Roman pinsa

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Roman Pinsa, Pinsa Romana in Italian, is a traditional Italian flatbread that’s crispy on the outside and soft on the inside. It’s a healthier alternative to pizza, with a lighter texture and a slightly nutty flavor. While pizza comes from Naples, the Roman pinsa recipe comes from Rome, hence the name.

Why you’ll love this recipe

If you’re a pizza lover, you’ll definitely want to try and make your own pinsa! It’s a Roman specialty that’s similar to pizza but with a lighter, crispier crust. It will be easier to eat and digest than a pizza.

You can either cook your toppings or place them after. This leaves you more freedom (and time) to choose what you’d like to opt for.

Ingredients

The most peculiar aspect of a Roman pinsa recipe is that it requires three different types of flour.

To make Roman pinsa, you’ll need the following ingredients:

• All-purpose flour
• Rice flour
• Soy flour
• Dry yeast – you can use fresh yeast too
• Water
• Olive oil – if available, prefer extra virgin

The combination of different flours gives the pinsa its unique texture and flavor. All-purpose flour provides the structure, while rice and soy flours add crispiness and nuttiness to the crust.

Roman pinsa recipe step by step

In order to explain how to make a Roman pinsa, we will focus on two areas: firstly, the dough, and then what it’s done after the dough is ready.

Pinsa dough

As for pizza, it all comes down to how to make a perfect pinsa dough.

Start by mixing the three types of flour and the yeast in a bowl. Gradually add water to the bowl, saving about 50ml for later. Knead the dough by hand and add oil and salt.

Continue working the dough for 15-20 minutes. The dough should be elastic and relatively dry. Cover the bowl and place it in the fridge for at least 24 hours.

After the dough is ready

After 24 hours, divide the dough into two smaller portions and let it rest for four more hours in the fridge. Then spread each ball of dough on a tray. Mix the 50 ml of water remaining with some oil and coarse salt, and spread it on the two pinsas.

Preheat the oven to 250°C and cook for ten minutes. Remove the pinsa from the oven and, for a classic choice of toppings, add tomato sauce, mozzarella, oil, and salt. Cook at 200°C for ten more minutes.

Toppings

We took the safe road and prepared two pinsas with classic toppings: one with tomato sauce and mozzarella (a classic Margherita if you please) and the second with mozzarella and zucchini.

In our cases, we preferred to cook the ingredients but, as mentioned, feel free to add them fresh if you like. Here are a few more suggestions for your toppings:

• Make a Margherita but add fresh basil on top. We did not have it but next time we’ll make sure to add it.
• A must-try topping is mushrooms, truffle oil, and ricotta cheese. The earthy flavor of the mushrooms pairs perfectly with the truffle oil, and the creamy ricotta cheese adds richness to the dish.

If you have a sweet tooth, there are plenty of sweet pinsa you can try out. For example:

• A sweet pinsa with fig jam, gorgonzola cheese, and walnuts, is the number one suggestion.
• A more classic version is making a Roman pinsa topped with Nutella, or pistachio cream and chocolate (pizza with pistachio and chocolate here).

Tips

Making pinsa may not be easy, so it’s important to follow the instructions carefully. To help you succeed, take these tips into account:

• When working the dough, make sure it’s elastic and slightly wet. You don’t want a completely dry dough when you let it rest.
• Don’t overload your pinsa with many toppings or it may become soggy. Choose a combination of a few.
• If you have, use a pizza stone. Whether you have one or don’t, use an oven that goes over 250°C.

Origin

Pinsa is the result of over a century of baking creativity and experience that has been developed in Rome. The word “pinsa” comes from the Latin verb “pinsere,” which means “to push the dough by hand.”

While modern pinsas are relatively recent, we can trace this dish back to the Roman Empire, where it was so highly regarded that the priests offered it to the gods.

The Roman pinsa recipe has evolved over time and the first pinsa was not how we know it today. The first pinsa restaurants opened in Rome around 20 years ago, but now the Roman pinsa is well known in all Italy and abroad as well.

Difference between Pinsa and Pizza

When it comes to Pinsa and Pizza, the main difference lies in the dough. While pizza dough is made with wheat flour, the dough of the pinsa is made with a combination of wheat, rice, and soy flours, which gives it a unique texture and flavor.

Pinsa dough is also left to rest for up to 48 hours, while pizza dough can also rest for a shorter time.

Pinsa is also typically lighter and crispier than pizza, making it a healthier option for those looking to indulge in some Italian cuisine.

Overall, while both pinsa and pizza are delicious options, pinsa offers a unique and healthier alternative that’s worth exploring.

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