Traditional Italian pizza is a thin, crispy pizza that is baked in a wood-fired or deck oven. It is enjoyed all over Italy but is particularly popular in central and northern Italy. The crust of the pizza is typically thin and crispy and serves well for takeout or sit down.

Neapolitan pizza is a type of pizza that originated in Naples, Italy. It is known for its simple, yet delicious ingredients and its soft, chewy crust. Neapolitan pizza is traditionally cooked in a wood-fired oven, which gives it a slightly smoky flavor and a crisp exterior. The pizza is cooked at a high temperature for just a few minutes, which results in a soft, chewy crust and perfectly melted cheese.

New York style pizza is a type of pizza that originated in New York City and has since become a popular style of pizza all over the United States. It is known for its large, wide slices and crispy yet foldable crust. New York style pizza is traditionally cooked in a deck oven, which results in a crispy crust and perfectly melted cheese. The pizza is typically served in large slices that are meant to be folded in half and eaten on the go.

Pizza in teglia romana, also known as Roman-style pizza al taglio, is a rectangular pizza that is baked in large, shallow trays or pans. It is a popular style of pizza in Rome, Italy, and is known for its light, airy crust and wide variety of toppings. Pizza in teglia romana is traditionally cooked in a high-temperature oven, which gives it its crispy crust and perfectly melted cheese. It is typically sold by weight and is cut into rectangular slices with scissors. It can be enjoyed hot out of the oven or at room temperature, making it a popular snack or meal in Rome.

Detroit style pizza is a type of pizza that originated in Detroit, Michigan in the 1940s. It is known for its square shape, thick, crispy crust, and generous toppings.

The crust of a Detroit style pizza is thick and crispy, with a light, airy texture on the inside. It is made from a high-gluten flour that is baked in a deep, rectangular pan, which gives the pizza its distinctive shape. The dough is typically allowed to rise for several hours, which results in a crust that is light and airy on the inside and crispy on the outside.

“PINSA” is the revisitation of an ancient roman recipe, revised by new ingredients and modern working techniques.

The original idea of the recipe takes its shape from an ancient product that came from the peasant populations living right outside the walls of Rome. These populations used to cook “schiacciatine”(or “focacce”) by grinding cereal grains (millet, barley and spelt) and adding salt and aromatic herbs as well. The word Pinsa comes from the latin “Pinsere” that means: to lay, to stretch. The classic recipe has been revised, over the centuries, several times to what we have today.