I want to tell you about my invention
I still remember when everything began. As a young baker in Rome, I was researching lighter and more digestible than traditional pizza. That question became my obsession.
After years of experimentation, mixing different flavors and perfecting long fermentation, I created something new: a dough that was airy, crispy, and incredibly light.
I called it Pinsa Romana from the Latin pinsere, meaning to stretch by hand.
Today, Pinsa represents my mission: bringing an authentic Roman innovation to the world combining tradition, research, and passion for better food.
DiMarco Classic Crust
Get more information about nutrition, ingredients and delivery.
Full Description here- Low in fat and sugar
- High Hydration
- Extremely light
- Stretched by hand
- 100% Vegan
- Long fermentation
All the Italian quality in a Crust
With its distinctive oval shape, Pinsa Romana is crispy on the outside, soft on the inside, and incredibly light. The flour mix we created for its preparation is made of wheat and soy flours, combined with rice and sourdough starter. The result is a hydrated dough, low in fat and sugar. An explosion of flavor that doesn't weigh you down.
*Fresh by frozen. It needs to be thaw before cooking.
Nutritional Properties
Compared to the main baked products, such as pizza and white bread, it shows a high protein and fiber content, a lower carbohydrate and calorie intake.
| KCAL | FAT | CARBOHYDRATES | PROTEIN | FIBER | ||
|---|---|---|---|---|---|---|
| OF WHICH SUGARS | ||||||
| Di Marco Classic Pinsa | 230 | 2.4g | 41g | 2.6 | 10.2g | 2.2g |
| White Pizza* | 306 | 5.9g | 57.9g | 2.1 | 7.9g | 2.3g |
| White Bread** | 268 | 0.5g | 59.5g | 2 | 8.1g | 3.8g |