Italy’s Favorite Crust. Now Yours to Serve
Artisan Roman Crusts, Brooklyn-Made.
Hand-stretched, slow-fermented pinsa for restaurants, cafés, and distributors.
Our Artisan Process
At Brooklyn Pinsa Co., we take pride in our manufacturing process. Our Roman-style pinsa crusts are crafted using a unique blend of wheat, rice, and soy flour, ensuring a lighter and crispier bite.
What Is Pinsa?
A Roman Classic, Reimagined
Pinsa traces its roots to ancient Rome, where it was once baked on hot stones and offered to the gods. Today, this tradition lives on in a modern form — crafted with care using time-honored techniques and a unique blend of flours. Our pinsa honors that legacy while evolving it for today’s kitchens. Hand-stretched and oval-shaped, each crust reflects centuries of Roman baking artistry with a modern, health-forward twist.
Better Dough, Better Pizza
Our crust is made from a proprietary blend of Non-GMO wheat, rice, and soy flours, fermented for 72 hours to ensure maximum flavor, texture, and digestibility. The high hydration and natural leavening create a light, crispy exterior with a soft, airy interior — what many call a “cloud of pizza.” With 85% less fat, 48% less sugar, and no cholesterol, it’s a crust that tastes incredible and leaves you feeling good.
Why Pinsa?
Built for Fast, Quality Service
Our par-baked, flash-frozen pinsa crusts are ready to top and bake in minutes. No prep, proofing, or training required. They work in any standard oven and are shelf-stable for up to 18 months when frozen. Whether you're serving 20 people or 200, our pinsa makes it easy to maintain quality and consistency without slowing down your kitchen.
A Versatile Canvas for Chefs
From classic Margheritas to gourmet builds with burrata, mortadella, or seasonal produce, pinsa is endlessly adaptable. It offers a standout visual appeal with its rustic oval shape and golden-baked edges, while its light texture satisfies even health-conscious guests. Whether you're a restaurant, food truck, brewery, or café, pinsa is the upgrade your customers will love.
Brooklyn Pinsa Co.
About Our Manufacturing
Our state-of-the-art production facility harnesses the unique benefits of Brooklyn's mineral-rich water, delivering superior flavor and texture that sets our pinsa apart from competitors. With an 8,500 square foot manufacturing space, we maintain rigorous quality control standards through comprehensive inspection of every piece produced.
Our experienced production team delivers consistent capacity of 10,000 pieces daily, ensuring reliable supply chain support for your distribution network. Beyond manufacturing, we provide comprehensive partnership services exclusively for our clients, including chef consulting, workforce development partnerships, custom recipe development, and specialized menu formulation to help your customers succeed in their markets.
Meet Our Culinary Director: Chef Nawell Gallarello
Originally from Italy, Chef Nawell Gallarello brings over 20 years of award-winning pizza-making expertise as our Culinary Director and Co-owner. His culinary journey began at Italy's prestigious Alberghiero culinary institute, where his fascination with traditional baking techniques took root.
Driven by passion for authentic craftsmanship, Chef Gallarello traveled extensively to master diverse baking styles across Europe. He honed his skills in London under Michelin three-star chef Michael Pierre White and continued his education in Spain at Bermuda Island, absorbing the nuances of Mediterranean baking traditions.
After relocating to New York City in 2008, Chef Gallarello successfully operated several Numero 28 pizza locations for 15 years, establishing himself as a respected figure in the city's competitive culinary landscape. His exceptional skills gained recognition when Dave Portnoy, a respected figure in the city, reviewed the restaurant and awarded Chef Gallarello's pizza an impressive 8.2 stars. His growing interest in Pinsa Romana's health benefits led him to pursue authentic training at the renowned Dimarco Pinsa School in Italy, ensuring 100% traditional methodology.
In 2023, Chef Gallarello opened the first Pinsa location in upstate New York. His restaurant, Milleluci, achieved remarkable success as the first Pinsa establishment in upstate New York, earning an impressive 5-star rating and over 350 customer reviews, demonstrating his mastery of this ancient Roman craft.
Now, through our new manufacturing facility, Chef Gallarello's mission extends beyond his restaurant: to bring every distributor and their clients the opportunity to offer this traditional, healthy, artisanal Italian product to tables across America. His expertise ensures every piece we produce meets the authentic standards that have made Pinsa Romana a culinary treasure for over 2,000 years.