Photo of a Pinsa topped with zucchini, burrata cheese and sauces

The Pinsa Romana

An oval shape, a mix of wheat and soy flour, rice, Mother Dough, zero fat and sugar: the revolution in the world of pizza is served.

History

“Pinsere” is the Latin word for "press" or "flatten". And this is exactly what happened in the Di Marco family when Corrado's grandfather used the last piece of dough to make little loaves and flattened them into focaccia – hence the oval shape – and then put them to the test by baking them in the large oven in the kitchen. Inspired by this tradition, Corrado Di Marco invented the Pinsa Romana, creating the ideal mix of flour to create an extremely digestible product.

Photo of a cook kneading Pinse in a professional kitchen.
Photo of a cook kneading Pinse in a professional kitchen.

Light and uniquely shaped

With its typical oval shape, the Pinsa Romana is crunchy on the outside, soft on the inside and very light. The mix of flour we created for its preparation is composed of wheat and soy flour, to which rice and Mother Dough are added. The result is a hydrated dough, without any fats or sugars. An explosion of flavour that won't weigh you down.

Photo of a Pinsa base.
Photo of a Pinsa base.

Preparation

If you want to make the real Pinsa Romana, you need to follow certain rules. For the dough, use the specific flour mixes for Di Marco's Pinsa. For every 1 kg of flour, you should use 8 litres of water to have a well hydrated dough (the water must be chilled to refrigerator temperature). Add 2-6 g of dry yeast, 25 g of salt (20 g for a softer Pinsa), and 20 g of extra virgin olive oil. It should be left to rise for a long time, from 24 to 72 hours.

Photo of a cook's hands holding up a Pinsa dough.
Photo of a cook's hands holding up a Pinsa dough.

The Pinsa today: a worldwide success

From the heart of Rome to around the world – the success of the Pinsa Romana has been astonishing. Its unique flavour, combined with an unparalleled light texture and high digestibility, have accelerated its diffusion in Italy and abroad. Today there are over 7,000 Pinserias all over the world that offer the real Pinsa Romana invented by Corrado Di Marco.

Detail of a Pinsa topped with sausage, broccoli and potatoes
Photo of a Pinsa topped with pumpkin and bacon
Detail of a Pinsa topped with sausage, broccoli and potatoes
Photo of a Pinsa topped with pumpkin and bacon

Quality control

In 2016 we founded the Original Pinsa Romana Association with the aim of creating an authoritative body for the certification of Pinserias. The establishments that want to offer this product undergo a bona fide quality control by the expert members of the Association. If the evaluation is positive, the activity can boast the title of Original and Certified Pinseria.

Photo of Corrado Di Marco tasting a Pinsa dough and another staff member with sacks of flour behind them.
Photo of Corrado Di Marco tasting a Pinsa dough and another staff member with sacks of flour behind them.

Learn the art of the pinsa

Make the pinsa