The puffy oval pies here have a soft interior and crisp-edged crust, the light texture derived from a blend of rice, soy and wheat flour imported from Rome. This chic Williamsburg spot is not a pizzeria, though. Instead, pinsa, the multigrain flatbread ancestor of pizza, is the highlight. Toppings range from classic (mozzarella, tomato, basil) to innovative (crema di Pecorino, artichokes, bottarga, fresh mint) and a pizza wheel is provided to cut your own slices. Antipasti, pasta, roast fish and pork chops round out the menu.