What is Pinsa Romana and should you give it a try?
When we think about pizza today, it may be easy to forget the vast history that comes with this beloved food. Pizza was invented over 600 years ago, and in that time we have seen many different types of pizza. From the classic Thin Crust, to Calzone, Deep Dish and everything in between, it’s safe to say pizza is a diverse food. Pinsa was actually one of the original pizza types, often considered to be so good that ancient priests would even offer Roman Pinsa to the ancient gods!
So, what is Pinsa? Pinsa (pronounced “peen-sa”) is a Roman dough recipe which has been a part of Roman artisan baking and cooking for many years. Today, it has been refined and perfected to appeal to the modern day pizza fanatics. Its ingredients contain up to 80% water and a blend of non-GMO “zero” wheat, rice, soy, and sourdough flours, which makes Pinsa easily digestible and simply irresistible.
Pizza made with this dough is considered an Italian delicacy and it’s only recently beginning to be discovered outside of Italy. The name Pinsa comes from the term “pinsere,” which means “push the dough by hand” in Latin. You may have heard of Pinza, but to clarify, Pinsa and Pinza are the same thing, they just have slightly different spellings based on where the term is being used.
Below are the differences between Pizza and Pinsa, so we wanted to share them with you, as it may help you when it comes to deciding which dough to order for your pizza oven at home!
Pinsa Differences:
- Made from all-purpose flour
- Most commonly served in an oval shape
- Fermentation for Pinsa ranges from 48 to 72 hours
- The dough uses more water than standard pizza dough
- Thinner and lighter in texture
- Pinsa dough is pressed and flattened by hand
Pizza Differences:
- Made from wheat flour
- Circular in shape
- Pizza dough ferments for a minimum of 24 hours
- Contains more flour than pinsa dough
- Variety of crust thicknesses
- Pizza dough is tossed or thrown by hand
Some say that Pinsa could be considered a healthier option when it comes to Pizza. This is due to the fact that it has less starch, less glutens, less cholesterol, less sugar and less fats! The dough is also made using all-natural olive oil and contains no added shortenings, additives or preservatives throughout the recipe. Doesn’t that sound great?
So, if you’re looking for something new to try, that has a wonderful history you can tell your guests about at the dinner table, AND it’s easier to digest, why not order some of our Pinsa dough balls and celebrate the pizza that’s fit for a God!
Credit to Angalena Malavenda from “Webrestaurantstore” and Basil & Grape restaurant in Croydon, for providing some of the facts in this blog post.
