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WHAT'S A PINSA
~ About us ~
OUR PINSA
In ancient Rome, peasants made airy, crunchy flatbread called 'pinsa' from grains, water, salt, and herbs. This tradition continues today.
While many Americans know Neapolitan and Sicilian crusts, few have tried Pinsa's airy texture.
Our Pinsa crusts use a blend of rice, chickpea, and wheat flours, with water, salt, and olive oil, cold-fermented for up to three days.
WHAT'S A PINSA
~ About us ~
OUR PINSA
In ancient Rome, peasants made airy, crunchy flatbread called 'pinsa' from grains, water, salt, and herbs. This tradition continues today.
While many Americans know Neapolitan and Sicilian crusts, few have tried Pinsa's airy texture.
Our Pinsa crusts use a blend of rice, chickpea, and wheat flours, with water, salt, and olive oil, cold-fermented for up to three days.
OUR CRUST QUEST
~ Our story ~
After a year enjoying Italian hospitality during our family's immigration to the U.S., we fell in love with Roman-style pizza and imported Italian pizza crusts for years, despite being in the flatbread business.
We decided to combine our 30 years of flatbread-making experience with our Momma's kitchen magic to create a Roman-style crust.For a year, we stayed after hours, mixed dough, let the yeast work, and tested our creations. After many experiments and sharing samples, we finally succeeded.
We created an airy, flavorful crust with a perfect crisp and chew, worthy of being called A Taste of Rome at Home.
RECIPES FOR THE CRUST
~ Our recipes ~
HEY MARGHERITA PINSA
It's a classic for a reason...
INGREDIENTS
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic in 1 Tbs EVOO over medium heat in saucepan.3. Drain canned tomatoes, add to sauted garlic and oil, and use potato masher to break them up. Let simmer over low heat for 5 minutes.
Next steps
4. Add 1 tsp Italian seasoning and a pinch of chiffonaded basil to sauce, stir, and continue to let simmer over low for 5 minutes, remove from heat.
5. OPTIONAL - For extra crisp pinsa, put pinsa into 500 F
oven for 3 minutes, then remove.
6. Next, apply thin layer of chunky tomato sauce to crust.
7. Spread mozzarella cubes, then Parmigiano Reggiano, and finally tomato halves.
8. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.
9. Remove from oven, drizzle lightly with EVOO and sprinkle remaining chiffonaded basil.
10. Enjoy!
PARTHENON PINSA
18 year Traditional Balsamic Vinegar sends this one over the moon...
INGREDIENTS
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic, red onion, and peppers in 2 Tbs EVOO over medium low heat in saucepan until softened, stirring frequently (about 8 minutes).Remove from heat.3. Brush crust with thin layer of EVOO and sprinkle lightly with sea salt.
Next steps
4. OPTIONAL - For extra crisp pinsa, put oiled and salted pinsa into 500 F oven for 4 minutes, then remove.
5. Next, spread onion and pepper mixture to crust, then sprinkle feta and olives.
6. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.
7. Remove from oven, drizzle lightly with balsamic vinegar.
8. Enjoy!
BB&T (BACON, BASIL & TOMATO)
Savory bacon and Italian soulmates Basil and tomato pair up for a fuulsome bite with a little EVOO and mozzarella
INGREDIENTS
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic in 2 Tbs EV00 over medium heat in saucepan.3. Drain canned tomatoes, add to sauted garlic and oil, and use potato masher to break them up. Let simmer over low heat for 5 minutes.
Next steps
4. Add 1 tsp salt and 1/8 cup chiffonaded basil to sauce, stir, and continue to let simmer over low for 5 minutes, remove from heat.
5. Brush crust with thin layer of EVOO and sprinkle lightly with sea salt.
6. OPTIONAL - For extra crisp pinsa, put oiled and salted pinsa into 500 F oven for 4 minutes, then remove.
7. Next, apply thin layer of chunky tomato sauce to crust.
8. Spread mozzarella slices, then tomato halves, and finally bacon pieces.
9. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.
