Pinsa Cacio & Pepe – Roman Style

Authentic Roman Pinsa made with our signature high-hydration dough, gently hand-pressed and slowly fermented for 48 hours. The result? Crispy on the outside, airy and light inside.

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Topped with Fior di Latte di Battipaglia, Pecorino Romano PDO, and freshly cracked black pepper, this classic Roman flavor delivers bold, savory depth with unmistakable character.

Product of Italy
48-Hour Slow Fermentation
High Hydration Dough
Crispy Outside, Airy Inside

Where to Buy

This Is Not Just Pizza. This Is Pinsa.

Born in Rome and reimagined for today, our Roman Pinsa is crafted using a high-hydration dough that is gently hand-pressed and slowly fermented for 48 hours.

The result is something truly different: crispy on the outside, airy and cloud-like inside.

Its signature oval shape isn’t by design — it’s the natural result of a dough that rises freely, creating a light, open crumb you can see and taste. This is Italy’s lighter, crispier alternative to traditional pizza — more digestible, more refined, and unmistakably Roman.

Taste the goodness!

Ingredients

Ingredients

Water, Wheat Flour, Mozzarella Cheese (Pasteurized Cow’s Milk, Salt, Rennet, Cheese Cultures), Pecorino Cheese Cream (Pecorino Romano PDO, Ricotta, Hard Cheese), Extra Virgin Olive Oil, Salt, Malted Wheat Flour, Rice Flour, Yeast, Black Pepper.
Contains: Wheat, Milk.
May contain: Soy.

Preparation

Conventional Oven: Pre-heat oven to 425°F. Remove the pinsa from its overwrap and place pinsa directly on oven rack, bake for 10–12 minutes or until cheese is completely melted and edges are golden brown. Let pinsa stand 3–5 minutes before serving. Air Fryer: Preheat air fryer to 400°F (200°C). Remove the pinsa from its overwrap and place frozen pinsa in the air fryer basket and cook for 9–11 minutes. Let pinsa stand 3–5 minutes before serving. Cooking time may vary depending on the appliance. Storage: Keep frozen at 0°F (–18°C). Keep frozen prior to baking. Do not thaw and refreeze. For food safety cook to an internal temperature of 165°F.

Nutritional Information

Values per Serving 1/3 Pinsa (122g)

Calories:

280

Fat:

saturated fat:

trans fat:

Cholesterol:

15mg

Sodium:

730mg

Total Carbohydrate:

38g

dietary fiber:

total sugars:

Added Sugars:

Protein:

12g

Vitamin D:

0.1mcg

Calcium:

90mg

Iron:

0.5mg

Potassium:

80mg

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Pinsa Cacio & Pepe – Roman Style

Authentic Roman Pinsa made with our signature high-hydration dough, gently hand-pressed and slowly fermented for 48 hours. The result? Crispy on the outside, airy and light inside.