PITTSBURGH — Vocelli Pizza has launched a new imported Pinsa Romana crust across all U.S. locations starting May 18, 2026. The launch expands the company’s menu with a high-protein pizza option. The product is aimed at consumers seeking lighter, specialty-style crusts.
The new crust features a 72-hour fermented blend of wheat, rice, and soy flours. It will be available for both carryout and delivery. According to the company, the launch also marks the start of its largest marketing campaign to date.
Customers can order a 1-topping Pinsa for $12. They can also purchase a 2 Pinsa Pack for $23.99. The bundle includes one specialty pizza and one 1-topping option. The product is available both in-store and online through the company’s ordering platform.
Imported crust brings Roman-style pizza trend to Vocelli
The new crust is based on Pinsa Romana, an oval-shaped Roman-style dough known for its airy texture and long fermentation process. Vocelli partnered with Italian brand Di Marco, which developed the Pinsa concept commercially in 2001 under founder Corrado Di Marco.
According to Toni Bianco, the company spent more than a year testing crust variations before selecting Di Marco as its supplier and manufacturing partner.
Bianco said the move reflects growing consumer demand for specialty pizza formats and alternative crust options that emphasize texture, digestibility, and protein content. He added that the company expects the crust to remain a long-term menu item rather than a limited-time release.
Vocelli also tied the rollout to a new social media campaign focused on the crust’s Italian production and heritage positioning.
Why it matters
The launch reflects a broader shift in the pizza and CPG sectors. Companies are increasingly focusing on premiumized comfort food and functional ingredients.
High-protein claims have become more common across the food industry. Fermentation-focused products are also gaining popularity. Internationally inspired formats continue expanding across frozen foods, bakery products, and quick-service restaurants.
For chains like Vocelli Pizza, introducing a differentiated crust format may help attract younger consumers. Many younger customers are seeking more variety and specialty-style menu options.
The strategy may also help the company compete against fast-casual pizza brands. Many competitors continue emphasizing customization and ingredient quality.
The partnership with Di Marco highlights another industry trend. U.S. restaurant operators are increasingly relying on imported specialty suppliers. Many brands are also expanding co-manufacturing partnerships. These relationships can help companies bring authentic regional food concepts to market more quickly.
Editor’s note: Source86 perspective
For food manufacturers, ingredient suppliers, and private label brands, Vocelli’s Pinsa launch underscores how texture innovation and functional positioning continue shaping modern menu development. Products marketed around fermentation, protein content, and artisanal preparation are gaining traction across both retail-ready and foodservice categories.
At Source86, we help brands navigate ingredient sourcing, R&D collaboration, co-manufacturing partnerships, and supply chain transparency for evolving consumer trends. As specialty formats like Pinsa expand into mainstream foodservice, scalable sourcing and consistent production become increasingly critical for long-term growth. Let’s talk.
FAQs
Pinsa Romana is a Roman-style pizza dough made with a blend of flours and a long fermentation process. It is known for its oval shape, airy texture, and lighter consistency compared to traditional pizza crusts.
The crust launched nationwide at participating Vocelli Pizza locations on May 18, 2026.
Vocelli Pizza is offering a 1-topping Pinsa for $12 and a 2 Pinsa Pack for $23.99.
External source: Vocelli Pizza Launches a New High Protein Pinsa Crust