10. Remove from oven, drizzle lightly with EVOO and sprinkle remaining chiffonaded basil.
11. Enjoy!
RECIPES FOR THE CRUST
~ Our recipes ~
HEY MARGHERITA PINSA
It's a classic for a reason...
INGREDIENTS
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic in 1 Tbs EVOO over medium heat in saucepan.
3. Drain canned tomatoes, add to sauted garlic and oil, and use potato masher to break them up. Let simmer over low heat for 5 minutes.4. Add 1 tsp Italian seasoning and a pinch of chiffonaded basil to sauce, stir, and continue to let simmer over low for 5 minutes, remove from heat.5. OPTIONAL - For extra crisp pinsa, put pinsa into 500 Foven for 3 minutes, then remove.6. Next, apply thin layer of chunky tomato sauce to crust.7. Spread mozzarella cubes, then Parmigiano Reggiano, and finally tomato halves.8. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.9. Remove from oven, drizzle lightly with EVOO and sprinkle remaining chiffonaded basil.10. Enjoy!
PARTHENON PINSA
18 year Traditional Balsamic Vinegar sends this one over the moon...
INGREDIENTS
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic, red onion, and peppers in 2 Tbs EVOO over medium low heat in saucepan until softened, stirring frequently (about 8 minutes).Remove from heat.
3. Brush crust with thin layer of EVOO and sprinkle lightly with sea salt.4. OPTIONAL - For extra crisp pinsa, put oiled and salted pinsa into 500 F oven for 4 minutes, then remove.5. Next, spread onion and pepper mixture to crust, then sprinkle feta and olives.6. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.7. Remove from oven, drizzle lightly with balsamic vinegar.8. Enjoy!
BB&T (BACON, BASIL & TOMATO)
Savory bacon and Italian soulmates Basil and tomato pair up for a fuulsome bite with a little EVOO and mozzarella
INGREDIENTS
STEPS
1. Preheat oven to 500 F.2. Saute minced garlic in 2 Tbs EV00 over medium heat in saucepan.
3. Drain canned tomatoes, add to sauted garlic and oil, and use potato masher to break them up. Let simmer over low heat for 5 minutes.4. Add 1 tsp salt and 1/8 cup chiffonaded basil to sauce, stir, and continue to let simmer over low for 5 minutes, remove from heat.5. Brush crust with thin layer of EVOO and sprinkle lightly with sea salt.6. OPTIONAL - For extra crisp pinsa, put oiled and salted pinsa into 500 F oven for 4 minutes, then remove.7. Next, apply thin layer of chunky tomato sauce to crust.8. Spread mozzarella slices, then tomato halves, and finally bacon pieces.9. Place directly on top rack in 500 F oven for 5 minutes for prebaked crust, or 8 to 10 minutes for unbaked crust.10. Remove from oven, drizzle lightly with EVOO and sprinkle remaining chiffonaded basil.11. Enjoy!
FAQ
Pinsa or Pizza? What is a Pinsa?
Pinsa Romana is a type of light, airy pizza crust that Romans have enjoyed for millennia.
Not as well known as Neapolitan or Sicilian pizza crusts, Pinsa Crusts are made from a combination of High Protein Less Glutenous grain flours that require a longer fermentation time - creating a ‘cloud-like’ crust with crisp and chew.Is it really different from other crusts?
Yep, it really is. Its mix of high protein less glutenous grain flours that undergo a long cold leavening process that results in a healthier crust with more fiber and protein and less fat and carbohydrates than traditional pizza crusts!
Do You Use Soy Flour In Your Mix?
NO. Although many so-called authentic Pinsa Romana manufactures use soy flour in their crusts we on the other hand utilize the ancient chickpea legume instead.
Chickpeas are what’s known as a complete protein because they contain all nine essential amino acids, which are building blocks that help our bodies function properly. Most of the fats in chickpea are polyunsaturated, the healthy kind! Accordingly, chickpea flour allows us to eliminate all animal fats while increasing the fiber and protein content of the Pinsa Romana Crust!Are Pinsas All Handmade?
