Pinsa derives its name from the Latin word "pinsere," which means "to press." This delicious dish was so irresistible that even the gods desired its crisp, airy crust. The traditional practice of hand-pressing the pinsa dough enhances its flavor by preserving the gases produced during fermentation. This technique yields a supple, cloud-like structure that feels practically weightless, made with its revolutionary blend of non-GMO flours imported from Italy, including wheat, rice, soy, and sourdough.

With a hydration level of up to 80% and a fermentation process lasting 48 to 72 hours, pinsa offers high digestibility. These ingredients combine to create a vegan, gluten-friendly pizza crust that is soft on the inside and crispy on the outside, appealing to health-conscious foodies who enjoy a fresh, Roman-style pizza designed for easy digestion. 

Pinsa represents an upgrade to traditional pizza. Culinary expert Corrado di Marco, the creator of pinsa, designed the dough to undergo a 48 to 72-hour fermentation process. This method is crucial for developing pinsa’s complex flavor profile, making the crust an integral part of the dish rather than just a base for toppings. 

Not only has this artisanal crust won over generations, but it has also gained popularity across continents and captivated American tastes. Trusted by the legendary Di Marco family, the talented Chef Carlo Pedone, proudly brings this innovative creation to the U.S. market with Pedone Pinsa, and we can't wait for you to try it!

Pedone Pinsa

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Pedone Pinsa

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