The Original Pinsa.

Crafted in Rome. Trusted by chefs. Loved at home.

What is Pinsa?

After years of experimenting with doughs, Corrado Di Marco invented in 2001 the perfect product to meet modern demand for a lighter, healthier alternative to traditional baked goods: Pinsa Romana. Crafted from a unique blend of wheat, rice, and soy flours with sourdough, the dough features high hydration and a long fermentation process, resulting in a light, digestible crust that is low in fat and sugar. Still hand-stretched in Rome to ensure authenticity and an unforgettable crispy texture, Di Marco Pinsa is now enjoyed worldwide.

How to prepare Pinsa

DiMarco’s Pinsa is a versatile addition to any menu – perfect for serving as an appetizer, entrée, or dessert.

Fast, consistent, and easy to prepare, it is the ideal solution for home meals and a perfect offering for restaurants, pubs, street food vendors, catering, events, and more.

Ready to be served in a few minutes, simply follow the cooking steps below:

Remove the Pinsa from the freezer and let it rest at room temperature for 5-8 minutes.
Meanwhile, preheat the oven to 480°F-500°F (250°C)
Bake the crust for 5-6 minutes. In professional ovens, temperatures can reach 570°F-610°F (300°C320°C), reducing baking time to just 3-4 minutes.

Some recipes may require toppings to be baked together with the crust––check out the recipe section for more details.

Once the Pinsa is ready, remove it from the oven and add your desired toppings.

Cooking times may vary slightly depending on the toppings.

Let's cook Pinsa

Margherita

Tomato sauce, fresh burrata, basil leaves, and extra virgin olive oil

PREPARATION

Spread tomato sauce on the Di Marco Pinsa crust and bake. After baking, add fresh burrata and basil leaves. Drizzle with extra virgin olive oil.

Carbonara Pinsa

Guanciale, eggs, Pecorino Romano, extra virgin olive oil, salt, black pepper

PREPARATION

Cook the guanciale until crispy. In a separate pan, scramble the eggs with a drizzle of olive oil, salt, and pepper, keeping them soft. Spread the eggs over the baked Di Marco Pinsa crust, then top with crispy guanciale and Pecorino Romano. Place back in the oven briefly to melt the cheese, then finish with black pepper and a light drizzle of olive oil.

Pepperoni Pinsa

Tomato sauce, mozzarella, pepperoni

PREPARATION

Spread tomato sauce over the Di Marco Pinsa crust, then top with mozzarella and pepperoni slices. Bake until the cheese is melted and bubbly, then serve hot.

Mozzarella Pinsa

Mozzarella, extra virgin olive oil

PREPARATION

Drizzle extra virgin olive oil over the Di Marco Pinsa crust, then top with mozzarella. Bake until the cheese is melted and bubbly, then serve hot.

Let's cook Pinsa

Margherita Pinsa

Tomato sauce, fresh burrata, basil leaves, and extra virgin olive oil

PREPARATION

Spread tomato sauce on the Di Marco Pinsa crust and bake. After baking, add fresh burrata and basil leaves. Drizzle with extra virgin olive oil.

Carbonara Pinsa

Guanciale, eggs, Pecorino Romano, extra virgin olive oil, salt, black pepper

PREPARATION

Cook the guanciale until crispy. In a separate pan, scramble the eggs with a drizzle of olive oil, salt, and pepper, keeping them soft. Spread the eggs over the baked Di Marco Pinsa crust, then top with crispy guanciale and Pecorino Romano. Place back in the oven briefly to melt the cheese, then finish with black pepper and a light drizzle of olive oil.

Pepperoni Pinsa

Tomato sauce, mozzarella, pepperoni

PREPARATION

Spread tomato sauce over the Di Marco Pinsa crust, then top with mozzarella and pepperoni slices. Bake until the cheese is melted and bubbly, then serve hot.

Mozzarella Pinsa

Mozzarella, extra virgin olive oil

PREPARATION

Drizzle extra virgin olive oil over the Di Marco Pinsa crust, then top with mozzarella. Bake until the cheese is melted and bubbly, then serve hot.

"I'm Corrado Di Marco and this is the story of my life."

“I set out a new standard for the world of baking by creating Pinsa, a lighter, more digestible and balanced crust, with an airy interior and a crispy outside for a satisfying bite.”

Over 50 years

of artisan baking history

1981

Pizzasnella is invented

Corrado Di Marco, supported by his wife Benilde, a nutritionist, creates a new flour blend with no added fat or sugar, setting a new standard in pizzerias.

2001

Pinsa Romana is born

After years of studying fermentation, Corrado develops the original Pinsa Romana, an innovative recipe resulting in a light, crispy, oval shaped crust.