The Pinsa Romana, with its distinctive oval shape, is crispy on the outside, soft on the inside, and extremely light. Di Marco's flour blend for this pinsa is made out of wheat and soy flour, as well as rice and Mother Dough. The end result is a moist dough with no fats or sugars. An explosion of flavour that won't drag you down.
Corrado Di Marco's invention of the Pinsa Romana has revolutionised the world of pizza.
