In the days of Ancient Rome, there originated a recipe so progressive it still graces dinner tables today. This product was called pinsa, and it was revered for its incredible flavor, mesmerizing fragrance, and crisp texture. But what is pinsa?
Simply put, pinsa is a Roman-style pizza crust that is an upgrade from traditional pizza. With Pinsa Romana America’s innovative par-baked crusts, pinsa is the healthiest, most delicious meal that will deliver a taste of Rome from shelf to table within minutes!
Pinsa gets its name from “pinsere,” meaning “to press,” and was deemed so delicious, even the gods craved this crisp, airy crust. The careful practice of hand-pressing pinsa dough further enriches the flavor profile as it ensures the gases created during the fermentation process are preserved. This also lends to pinsa’s supple, cloud-like structure, creating a product that, while practically weightless, is packed with flavor.
There are several elements that make pinsa so divine, the first of which is its revolutionary blend of non-GMO flours: soy, rice, sourdough, and zero wheat flour. When combined with up to 80% hydration for high digestibility, these ingredients create a vegan, gluten-friendly pizza crust that’s soft on the inside, crisp on the outside, and simply irresistible.
Pinsa is engineered to be an upgrade to traditional pizza. The father of pinsa himself, culinary expert Corrado di Marco, designed his pinsa dough to endure a 48 to 72-hour fermentation process. This process is integral to creating pinsa’s dynamic flavor profile, making it an important part of the dish rather than a vehicle for toppings.
Health-conscious foodies rejoice with a fresh, Roman-style pizza that has been engineered for easy digestibility. It starts with a non-GMO blend of rice, soy, sourdough, and zero wheat flours This recipe, combined with high hydration levels and a long fermentation process (48-72 hours) results in a crust that’s light, gluten-friendly, and guilt-free. Customizable, crave-worthy, and destined to please every palate, pinsa proves that health benefits do not replace a high flavor profile.
Pinsa’s versatility knows no bounds. Despite its ability to be baked into rolls, buns, and breads, as a par-baked pizza crust, pinsa is 100% customizable. Naturally vegan, Pinsa Romana America’s par-baked pinsa crusts can delight veggie-lovers and carnivores across the country.
Not only has this artisanal crust stood the test of time, it has crossed continents to enchant American palates. Trusted by the legendary Di Marco family, Chef Carlo Pedone is pleased to reintroduce this revolutionary product to the U.S. market with Pinsa Romana America.
Designed to deliver dynamic flavor and easy digestibility in every bite, pinsa is healthier, tastier, and better than traditional pizza. Contact us to learn how you can start sharing this incredible product with food-lovers across the United States!
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Pinsa Romana America’s par-baked pizza crusts are the simple solution for every kitchen! No chef? No problem! All you need is an oven and a passion for sharing authentic Italian cuisine! Simply top your crust with fresh ingredients, pop in the oven for 3 to 4 minutes, and presto! you’re serving an artisanal Roman-style pizza that everyone will crave.
We offer an array of top-and-bake crusts ranging from Mini Classica to XL Classica. Other products include 8-inch Round, 12-inch Round, Classica, and Lunga. Feeding a whole table or dining solo? We have a crust for everyone!
Get ready to taste the difference! For more information about the health benefits and history of pinsa crusts, or menu strategy, contact Pinsa Romana America.