Pinsa is an ancient Roman preparation: an oval focaccia made with a blend of four organic flours and olive oil that’s left to rise for 2 to 3 days. The result is a crispy yet feather-light single-portion snack perfect for a light lunch. This friendly, small bakery always has an assortment of pies ready to pop in the oven. Favorites come with pureed pumpkin, smoked cheese, and pancetta; classic tomato, basil, and bufala; or the surprising combo of ricotta, fresh figs, raisins, pine nuts, and honey. Food to go only, or to eat standing up at one of the few small inside or outside counters. Note: Closed Saturday and Sunday.