🇮🇹 Rome, Italy · Since 1981
Di Marco
The Inventor of Pinsa Romana
★ Exclusive Western Australian Importer
Di Marco is a third-generation Roman baking family, founded in 1981 and based near Rome. In 2001, founder Corrado Di Marco invented Pinsa Romana — a premium pizza base that has redefined the artisan pizza category worldwide.
Pinsa is crafted from a proprietary blend of wheat, rice, and soy flours, leavened with a natural sourdough starter for a minimum of 72 hours at 80% hydration. The result is a crust that's light, airy, and crispy on the outside, soft on the inside — higher in protein, lower in gluten, and significantly more digestible than traditional pizza dough. No artificial additives or preservatives.
Each base is hand-stretched by Di Marco's Pinsa artisans in Italy, par-baked, then blast frozen to preserve flavour and texture. The quality of the ingredients and the mastery in their preparation are what set Di Marco apart.
Backed by an in-house R&D laboratory and scientific partnerships, Di Marco is recognised as the benchmark in the professional pizza and breadmaking market, both in Italy and globally.
Every base shaped by hand by Di Marco's Pinsa artisans. Par-baked and blast frozen.
Defrosts in 3–10 minutes. Bakes in 4–8 minutes. All you need is an oven.
Versatile base for any topping. From classic Italian to dessert applications.
No artificial additives or preservatives. Low GI. Higher protein, lower gluten.
The original. Oval format, crispy outside, airy inside.
Large format rectangular base for sharing and high-volume service.
Traditional round format with all the Pinsa qualities.
Gluten free round format with a thick, satisfying crust.
Semi open shell shape designed to embrace fillings.
Traditional Puglian pocket bread for filled sandwiches and grab-and-go.
Extra think crust in long format for catering and high-impact presentation.
We are the exclusive Western Australian importer. Contact us to discuss the range, samples, and pricing.
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