About Us
Born in Rome.
Made in San Diego.
A locally made, hand-stretched Roman-style pinsa — prepared fresh every week and ready for your oven in minutes.
It started with the crust.
"Most people had never experienced what a truly great crust could taste like."
La Pinsa Mia was built around one obsession — the crust. Light, airy, crispy on the bottom, and made from a flour blend that no ordinary pizza can match. Hand-stretched every week, right here in San Diego, sold cold so you can bake it fresh at home whenever you're ready.
Small batch. Big crust energy.
Every week we hand-stretch, top, and pack a limited number of pinsas. When they're gone, they're gone until next week.
What makes it different.
Our dough is a blend of wheat flour, rice flour, and garbanzo flour — the traditional Roman pinsa combination. That blend creates the open, airy crumb and the light, crunchy texture after baking. No shortcuts. No frozen dough. Just slow fermentation and a flour blend that speaks for itself.
Simple ingredients. Real flavor.
No mystery ingredients. Just the essentials that make Roman pinsa dough what it is.
Why pinsa and not pizza?
Pinsa Romana is an ancient Roman flatbread that predates modern pizza by centuries. The oval shape, the high hydration dough, and the specific flour blend create a completely different eating experience — lighter, crispier, and more satisfying than traditional pizza. Once you try it, regular pizza feels heavy by comparison.
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