What is a Pinsa?
Natural sourdough crust
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72-hour rise
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Handcrafted
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Natural sourdough crust • 72-hour rise • Handcrafted •
Pinsa is a style of Pizza from Rome. It’s simultaneously thick AND light & airy, rectangular, full of crispy bubbles, and an ideal base for our incredible toppings.
Unlike dense pizza crust, Pinsa is cloud-like – its decadent and complex flavors make the crust an integral component of our culinary creations.
Find a Pinsa in your favorite grocery store.
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![Classic Pinsa]()
Classic Pinsa
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![Carbone Five Cheese Pinsa]()
Carbone Five Cheese Pinsa
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![Pesto Mushroom Pinsa]()
Pesto Mushroom Pinsa
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![Foresta Pinsa]()
Foresta Pinsa
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![Artisan Pepperoni Pinsa]()
Artisan Pepperoni Pinsa
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![Pinsa Love Frozen Pizza Vegan]()
Plant-Based Rustica
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![Pinsa Love Real Stone Fired Pizza - Margherita Italiano]()
Real Stone Fired Pizza - Margherita Italiano
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![Pinsa Love Real Stone Fired Pizza - Three Cheese]()
Real Stone Fired Pizza - Three Cheese
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It's the crust
Crispy. Light. Fluffy. "Cloud-like"... just a few words that have been used to describe it.
It takes three days for our dough to become a Pinsa.
Our custom blend of non-GMO flavors is the base, but it's our love of making the dough that really makes these Pinsas special!
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Pizzeria quality at home
What's the secret to making great Pinsa at home?
It's simple. Bake it right in your oven. (Oops! We told you the secret.)
You can cook it straight from the freezer, but we recommend letting it thaw first for best results. Just a few hours in the refrigerator should do the trick.
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How big is a Pinsa?
A Pinsa is approximately 7.5 x 11 inches. They are designed to serve 2 people...or 1 very hungry person. Or 1 person with leftovers (they reheat great!).
Each Pinsa is handmade, so they may look a bit different — but the portion size is the same.
Our story
I love pizza. I love it so much that I made a pilgrimage to the town of Massa Marittima in Tuscany so that pizzaiolos Marco and Lara could teach me how to make artisanal pizza. But while there, I discovered and fell in love with Pinsa, and spent several weeks learning how to make it, instead.
