If you’ve been to one of our pop-ups, you’ve probably heard us use the word Pinsa instead of pizza. And if you’ve taken a bite, you already know it hits differently than a standard Chicago thin-crust or a Neapolitan pie.
But what actually is pinsa?
While it looks like pizza’s cool, oval-shaped cousin, pinsa actually traces its roots all the way back to ancient Rome. The word comes from the Latin "pinsere," which means to press or crush flat by hand.
Here are the three big things that make a Sera pinsa unique:
1. The Cloud-Like Crust
Standard pizza dough is usually made entirely with wheat flour. Pinsa dough uses a unique blend of flours (often including rice and soy flour alongside wheat) and a significantly higher water content. When baked, this creates a crust that is incredibly crispy on the outside, but soft, airy, and cloud-like on the inside.
2. The 72-Hour Fermentation
We don't rush the process. Our dough undergoes a long, cold fermentation process. This slow rise allows the starches to break down before the dough ever hits the oven.
3. It's Shockingly Light
Because of that long fermentation and the flour blend, pinsa is way easier on your stomach than regular pizza. It’s light, highly digestible, and won't leave you feeling like you need a three-hour nap after dinner. That means you have plenty of room left over for our house-made pasta or a couple of supplì (Roman rice balls).
Next time you visit us, look closely at the crust when we hand it over—those big air pockets are proof of the slow, patient Roman method at work.
Option 2: The Ingredient Spotlight Post
Title Idea: Meet ITALOIL: The Bridge Between a Roman Farm and Chicago Kitchens
When we started Sera, we knew we wanted to source our fresh produce and seasonal ingredients locally from midwest farmers and growers. But there was one ingredient we absolutely refused to compromise on. It couldn't be bought at a local distributor or found at a Chicago market.
It had to come directly from home: ITALOIL.
From Capodimonte to Chicago
Every week across our Chicago pop-ups, almost every single dish we finish—from our classic Margherita pinsa to our Cacio e Pepe and crispy tempura zucchini blossoms—is tied together by a final drizzle of extra virgin olive oil.
That olive oil comes straight from Paolo’s family farm in Capodimonte, a stunning, historic small town nestled just an hour north of Rome near Lake Bolsena.
What Makes It Special?
This isn't the mass-produced olive oil you find sitting on grocery store shelves for months. ITALOIL is:
- Handpicked: Harvested directly from the family's pesticide-free trees
- Cold-Pressed: Processed immediately to lock in the absolute highest quality, vibrant green color, and rich aroma.
- Small-Batch: Pure, unadulterated extra virgin olive oil, exactly how it’s been enjoyed in the Lazio region for generations.
- The Perfect Finish
In Italian cooking, olive oil isn’t just something you grease a pan with—it’s a seasoning, a sauce, and a flavor enhancer all on its own. When a hot, fresh pinsa comes out of our oven, a final pour of ITALOIL wakes up the San Marzano tomatoes, melts into the whipped burrata, and gives the crust its signature, rich finish.
It’s our secret weapon, our family history, and the ultimate bridge between our Roman roots and our favorite Chicago neighborhoods.
Want to take a piece of the grove home with you? We keep 100ml and 250ml bottles of ITALOIL on hand at our pop-ups—just ask us for one at the counter!