Pinsa?

 Take a bite. You’ll see what it’s all about.

  Roman-style Pizza called "Pinsa" comes from the Latin word “Pinsere”, which in Italian means stretch-spread out, the dough is made from a combination of soy, rice, and heirloom wheat flour, The dough is then left to rise for 48-72 hours, Baked in lower temperature, the result is a thick but light and airy crispy crust rich in natural fiber. the perfect bed for our incredibly fresh and flavorful toppings.its creation is neither fast nor easy. Because, well, we know there’s no shortcut to greatness.