Pinsa Romana: The Complete Guide to Italy’s Ancient Flatbread (+ 10 Gourmet Recipes)
What is Pinsa Romana?
Pinsa Romana is an ancient Roman flatbread that’s having a real comeback worldwide — it’s a lighter, more digestible alternative to traditional pizza. The name comes from the Latin verb pinsere, meaning to stretch or spread.
What makes it different from pizza? Pinsa is oval-shaped, with crispy edges and a cloud-like, airy interior. It uses up to 80% hydration and ferments for 24-48 hours. The result? It’s much easier to digest and perfect for health-conscious diners.
Pinsa vs Pizza — The Key Differences
| Feature | Pinsa | Pizza |
|---|---|---|
| Shape | Oval | Round |
| Flour | Wheat + soy + rice blend | Traditional wheat |
| Hydration | 80% | 60% |
| Fermentation | 24-48 hours | 8-24 hours |
| Texture | Light & airy | Denser |
| Digestibility | Easier | Heavier |
If you’re more of a classic pizza fan, take a look at our Neapolitan pizza base — same Italian quality, but round and with that signature thick cornicione we all grew up with.
A Bit of History
The story of pinsa romana goes back over 2,000 years to ancient Rome. Roman farmers used to make simple flatbreads from milled grains, salt and water, baked on hot stones. That was their daily bread.
Today’s pinsa is a modern revival of that tradition — perfected with contemporary baking techniques, but still using authentic Italian ingredients. Old soul, new science.
Tindoro Prime: Real Italian Pinsa in Thailand
Here in Thailand, Tindoro Prime is the go-to name for real Italian pinsa. We’re an authentic Italian bakery based locally, working only with 100% Italian wheat flour and old-school Roman recipes — no shortcuts.
From Bangkok to Phuket, Chiang Mai to Pattaya, we ship to restaurants, hotels and home kitchens that don’t want to compromise on quality.
Why Restaurants Choose Us
- 100% Italian wheat flour — imported directly from Italy
- Traditional Roman recipes with artisanal fermentation
- Nationwide distribution across Thailand
- Consistent quality every batch, every time
- Professional pizza bases for restaurants and home chefs
10 Gourmet Pinsa Romana Recipes
1. Classic Margherita Pinsa (DOP)
Ingredients: Tindoro Prime pinsa base, 150g San Marzano DOP tomatoes, 150g Buffalo Mozzarella DOP, fresh basil, EVOO, sea salt
Spread tomato sauce and bake at 480°F (250°C) for 5 minutes. Add mozzarella and cook 3-4 minutes more. Finish with basil and a drizzle of EVOO.
Perfect for: Traditional Italian lovers, vegetarians • Total time: 18 minutes
2. Prosciutto & Burrata with Arugula
Ingredients: Tindoro Prime base, 100g cherry tomatoes, 80g Prosciutto di Parma, 125g burrata, arugula, Parmigiano, balsamic glaze
Bake the base with tomatoes for 8 minutes at 480°F. Add burrata, prosciutto, arugula, and parmesan. Finish with balsamic glaze.
Perfect for: Gourmet dining, special occasions • Total time: 20 minutes
3. Truffle Mushroom Pinsa
Ingredients: Tindoro Prime base, 200g mozzarella, 100g porcini, black truffle paste, fresh truffle shavings, truffle oil, parsley
Spread truffle paste, add mozzarella and mushrooms. Bake at 465°F for 8 minutes. Top with fresh truffle shavings and a drizzle of oil.
Perfect for: Fine dining, truffle lovers • Total time: 23 minutes
4. Surf & Turf (Mare e Monti)
Ingredients: Tindoro Prime base, 150g shrimp, 100g mushrooms, 100g mozzarella, garlic, parsley, EVOO, black pepper
Sauté shrimp and mushrooms with garlic. Spread mozzarella, add the mixture, and bake at 480°F for 7-8 minutes.
Perfect for: Seafood lovers • Total time: 23 minutes
5. Four Cheese with Honey & Walnuts
Ingredients: Tindoro Prime base (or try a pala romana for a longer, more shareable format), 50g gorgonzola, 50g taleggio, 50g fontina, 50g Parmigiano, walnuts, acacia honey
Distribute cheeses evenly and bake at 445°F for 7 minutes. Top with walnuts and drizzle honey while still hot.
Perfect for: Cheese lovers, wine pairings • Total time: 17 minutes
6. Mediterranean Vegetarian
Ingredients: Tindoro Prime base, 100g grilled eggplant, 100g zucchini, 80g bell peppers, 100g mozzarella, confit tomatoes, basil, olives
Arrange vegetables and mozzarella on the base. Bake at 465°F for 8 minutes. Just before serving, add tomatoes and olives.
