An oval long-fermented flatbread of wheat, rice and soy flours, baked thin and crisp underneath with a soft fluffy crumb. The newer Roman pizza format.
Pinsa romana was developed in the 2000s by Roman pizzaiolo Corrado Di Marco, who patented a flour blend of wheat, rice and soy plus a 72-hour cold fermentation. The dough is hand-shaped into an oval, not a circle, and is now distinct enough from pizza tonda to be its own category. Romans took to it for the lighter crumb and longer-keeping crust; pizzerie all over the city now serve it.
2 editor picks for Pinsa romana in Rome, ranked by editorial score. All Rome signature dishes · Pinsa romana across every city.
180g Pizzeria Romana ★ 4.5
centocelle · Via Tor de' Schiavi 53, 00172 Roma
Jacopo Mercuro's 180g Pizzeria Romana in Rome's Centocelle quarter has put the modern Roman pizza on the city's must-eat list, weighing each crust.
Pizzeria Da Remo ★ 4.3
testaccio · Piazza Santa Maria Liberatrice 44, 00153 Roma
Pizzeria Da Remo in Rome's Testaccio is the classic Roman pizza room with paper-thin crusts, the city's busiest suppli counter and a queue that wraps.