Par-Baked Crusts
Inspired by a centuries-old Roman-style pizza recipe, Pinsa Romana America’s pinsa crusts are a refined translation from ancient Roman roots to a modern dish. So revolutionary that they grace today’s tables, our authentic Italian pinsa crusts are infused with love and hand-pressed to perfection!
As soon as it comes out of the oven, our par-baked pinsa crust is transformed into a divine pizza base with a crisp, delicate outside and a warm, soft inside. Simply top-and-bake, and a heavenly bite is only minutes away.
There are several elements that make pinsa so divine, the first of which is its revolutionary blend of non-GMO flours: soy, rice, sourdough, and zero wheat flour. When combined with up to 80% hydration for high digestibility, these ingredients create a vegan, gluten-friendly pizza crust that’s soft on the inside, crisp on the outside, and simply irresistible.
Pinsa is engineered to be an upgrade to traditional pizza. The father of pinsa himself, culinary expert Corrado di Marco, designed his pinsa dough to endure a 48 to 72-hour fermentation process. This process is integral to creating pinsa’s dynamic flavor profile, making it an important part of the dish rather than a vehicle for toppings.
Our innovative Roman-style pizza crust is being praised by industry partners across the U.S. market! These authentic top-and-bake pinsa crusts can be prepared by any business, big or small—all you need is an oven and a passion for serving artisanal flavors!
From food trucks to fine dining, Pizza Works America offers a simple, cost-effective solution for every kitchen.
Shipped to you from our commercial facility, our crusts come in a variety of sizes.
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