Pinsa vs. pizza: These delicatessens are similar but not identical. Try to believe!
Have you ever tried Pinsa Romana?
It may look like pizza, but it's not! Pinsa Romana is a specialty of central Italy similar to traditional pizza, but distinctive for the making techniques. It is considered an ancestor of the classic pizza, and it is known and consumed since ancient times. Pinsa Romana is a healthier and more digestible version of traditional Neapolitan pizza. The name comes from the old Latin verb "pinsère" which means to stretch, extend. It is a reminder of the technique used to shape bread, pizza, and focaccia.
Pinsa vs. pizza
Some describe Pinsa as the lightest and healthiest version of pizza. Pinsa has less flour than pizza, and it is also crunchier. The dough contains 80% of water (pizza reaches 50%). That is the reason why Pinsa is lighter and easy to digest. Overall, Pinsa Romana also has fewer calories than pizza. What does a Pinsa look like? The shape is oval; the pie is crunchy outside but is very soft inside. While traditional pizza crust is chewier, Pinsa is crispier.
Three different flours mixed together
A peculiarity of Pinsa is the composition of the dough which must contain a precise mix of wheat flour (type 0), rice flour (for lightness), soy flour (for crunchiness), and mother yeast (for digestibility). The proportion of the three different flours varies according to recipes and family traditions. Another peculiar characteristic is the slow leavening process: from 48 to 120 hours.
Pinsa has had in the last years a sort of rediscovery. In 2000 the first "pinserie" opened in Rome. The success of Pinsa Romana and its modern evolution have a recent history. Today's Pinsa is the brainchild of Roman entrepreneur and baker Corrado Di Marco. He created the trademark "Originale Pizza Romana" and the famous mix of flours whose exact proportions are secret.
Pinsa has a countless delicious variant
Pinsa can be topped with classic ingredients such as tomato and mozzarella or vegetables. Also, it can be served plain, with extra virgin olive oil and oregano. One of the most loved versions is the one with cold cuts such as prosciutto, speck, or mortadella. If you go to Rome, you cannot miss one of the countless pinserie. In this city, Pinsa has countless delicious variants. Some of the pinserie in Rome serve the most appetizing Pinse, such as pinsa with "Straccetti di Manzo" (Beef Rags); potatoes, sausage, and eggs; carbonara; provola and speck. You can even find a sweet version with Nutella. In short, the variations are endless, and there is something for everyone! You're spoiled for choice. Which one is your favorite?