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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
Roman Size Only NOW LARGER (10 Slices, Serves 2-3) $14.99Toppings +$2.50
