Pinsa Kennebunk: Pizzas that look like clouds, topped with 'explosion of flavor'

KENNEBUNK, Maine — Growing up in Rome, Luca Pizzuti so savored and cherished the aromas and tastes of his grandmother’s Italian cooking that he decided at an early age to dedicate himself to a life of making pizzas for others to enjoy.

“She taught me the secret of the sauce,” Pizzuti said. “I was always snooping around with my grandmother and seeing what she was doing and tasting what she was making.”

Now, you too can enjoy the scents and tastebud treats of the Pizzuti family. On the Fourth of July, Pizzuti opened Pinsa Kennebunk, his new pizza shop at 180 Port Road.

Chances are, you have tried Pizzuti’s pizzas before. Before the COVID-19 pandemic, he owned and operated another pizza business, Roma’s, which had sites in Old Orchard Beach, Portland and Kennebunkport.

From 2019 through 2024, Pizzuti focused exclusively on the pizza shop he owns in New York City. He said it feels great to be back in the Kennebunks.

“It’s just a great town,” Pizzuti said. “The people are very welcoming and supportive.”

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What's on the menu at Pinsa Kennebunk?

Pinsa’s menu has something for every taste. In addition to pizzas, the takeout restaurant also offers salads and sandwiches.

But those pizzas. Listen to Pizzuti describe each one, and just try to resist letting your mouth water.

There’s the Carpaccio topped with mozzarella, spicy capicola, arugula, celery shaved asiago, lemon juice, and olive oil.

“It’s very summery,” Pizzuti said. “It’s very refreshing ... It’s phenomenal.”

Then there is the Blueberry. The pizza has mozzarella, prosciutto, goat cheese, honey drizzle, olive oil and blueberries.

“It’s of the best sellers,” Pizzuti said. “It’s an explosion of flavors, the salty and the sweet. It’s a good marriage.”

For those of you who prefer more basic and traditional pies, Pizzuti has not left you out. Pina’s offers pepperoni pizzas and margherita pizzas too.

And let’s not forget the Barbara, a no-fuss pie topped with sauce, sliced tomatoes, shaved asiago, and olive oil. If you’re wondering after whom this pizza is made, just look on the wall by the counter where you place your order. You’ll see a framed photo of Pizzuti and former President George W. Bush. The Barbara is named after his mom, the former First Lady of the United States.

“It’s a very simple pizza, but at the same time, it’s powerful because it has very good flavors,” Pizutti said.

Pinsa pizza is like 'biting into a cloud with a crunch'

The restaurant gets its name from a Roman style of pizza-making that combines three different kinds of flour, two of which are gluten-free: rice flour, semolina flour, and double-zero flour.

The look of pizzas made the pinsa way can be deceiving.

“You look like you’re biting into a cloud with a crunch,” Pizzuti said. “It’s crispy, very light, and not heavy at all.”

Pizzuti said he is currently hiring employees and encourages anyone looking to work in a pizza shop to get in touch with him and apply.

Pizzuti and his wife, Fotini, have two teenage children. They discovered Maine during a long-ago trip to Old Orchard Beach. He said they fell in love so quickly with Vacationland that within days, they bought a new condo across the street from the hotel where they were staying.

For Pizzuti, it is fitting that Pinsa had its grand opening on Independence Day earlier this month. After growing up in Italy, moving to the United States 22 years ago, and succeeding as an entrepreneurial pizza chef, Pizzuti does indeed consider his life story a realization of the American Dream.

“I tell people America is a great country,” he said. “It’s a land of opportunity – there’s a lot of opportunity. You just have to go get it.”

Pinsa is open Tuesdays through Sundays, from 3 to 9 p.m. While the shop is takeout, there are picnic tables in front, complete with large umbrellas to provide shade from the sun and heat. The restaurant can be reached by calling (207) 204-0466.