Collection: Flour for Pinsa and Roman Baking Tray

The only true innovation in pizza making that guarantees a dough superior to all others in terms of quality and digestibility.

From the traditions of Ancient Rome comes Pinsa, an ancient grain focaccia made highly digestible with a blend of wheat, soy flour, and rice flour. Thanks to the combination of ancient techniques and modern technology, the pizza chef is able to create a dough unrivaled in crispy crust and soft crumb, with the rich flavor of ancient bread and extremely digestible.