Pinsa Romana Round 8″

Pre-baked Pinsa Romana Crust Round, ready for toppings (Diameter 8″ – Weight  5.0 OZ.)

Product Info

Part Number Item g/Oz GTIN
PRS8-36 R8 145/5,11 608539333714

Box Information

Box Size Bags x Box Crusts x Bag Crust x Box Weight Net/Gross Oz Weight Lb/Kg
24″ L x 9″ W x 6 “H 6 6 36 185/201 12,56/5,70

Pallet Information

Pallet Size Crust x Line N. of Lines Boxes x Pallet Crusts x Pallet Pallet Weight Lb
40″ L x 48″ W x 64″ H 8 80 2880 8 1030


Product Spec

Product Catalogue


Dough: Wheat, Rice, Soy

Water: 80% of Total Dough

Total Carbohydrate: (g) 26 (Oz) 0,91

Fat: (g) 1,5 (Oz) 0,05

Saturated Fat: (g) 0,6 (Oz) 0,02

Cholesterol (mg): 0,08

Sugar: (g) 0,5 (Oz) 0,017

Protein: (g) 9,9 (Oz) 0,34

Energy (Kcal): 180

Baking Instruction

Warm up your oven to 475 F. Oven can be electrical, Gas or wood. Do not put Pinsarella on a steel pan. Put it directly on top of the oven grid (heat will reach the crust from top and bottom). Make sure to put the side showing the bubbles facing up (this is the side where to apply the toppings). Put the toppings of your like and bake for 5 to 7 minutes depending on the type and amount of toppings. You can put Pinsarella in the oven even if it is still frozen, just allow extra baking time.

Storage Instructions

Keep frozen and take the N of crust you need. If you need less that a bag (6 crust x bag) make sure to properly close the bag or replace it with a new one to avoid that the crust dry up in the freezer. You can wait until fully thaw (3-5 minutes) or you can put it in the oven directly, just allow more baking time. If you thaw more crust that needed, no worries; put the remaining crust in a bag and put them in the refrigerator. They will preserve for up to 8 days. Discard after that or if you see signs of decay. Do not freeze again after thaw.

Company Information

Manufacturer: Name Pinsarella Food LLC

GLN: 1200109769108

GPC: 10001985

DUNS: 066597085

Country of Origin: Manufactured in the USA

Address: 760 Sycamore Ave, Suite D, Vista, CA, 92083