pinsa romana is MADE WITH A FLOUR BLEND IMPORTED FROM ROME, italy. dating back to ancient rome, pinsa combines RICE flour, SOY flour, WHEAT FLOUR AND SOURDOUGH flour. this flour blend, 80% water and fermentation time of up to 72 hours makes for a crust that is easier to digest. pinsa crust is FLUFFY AND CRISPY IN TEXTURE, BUT MORE IMPORTANTLY healthy and DELICIOUS!

"it is a modern twist on an ancient recipe"

Buffalo chicken

buffalo chicken, bacon, cheese blend and topped with a drizzle of ranch dressing


creamy white sauce, mozzarella cheese, bacon, tomatoes and basil


red sauce, pepperoni, Italian sausage and basil


creamy white sauce, mozzarella cheese, shrimp, tomatoes and basil

tomato basil

diced tomatoes, garlic, olive oil and mozzarella