Our Crust Styles - Crust Styles
Roman Style (Pinsa)
What Is Roman Style Pinsa?
Pinsa (pronounced "peen-sa") is a style of hand-pressed pizza dough that has been a part of Roman artisan baking and cooking for over 100 years.
Pinsa Differences from regular pizza dough.
-Made from all-purpose flour
-Most commonly served in an oval shape
-Fermentation for pinsa ranges from 48 to 72 hours
-The dough uses more water than standard pizza dough
-Thinner and lighter in texture
Our Roman Pizzas are made with our Sweet Crushed Tomtato Sauce and Prov/Mozz blend unless otherwise specified or if its a Specialty Pizza recipe.