Pinsa: The Healthy & Light Pizza Crust

Pinsa is the the evolution of traditional Roman pizza Taste the difference“.

Pinsa is a lighter, healthier version of our beloved authentic Italian pizza. This mouthwatering Pinsa is characterized by a crunchy outside with a soft inside, shaped to perfection in a traditional oval. Pinsa by nature is a healthier alternative to pizza based on the quality of ingredients and 72 hour dough maturation process. The results area more digestible, low calorie, and low fat alternative to classic pizza! The final product must be crunchy outside and soft inside

A soft bread surrounded by  a light crunchy crust. It boasts the taste of ancient bread  and is  distinguished by its oval shape that makes it both typical and unique. 

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    Engage in the unique texture of the dough, the light crisp of the crust… Taste the difference!  Pinsa delivers the flavor first from the wheat/rice flour base of the bread and follows up with the flavors of the toppings! The unique mixture of flour comes from family friends, the Iaquone Family, who own the industrial mill Iaquone, located in the small town of Vicalvi (Frosinone) close to Rome, Italy.  Molino Iaquone was one of the first professional mill to research and develop the special Pinsa Flour Mix special for Roman Pizza.  When we first try the product pinsa obtained form this mix of flours we were amazed of how good the pizza was and also how light and easy to digest the dough was after eating.  The procedure of making pinsa it’s very important (long maturation cold water technique, evo oil ) but a product like this can’t be made without a special mix of flour and we decide to choose Molino Iaquone because in our opinion it’s the best available on the market.  
    Pinsa is characterized by a blend of high-quality flour, wheat, rice, and soy, and dried wheat sourdough. The flavor of Pinsa is not in the toppings but in the bread! The rice in the dough is revolutionary, because no one has even incorporated the qualities of water absorbing and high digestibility making  bread. Pinsa is revolutionizing the market, as it perfectly matches the current growing demand for quality artisan food. The Pinsa’s high digestibility is due to 72 hours “maturation” of the dough, the cold preparation technique and the dough’s high hydration which makes it much more genuine, digestible, low calorie and low fat than classic pizzas.

    All ingredients are 100 % Vegan  , We use only quality ingredients, Hand stretched, No Artificial preservatives, ° No Added Sugar, No animal products, No artificial Flavors or colors, No saturated fats° Low Gluten content

    2 thoughts on “Pinsa: The Healthy & Light Pizza Crust

    1. Really recommended crust definitely an high quality pizza!
      I tried your crust yesterday and I have to say that is true that pinsa is very light and Healthy compared to pizza. I usually feel very heavy after eating pizza, I’m thirsty and I drink a lot of water.
      After trying Pinsa crust I have to say that I felt very light.

    2. The additional water content means the dough is not rolled or thrown in the air like a typical pizza, but pressed flat before cooking, according to As for what toppings you’d expect to find on a pinsa, Tomczak told us: “They are topped somewhat traditionally but more often very untraditionally.”

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