Since 2021
Light as air
It started with a stubborn dough and a rusted trailer. We found the Airstream in a field outside Augsburg, hauled it home, stripped it to the shell and painted it black — then spent a winter arguing about hydration percentages.
Pinsa is Rome's older, lighter answer to pizza: an oval base of wheat, rice and soy flour, fermented for three days, pressed by hand and baked hot and fast. The result is crisp at the edge, cloud-soft inside, and never sits heavy.
Today the trailer works markets and street-food nights through the week and turns up at weddings, launches and birthdays on weekends. Same dough, same two ovens, wherever it parks.
72 hours
Cold fermentation gives the crumb its open, airy structure and makes it easy to digest.
Three flours
Wheat, rice and soy — the Roman blend that lets the dough hold water without going heavy.
Pressed by hand
No rolling pin. Fingertips only, so the gas stays in the dough right up to the oven.