Our pinsa is stone-baked to create a light, airy crust made with clean, high-quality ingredients. From preferment to finished product, each pinsa can take approximately 72 hours to produce.

This long fermentation process develops a deep, complex flavor similar to sourdough, while naturally breaking down a portion of the gluten. The result is a crisp-on-the-outside, soft-on-the-inside crust that’s easier to digest.