Our “Pinsa Romana” pizza is unique and superior in many ways. Needless to say, all our toppings are seasonal, premium, and fresh — but it’s our Di Marco Pinsa Romana Flour that truly sets us apart.

Imported directly from Italy and deeply entrenched in ancient Roman history, our Di Marco Pinsa Romana Flour is believed to have been originally formulated by the Roman army thousands of years ago during their quest for world dominance.

A timeless blend of rice flour, soy flour, and wheat flour, this special recipe has been passed down for generations and is beloved across the globe. The dough made from our Di Marco Pinsa Romana Flour features an impressive hydration level of 80% — the highest of any finished pizza dough. As a result, it’s naturally lower in gluten, carbs, and fat, making it lighter, healthier, and easier to digest.

Our Pinsa Romana base is best known for its cloud-like centre and crisp, golden exterior. “48 hours in the making” refers to the slow resting period that allows the dough to fully develop — creating a base that is entirely unique.

This is not just pizza. It’s a Roman legacy — made with our Di Marco Pinsa Romana Flour — and it’s the very best you will taste.