The base
What is Pinsa Romana?
Pinsa Romana is Rome's own flatbread — an oval, blistered base that grew out of the city's pizza alla pala tradition and has since taken on a life of its own. It's built on a soft blend of wheat, rice and soy flours with dried sourdough, left to rest and ferment slowly in the cold for 72 hours, then hand-stretched and baked until it's crisp outside and cloud-soft within. That long, patient fermentation is what sets it apart from ordinary pizza dough — it breaks down the sugars and gluten as it works, so every base comes out fragrant, light and, above all, easy to digest. Made for topping, tearing and sharing.
01 / Fermented
72 hours, minimum.
A slow cold fermentation develops the flavour and makes every base gentle on the stomach.
02 / Textured
Soft in. Crunchy out.
A cloud-light, open interior under a crisp, golden crust — the best of both worlds.
03 / Balanced
Pizza meets focaccia.
Somewhere between a pizza base and a focaccia — airy like one, satisfying like the other.
Our choice
Why we chose Epico.
There are plenty of bases out there, but only one we wanted on the table at your event. Mr. Graze chose Epico because it honours that slow-fermented, hand-stretched process properly — every base arrives fully developed, so all we have to do is finish it fresh in the oven in front of your guests.
Epico also gives us the same light, crisp-edged base every single time, whether it's an intimate night for twenty or a crowd of three hundred across an event. And because it sits between a pizza and a focaccia, it works across the full menu — piled high with fresh toppings, finished as something sweet, or torn straight from the board alongside the grazing spread.
Want to taste it at your event? Tell us what you're planning.
Proudly local
Made in Melbourne. Grown in Australia.
Every Epico base we serve is made right here in Melbourne — mixed, fermented and par-baked in-house, never shipped in a container to get to you.
What goes into it is just as considered: 100% Australian ingredients, locally sourced from growers and millers we can actually name. The Pinsa Romana tradition is Roman; the way we build on it is proudly local, from the base up.
Your event, your way