Pinsa Romana

Pinsa.

Joe’s prints Canada’s first certified Pinsaria. Oval dough, not round pizza. What follows is what they print, and what Pinsa Romana Canada prints — kept apart where the two boards do not match.

On Joe’s board

• Canada’s first certified Pinsaria — printed on their home page.
• They write: a blend of sourdough, rice, soy and wheat flour, imported from Rome.
• Caputo 00 flour, DiMarco Pinsa flour, and San Marzano DOP tomatoes for pinsas, pizzas and sauces — as printed on the dine-in menus.
• Gluten-free pizza available, as printed.
• The board is oval pinsa, not round pizza. Builds (Margherita Joe, Rosalia, Sophia Lauren, and the rest) are on the dine-in menu.

On Pinsa Romana Canada

pinsaromanacanada.ca — they sign the president as Joe Princiotta. Their wholesale bases are a separate product. Joe’s dine-in menus do not print those carton sizes.

• Pinsa Romana Canada calls itself “The Real Pinsa.” President named on that site: Joe Princiotta.
• They write a 72-hour fermentation for a light, airy crust.
• Home page: unique blend of fava, rice, wheat, and sourdough flour.
• Their “What is Pinsa” page: wheat, rice, and fava flours. Their “Pinsa vs Pizza” page: wheat, rice, and soy flours. We print those pages as they stand — we do not pick one and hide the other.
• Flour page: pinsa hydration around 80% water vs pizza at 50–60%, as they print it; oval shape; modest extra virgin olive oil.
• They also sell pre-cooked frozen bases (Piccolo, Classica, Grande) to restaurants and shops. Joe’s dine-in pages do not print those carton sizes. We do not claim the rooms serve those frozen bases.

Health and calorie lines on the Canada site are theirs. We do not add numbers they did not print.