“Slow-fermented 72 hours, stone-baked to order — the way pinsa was always meant to be.”
Not pizza. Pinsa.
What is pinsa?
Pizza’s ancient Roman ancestor — hand-pressed into an oval, slow-fermented, stone-baked.
Pick a thread and pull it.
Ancient Rome
Older than pizza itself
Pinsa is inspired by ancient Roman flatbread. Its name comes from the Latin pinsere, meaning to press or stretch, a reference to its signature hand-stretched oval shape.
Practical, portable, and satisfying, pinsa carried Roman tradition forward into a modern crust that is crisp outside, airy inside, and easy to enjoy.
Slow Fermentation
Time makes the texture
Pinsa starts with a different approach to dough. Our crust slowly matures for up to 72 hours using cold fermentation and high hydration.
That process helps create pinsa’s signature bite: crisp on the outside, soft and airy inside, and full of naturally developed flavor.
Lighter Bite
Flavor without the heavy feeling
Pinsarella crust is made for people who love pizza but want something lighter, crispier, and more balanced.
It offers protein, fiber, lower gluten content, lower calories, and lower fat. It is also soy-free, 100% vegan, and made with no added sugar, no cholesterol, and no artificial preservatives.
Menu Favorites
Locations
Pull up a stool
La Mesa
8131 La Mesa Blvd
La Mesa, CA 91942
(619) 555-0142
Tue–Sun: 11:00 am – 9:00 pm