Discover the science behind authentic Roman pinsa with Johnny Di Francesco, World No.1 Pizza Champion and one of Australia’s most influential pizza pioneers. This technical demonstration explores high-hydration dough, the wheat–rice–soy flour blend, and the 48–72 hour fermentation process that gives pinsa its signature lightness and digestibility. Designed for serious pizzaiolos, this session provides rare insight from a chef who has shaped Australia’s modern pizza landscape.