Perfect for: Vegetarians, healthy eating • Total time: 28 minutes
7. Smoked Salmon with Cream Cheese
Ingredients: Tindoro Prime base, 150g cream cheese, 100g smoked salmon, dill, capers, red onion, lemon, pink peppercorns
Bake the plain base at 480°F for 6 minutes. Once cooled slightly, spread cream cheese and layer salmon. Add dill, capers, onion, and peppercorns.
Perfect for: Brunch, appetizers • Total time: 16 minutes
8. Speck, Brie & Walnut with Honey
Ingredients: Tindoro Prime base, 100g brie, 80g speck, 50g walnuts, chestnut honey, arugula, balsamic glaze
Spread brie and bake at 445°F for 6 minutes. Add speck and walnuts. Finish with arugula, honey, and balsamic.
Perfect for: Wine pairing, bistro style • Total time: 18 minutes
9. Carbonara-Style Gourmet
Ingredients: Tindoro Prime base — works great on a pizza in teglia too if you prefer a thicker, fluffier bite — 100g guanciale, 100g mozzarella, 2 egg yolks, 50g Pecorino Romano, black pepper
Bake with mozzarella and guanciale at 480°F for 7 minutes. Right after, add the egg yolks and pecorino. Crack black pepper on top.
Perfect for: Carbonara lovers • Total time: 17 minutes
10. Sweet Dessert with Nutella
Ingredients: Tindoro Prime base, 150g Nutella, strawberries, banana, powdered sugar, hazelnuts, vanilla gelato (optional)
Bake the base at 425°F for 5 minutes. While still warm, spread Nutella. Add fruit and hazelnuts, then dust with powdered sugar.
Perfect for: Dessert, kids’ parties • Total time: 13 minutes
How to Cook Perfect Pinsa: Pro Tips
Honestly? The hard work is already done. Our ready-to-bake pizza bases are pre-cooked, so you only need to top and finish them.
That said, a few small things make a real difference:
- Preheat properly — go for max oven temperature (480°F/250°C)
- Use a pizza stone — gives you that crispy bottom
- Don’t overload — keep toppings light, less is more
- Room temperature ingredients — they melt better
- High heat, short time — 7-10 minutes is the sweet spot
Best Oven Settings
| Oven Type | Temperature | Time |
|---|---|---|
| Wood-fired | 800°F+ (425°C+) | 2-3 min |
| Electric pizza oven | 480°F (250°C) | 7-8 min |
| Conventional oven | 480°F (250°C) | 8-10 min |
| Convection oven | 465°F (240°C) | 6-8 min |
Health Benefits
Pinsa is genuinely better for you than regular pizza. Here’s why:
- Lower calories — 20-30% fewer than pizza
- Better digestibility — extended fermentation breaks down gluten
- Lower glycemic index — slower carb absorption
- Higher protein — soy flour bumps up the protein content
- Gut-friendly — long fermentation promotes good bacteria
Nutrition per 100g
| Nutrient | Amount |
|---|---|
| Calories | 240-260 kcal |
| Protein | 8-10g |
| Carbohydrates | 45-50g |
| Fat | 2-4g |
| Fiber | 3-4g |
Where to Buy in Thailand
We deliver across the whole country, so wherever you are — Bangkok, Phuket, Koh Samui, Chiang Mai, Pattaya, Hua Hin — you can get our products at your door.
If it’s your first time and you’re not sure which base to pick, the Napoli–Roma test box is the easiest way in. You try both styles for a small price and decide what fits your kitchen.
Available through:
- Wholesale supply for restaurants and pizzerias
- Online retail shop with home delivery
- Direct orders for commercial establishments
- Food service suppliers for catering
Frequently Asked Questions
What makes pinsa different from pizza?
Higher hydration (80% vs 60%), a flour blend that includes rice and soy, longer fermentation (24-48 hours), and the oval shape with a much lighter texture.
Is pinsa really healthier than pizza?
Yes. The longer fermentation makes it easier to digest, the soy flour adds protein, and overall calories are lower.
Can I make pinsa at home?
Absolutely. Our pre-cooked bases make it simple — just add toppings and bake at high heat for 7-10 minutes.
How do I store pinsa bases?
Freeze for up to 3 months, or refrigerate for up to 5 days. Let them thaw at room temperature for 30 minutes before topping.
Ready to Try Authentic Italian Pinsa?
Pinsa Romana is the perfect evolution of Italian tradition — lighter, more digestible, and incredibly versatile. Every base we make uses 100% Italian wheat flour and recipes developed by Chef Gigi, our Neapolitan pizzaiolo, who’s been doing this for years.
That’s why our pinsa works just as well in a busy Bangkok restaurant kitchen as it does at home on a Sunday night.
Ready to experience the real thing? Browse our pinsa range or order a test box today.
