Pinsa Rossa in SF is excellent. Their Pinsa's are perfectly baked with the right amount of hydration, perfect fermentation, and a process that seems to put craft over looks. The result is a light weight, digestable Pinsa that stays true to the Pinsa romana legacy. 10/10 would recommend.
P.S. Love how their Burrata came "injected" with Olive Oil. Fun touch.
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