Pinsa Romana Crust


About Us

Vertical closeup shot of an italian pizza margherita with tomato souce and mozzarella di bufala cheese

Pinsa Romana

Our Story

“Our Challenge, is to Match ancient roman Tradition and Innovation!
Pinsarella was born from childhood memories of Michele Pagano, lawyer and entrepreneur from Rome. Michele has been working and studying to find a way to make a Pizza that doesn’t make you feel bloated and doesn’t make you regret. A lighter, healthier version of our beloved authentic Italian pizza.

To achieve this goal he built a team of professionals, artisans, (Ottavio Cangini, , Daniele Bonaiti, Pietro Di Giammarino, Robert D’Agostini, Ettore Longo) who works together with Molino IAQUONE Team (Dario Di Norscia, Angelo Iezzi, Giovanni and Silvano Iaquone) in the Pinsarella project with dedication and passion. We spent long time inside the Molino Iaquone laboratory and center for technical and training tests to create the perfect blend of flour for the Authentic Pinsa Romana.

Yes, it’s true! We enjoyed pizza a lot before we discovered our Pinsarella Mix of flours. The right balance of Italian soft wheat flour, Soya Flour (OGM FREE), Reground Durum Wheat Semolina, Sour Dough, Rice Flour, natural aromas.

Watch how all of our ingredients fits into a roman pinsa

Our Products

Pinsa Romana


Special Par Baked Pinsa Crust

Flour Blends

Pinsa Romana Fluor

Perfect Flour Blend for Pinsa

Pinsa Romana

Ready-Oven Crust

Already with Toppings Ready to Bake

We'd love to hear from you

Contact Us

For More Information Send Us A Message. 

our store in Escondido

    Our Address

    Pinsa Romana - Roman Pizza Crusts for Professionals

    Original Handmade Pinsa: the Real Roman Pizza Crust. Pre baked in Professional Stone Ovens. Copyright ©2023 Pinsa Romana Crust
    Privacy Policy


    Contact Us Now

     Request a Free Sample and Try Our Crusts!

    × How Can We help?