Pinsa Romana in Miami

Wheat, rice and soy flour, 80% water and up to five days of rest. Crisp at the edge, light in the middle.

Where to eat pinsa in Miami

At Pistacchio Pane e Caffè, 188 NE 23rd Street in Edgewater. We bake four pinse romane through the day, from the Margherita to the Pinsa Pistacchiona. Pinsa is an oval Roman flatbread of wheat, rice and soy flour, hydrated to about 80% and fermented for 48 to 120 hours, so it is crisp at the edge and light inside.

Price: $12 – $16
Where: 188 NE 23rd St, Edgewater
Fresh: Baked through the day
Order: Uber Eats, DoorDash

The four pinse

Swipe through them. Start with the Margherita if pinsa is new to you: there is nowhere for the dough to hide.

Pinsa Margherita — **Margherita**Tomato and fiordilatte.$12

Pinsa Pepperoni with hot honey — **Pepperoni**Tomato, fiordilatte, pepperoni and hot honey: sweet and spicy at once.$14

Pinsa Regina with prosciutto and arugula — **Regina**Prosciutto, arugula and cherry tomatoes.$16

Pinsa Pistacchiona with mortadella and pistachio — **Pistacchiona**Mortadella, burrata, pistachio pesto and crushed pistachio.$16

Your pinsa started days ago

Pinsa dough rests in the cold for 48 to 120 hours before it is baked.

If you eat one right now, its dough was mixed

two to five days ago

That wait is most of the recipe: the slow, cold ferment breaks down starches and proteins before the oven does, which is why pinsa sits lightly.

0 h48 h120 h

Why it is so light

Water for every 100 g of flour

Pinsaabout 80 g

Pizzaabout 50–60 g

More water gives an open, airy crumb, and a dough too slack to spin. That is why a pinsa is pressed into an oval by hand, and why no two look the same. The whole story is in what is pinsa romana.

A must go place if you are visiting Miami!! The pizza and pistachio flavored dessert, and the service are really good!

Betty Gu, Google review · All reviews on Google

What's inside

Pomodoro
Fiordilatte
Pepperoni
Hot honey
Prosciutto
Rucola
Pomodorini
Mortadella
Burrata
Pesto al Pistacchio
Granella di Pistacchio
Pinsa dough: wheat, rice and soy flour

Allergens

Ask us before you order: call (786) 536-7165 or ask at the counter, and we will tell you exactly what is in it, including cross-contact.

Two more from the same oven

On your own and short of time? The Mini Margherita. Curious? A slice al taglio, the Parigina, to compare Rome's two ways of baking dough.

Pinsa, answered

Where can I eat pinsa in Miami?

At Pistacchio Pane e Caffè, 188 NE 23rd Street in Edgewater. We bake four: Margherita, Pepperoni, Regina and Pistacchiona.

What is pinsa romana?

An oval Roman flatbread made from wheat, rice and soy flour, hydrated to around 80% and cold-fermented for 48 to 120 hours. It is crisp at the edge and light inside.

What does pinse mean?

Pinse is simply the Italian plural of pinsa: one pinsa, two pinse. We bake four: Margherita, Pepperoni, Regina and Pistacchiona.

What is the difference between pinsa and pizza?

The dough. Pinsa is made from wheat, rice and soy flour, with about 80 g of water for every 100 g of flour, and it ferments for 48 to 120 hours. A classic pizza dough carries about 50 to 60 g of water. That is why a pinsa is pressed into an oval by hand and eats lighter and crisper.

Is pinsa gluten-free?

No. Part of the flour is rice and soy, so it has less gluten than a standard pizza base, but it still contains wheat.

Can I order pinsa for delivery or an office?

Yes, on Uber Eats and DoorDash, and for groups through our catering: pinsa cut into squares works very well on a tray.