Pinsa, or “Pinsa Romana” is a Roman-style pizza over 2,000 years old. The name comes from Latin word pinsere, meaning “to push the dough by hand”. Unlike traditional pizza, pinsa dough is a mix of wheat flour and spelt, fermented for 48–72 hours, resulting in a light, airy crust with a crispy exterior and soft interior. Pinsa is oval shaped, hand-pressed, and topped with a variety of ingredients like cheese, pepperoni, aged provolone, or mushrooms.