weightless, is packed with flavor.

Pinsa’s ingredients are as simple as they are clean. Unlike traditional modern pizza crust, pinsa is made with a blend of non-GMO rice, soy, wheat, and sourdough flours, up to 80% hydration for easy digestibility, and no added fats or sugars. Its recipe is naturally vegan, gluten-friendly, and delicate in texture—allowing pizza-lovers the chance to indulge without regret! It’s simply healthier, tastier, and better than your average pizza crust. You can truly taste the difference!

Upgrade Your Kitchen with Pinsa Romana America

Among the hustle and bustle of a restaurant kitchen, chefs rejoice in the simplicity and versatility of par-baked crusts. Pinsa Romana America’s Roman-style pizza crusts arrive as blank canvases, just awaiting culinary artists to create a custom dish. When it comes to toppings, the possibilities are endless.

Pinsa crusts are both cost-effective and convenient. Yet, each crust still has that authentic Italian flair that restaurateurs are so passionate about preserving. No hesitation required.

Delivered straight from an SQF-certified commercial kitchen, each pinsa crust is hand-tossed, hand-pressed, and infused with love by food artisans that believe in delivering guests with high-quality dishes as much as restaurateurs do. Simply top with fresh ingredients, pop in the oven for just a few minutes, and you’ll be serving up an artisanal Italian dish faster than you can say presto!

Serve Better. Serve Pinsa.

From fast-casual to fine dining, restaurant owners across the U.S. trust in pinsa’s ability to please every guests’ palate. Why? Because pinsa’s simple—yet delicious—flavor profile is universally loved and compliments every garnish. Meatlovers and plant-based foodies alike swoon over pinsa, because the garnishes are completely customized to everyone’s liking.

Your guests will thank you for a pizza upgrade that’s as irresistible as it is healthy. In fact, Pinsa Romana America’s recipe is scientifically proven to digest faster and more comfortably than traditional pizza. For more information, read our blog, Say Goodbye to Bloating After Pizza.

With pinsa on the menu, you can trust that guests will come back for seconds—and thirds—because pinsa enchants the entire dinner table, one bite at a time.

Join the Pinsa Romana America Family Today!

Chef Carlo Pedone, owner of Pinsa Romana America, knows firsthand that chefs and restaurant owners have a lot on their plate—he did it himself for over thirty years! Practically raised in his parent’s restaurant, Carlo is no stranger to the industry. His seasoned knowledge of running his own restaurant kitchen is where par-baked pinsa crusts were born.

Carlo is delighted to share the love of pinsa to restaurants across the country. Trusted by the legendary Di Marco family of Rome, Pinsa Romana America is the sole distributor of authentic pinsa crusts in the U.S. Join us as we grow the pinsa market together. Because once you enter into our circle, you become part of the family.

Buon appetito!