‘Pinsas’ are literally named for the age-old process of stretching and aerating the dough with the fingers (from the Latin word ‘pinsere.’) After three days of cold fermentation, our experienced flatbread bakers hand-stretch the dough - creating the iconic fingertip-deep peaks and valleys of the pinsa crust.
What Types of Flours Do You Use?
Our crusts are made with non-GMO Italian Wheat flour, rice flour, chickpea flour, sourdough, filtered water, sea salt, and imported organic olive oil with no artificial flavors!
How Is It Low In Carbohydrates?
Our blend of rice,chickpea, and wheat flours hold onto the water in our dough, upping its hydration level and digestibility. Furthermore, the lengthy, cold fermentation process breaks down the flour's sugars and proteins into simple sugars and amino acids, further enhancing digestibility and lowering the glycemic index.
Where does the protein come from?
We worked tirelessly to develop a flour mix that was healthy and delicious! While traditional crusts need to add whey protein our select high in protein wheat flour along with chickpea flour that are high in protein and low in carbohydrates and fats in conjunction with our proprietary lengthy fermentation process naturally makes our crusts higher in protein while lower in fat and carbohydrates than traditional pizza crusts.
How do you source your ingredients?
We knew we wanted our pinsa crusts to shake up the pizza world - something we could only do by analyzing and testing every iota of the dough and the process. So, we built an entirely new supply chain - based on working exclusively with knowledgeable vendors whose values and product integrity match ours, and the families we’re baking for.
FAQ
Pinsa or Pizza? What is a Pinsa?
Pinsa Romana is a type of light, airy pizza crust that Romans have enjoyed for millennia.
Not as well known as Neapolitan or Sicilian pizza crusts, Pinsa Crusts are made from a combination of High Protein Less Glutenous grain flours that require a longer fermentation time - creating a ‘cloud-like’ crust with crisp and chew.Is it really different from other crusts?
Yep, it really is. Its mix of high protein less glutenous grain flours that undergo a long cold leavening process that results in a healthier crust with more fiber and protein and less fat and carbohydrates than traditional pizza crusts!
Do You Use Soy Flour In Your Mix?
NO. Although many so-called authentic Pinsa Romana manufactures use soy flour in their crusts we on the other hand utilize the ancient chickpea legume instead.
Chickpeas are what’s known as a complete protein because they contain all nine essential amino acids, which are building blocks that help our bodies function properly. Most of the fats in chickpea are polyunsaturated, the healthy kind! Accordingly, chickpea flour allows us to eliminate all animal fats while increasing the fiber and protein content of the Pinsa Romana Crust!Are Pinsas All Handmade?
‘Pinsas’ are literally named for the age-old process of stretching and aerating the dough with the fingers (from the Latin word ‘pinsere.’) After three days of cold fermentation, our experienced flatbread bakers hand-stretch the dough - creating the iconic fingertip-deep peaks and valleys of the pinsa crust.
What Types of Flours Do You Use?
Our crusts are made with non-GMO Italian Wheat flour, rice flour, chickpea flour, sourdough, filtered water, sea salt, and imported organic olive oil with no artificial flavors!
How Is It Low In Carbohydrates?
Our blend of rice,chickpea, and wheat flours hold onto the water in our dough, upping its hydration level and digestibility. Furthermore, the lengthy, cold fermentation process breaks down the flour's sugars and proteins into simple sugars and amino acids, further enhancing digestibility and lowering the glycemic index.
Where does the protein come from?
We worked tirelessly to develop a flour mix that was healthy and delicious! While traditional crusts need to add whey protein our select high in protein wheat flour along with chickpea flour that are high in protein and low in carbohydrates and fats in conjunction with our proprietary lengthy fermentation process naturally makes our crusts higher in protein while lower in fat and carbohydrates than traditional pizza crusts.
How do you source your ingredients?
We knew we wanted our pinsa crusts to shake up the pizza world - something we could only do by analyzing and testing every iota of the dough and the process. So, we built an entirely new supply chain - based on working exclusively with knowledgeable vendors whose values and product integrity match ours, and the families we’re baking for.
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