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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Pinsa Romana Large 12×9
Oval Pre-baked Pinsa Romana Crust Large, ready for Toppings, (Size 12″ x 9″ – 8.40 Oz.)
Part Number Item g/Oz GTIN POL129-24 12×9 240/8,47 00608539214457
Box Size Bags x Box Crusts x Bag Crust x Box Weight Net/Gross Oz Weight Lb/Kg 20″ L x 12″ W x 6 “H 4 6 24 204/220 13,75/6,24
Pallet Size N. of Lines Boxes x Pallet Crusts x Pallet Crust x Line Pallet Weight Lb 40″ L x 48″ W x 64″ H 10 70 1680 7 1005
Pinsa Romana Lunga 14×9
Oval Pre-Baked Pinsa XL Lunga, ready for toppings (Size 14″ x 9″ / 7.5 Oz.)
Part Number Item g/Oz GTIN POL149-24 14×9 295/10,41
Box Size Bags x Box Crusts x Bag Crust x Box Weight Net/Gross Oz Weight Lb/Kg 20″ L x 14″ W x 6 “H 4 6 24 250/266 16,63/7,54
Pallet Size N. of Lines Boxes x Pallet Crusts x Pallet Crust x Line Pallet Weight Lb 40″ L x 48″ W x 64″ H 10 60 1440 6 1023
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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