At Pizzería Diablo, one of Andorra's leading pizzerias, we have been committed from the outset to a concept that marked a turning point in the local gastronomic scene: premium Roman pinsa. When this type of offering was still uncommon in the country, Diablo was already working with a different dough, a different way of understanding pizza, and a clear commitment to quality and creativity.

Today, that approach not only remains, but is reinforced. Because not all pizzas are the same, and not all crusts offer the same experience.

The basis of everything: Roman pinsa dough

Roman pinsa differs from traditional pizza in its preparation, flour mixture, and fermentation process. At Diablo, we use a dough that undergoes a slow 72-hour fermentation process, designed to be lighter, easier to digest, and with a more developed flavor.

This process allows:

Better breakdown of gluten
A crispy texture on the outside and light and airy on the inside
Less feeling of heaviness after eating

The result is a premium Roman pinsa, designed to be enjoyed without rushing and without the typical sensation of heavy or poorly kneaded dough.

Why is Diablo's pinsa different?

Many pizzerias opt for fast processes and short fermentation times to optimize production. At Pizzería Diablo, we do just the opposite: we prioritize time, technique, and balance.

What sets us apart is based on:

Roman pinsa Pecado Original with Bísaro pepperoni and green pepper, a creative recipe from Pizzería Diablo in Andorra — Make it stand out

Whatever it is, the way you tell your story online can make all the difference.
**Slow fermentation for 72 hours**
Less yeast and greater hydration
Controlled rest to ensure regularity
Baked at high temperature to seal the dough and maintain lightness
This allows us to offer a crispy, tasty, and easy-to-digest pinsa, even when you decide to have seconds.

Ingredients that accompany the dough

Good dough only works if the product is up to standard. That's why at Diablo we work exclusively with authentic Italian ingredients, selected for their origin and quality.

Among them:

San Marzano tomato, grown in volcanic areas
Mozzarella Fior di Latte, mild and balanced
Parmesan PDO, basil-flavored oil, and cured meats from small Italian producers

Each pinsa is assembled to order and served on our signature elongated bases, designed for both sharing and individual enjoyment.

Creative recipes and names with identity

At Diablo, we don't believe in generic combinations. Our recipes are designed to stand out, without losing balance or consistency. Names such as Margarita La Loca, Drama Queen, and Pecado Original reflect a direct and honest way of presenting each offering.

Some of the most popular pinsas in Andorra:

Margarita La Loca: tomato, mozzarella, olives, and basil oil
Drama Queen: mushrooms and sweet ham in an intense combination
Original Sin: Bísaro pepperoni and green pepper for more robust flavors

Roman pinsa in-store or delivered in Andorra

Whether you eat in or order Roman pinsa for delivery in Andorra, the experience is carefully crafted. Our delivery and takeaway service is designed to ensure that the pinsa arrives in optimal condition, maintaining its texture, temperature, and structure.

We don't believe in soft dough or pizzas that lose quality along the way. If it comes from Diablo, it has to be done right.

Much more than a pizzeria in Andorra

Pizzería Diablo is not just a pizzeria. It is a project that took a chance on premium Roman pinsa when it was still an innovative concept in Andorra, and today continues to stand out with creative recipes, well-crafted dough, and a clear identity.

Because when the dough is well made, everything else falls into place.

Looking for premium Roman pinsa in Andorra?

Reserve a table or place your order online and discover why Pizzería Diablo is a benchmark for Roman pinsa, slow fermentation, and quality delivery in Andorra.

👉 www.diablopizza.delivery

Pizzeria Diablo: the sin is in the dough