Pinsa Romana

What is Pinsa Romana I hear you ask? Well, it’s a story and it started over 2000 years ago.

Stumbled upon by the Roman army’s whilst trying to maintain supplies on their long journeys’ around the empire. As their stocks of flour for making bread began to diminish, they would supplement these stocks of wheat flour with soy flour and rice flour. Whilst initially disappointed with the rising of the dough, they persevered as the rising was offset by the unique taste and crunch. Wallah. A recipe was born. It was named “Pinsa” being the Latin word for flat bread.

As time passed, wheat production became more abundant this reduced demand for substitution and so the recipe was lost. But like any good artifact or relic the recipe remained intact but hidden until it was re-discovered in a desperate modern-day search for “a point of difference”. Using new technologies and of course years of flour milling experience the DiMarco Pinsa flour was reborn.

So, here I say Pinsa pizza is what every good pizza should be.

What makes Pinsa so special?


What makes the difference is the special flour. Created from a special flour combination of Soy Flour, Rice Flour, 00 Wheat Flour and Dry Yeast. This special recipe and the unique mixing, kneading, the rising process and the stretching has never been practiced anywhere else in Australia. Pinsa flour produces a truly remarkable pizza that is crunchy on the outside (even when cold) and soft in the middle. Additionally, Pinsa pizza is also extremely well hydrated. In fact, Pinsa contains 80% hydration which is higher than any other pizza in the world! High levels hydration allows for digestibility and reduces the bloating feeling that all other pizza’s cause.


48 hours of resting and fermentation along with all the other unique processes guarantees a pizza so different, so tasty and so easy to digest it will make you wonder how you will ever eat any other pizza again!

The official “Di Marco Pinsa Flour” organisation of Rome accredits “Flour Child” to create and serve it exclusively. Exclusive we are, but we will share it with you.


Pinsa Romana pizzas are hand stretched and never spun. This allows the base to be cooked through evenly, something that other pizzas rarely achieve.


Pinsa Romana pizza…truly remarkable!