Virtue’s Pinsa Romana bases are crafted using a 24-hour gourmet fermented sourdough recipe and authentic Italian technique, delivering an exceptional Roman-style pizza base designed for professional kitchens across the UK.
These Pinsa Romana bases UK are pre-stretched and par-cooked, removing the need for mixing, proving, or shaping. This allows chefs in hotels, pubs, leisure venues and catering operations to deliver consistent, high-quality results quickly and efficiently, even during busy service.
With its light, airy, and highly digestible texture, Pinsa Romana cooks perfectly in any oven type, producing exceptional, authentic results with a crisp, crunchy finish.
Pinsa Romana is a traditional Roman-style flatbread, originating in Italy and recognised for its distinctive oval shape and lighter, highly hydrated dough.
Unlike standard pizza bases, Pinsa Romana bases use a unique blend of flours and long fermentation to create a lighter, more digestible alternative to traditional pizza dough.
While often used as a pizza-style base, Pinsa Romana is far more versatile, making it ideal for modern foodservice menus.
Our Pinsa Romana bases are much more than a pizza base.
It enables professional kitchens to expand beyond standard pizza menus without increasing preparation time or complexity, making it ideal for venues looking to diversify their offering.
Pinsa Romana bases can be used to create:
This versatility makes Pinsa Romana UK bases perfect for cafes, pubs, restaurants, caterers and event kitchens seeking flexible, high-margin menu options.
Pinsa Romana uses a special flour mix, including a blend of wheat, rice flour, soy flour, and wheat flour, combined to create a truly unique dough with premium ingredients. The dough undergoes a long fermentation process with natural leavening agents and yeast, resulting in the sourdough texture you know and love.
With an 80% hydration formula, Pinsa Romana bases deliver a crisp exterior and soft, airy interior after cooking. The blend of grains and olive oil creates a dough that is rich in protein yet highly digestible.
Compared to traditional pizza dough, Pinsa Romana offers:
This makes it a luxurious yet balanced option for modern, health-conscious menus.
Designed specifically for UK foodservice operations, Virtue’s Pinsa Romana bases offer:
These benefits help kitchens operate more efficiently while delivering artisan-quality results.
Expand your menu with a versatile, lighter alternative designed for professional kitchens and hospitality businesses, including hotels, pubs, and large-scale catering operations. Virtue’s Pinsa Romana bases make it easy to serve artisan flatbreads, sandwiches, wraps, and sharing dishes with speed, consistency, and authentic flavour.
Perfect for hotels, pubs, leisure venues, and catering chefs, order your Pinsa Romana bases today.
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Pinsa Romana and traditional pizza are made using different dough techniques. Pinsa uses a blend of wheat, rice and soy flour with long fermentation and high hydration, which creates a lighter and more digestible base. Pizza dough is usually made from wheat flour only and has a denser texture.
Pinsa also has a crisp exterior and airy interior, while pizza tends to be heavier and chewier. This makes Pinsa more suitable for lighter menu options and versatile food applications.
Pinsa Romana originates from Ancient Rome, where early flatbreads were made using mixed grains and hand-stretched dough. The word “pinsa” comes from the Latin term meaning “to stretch or press.”
Modern Pinsa combines this traditional method with controlled fermentation and a blend of flours. The result is a lighter, highly digestible base that retains its historical roots while meeting modern foodservice needs.
No, Pinsa Romana is not gluten-free because it contains wheat flour. However, it also includes rice and soy flour and the long fermentation process helps break down some of the gluten structure.
This makes it lighter than standard pizza dough, but it is still not suitable for a gluten-free diet.
Pinsa Romana is often considered lighter than traditional pizza due to its high hydration dough and long fermentation process. These factors help create a base that is easier to digest and typically lower in fat and calories.
It also allows for lighter topping combinations, which can further reduce overall heaviness compared to standard pizzas.
Yes, Pinsa Romana is made using a sourdough fermentation process. This slow fermentation develops natural flavour, improves texture and helps create a soft interior with a crisp crust after baking.
The sourdough method also contributes to better digestibility compared to standard quick-rise doughs.
