What is Pinsa Romana?
Pasta Al Gusto introduces Pinsa Romana, a modern take on an ancient flatbread once prepared by peasants living outside Rome’s imperial walls. It was considered so delicious that the ancient priests offered it to the gods.
With the dough recipe’s roots dating back to ancient Roman Empire times, the new Pinsa Romana is an evolution of pizza recreated from an old traditional family recipe incorporating modern techniques.
So, what is a Pinsa Romana? The word ‘Pinsa’ derives from the Latin word ‘Pinsere’, which literally translates to ‘push the dough by the hands’. Roman Pinsas are also known as Pinsa Romana. The base of a Pinsa Romana Pizza is made using a different method to usual pizza, and in return, this creates a unique end result.
Pinsa is described as ‘a cloud-like Pizza’ that has crispy textures on the outside and a super soft and scrumptious inside. The light, airy crusts and bubbly Pinsa Romana base contribute to a terrifically tasty pizza that all pizza lovers MUST try!
Difference Between Pinsa and Pizza
The main difference between Pinsa and Pizza you will notice is the unique oval shape. However, there are a number of differences between Pinsa and Pizza beyond aesthetics.
The dough is made from a combination of soy, rice, and wheat flour which makes Roman Pinsa a much healthier alternative to traditional pizza. The dough production process differs from usual pizza as it’s fermented for up to 72 hours and baked at a lower temperature. This ensures the dough is highly hydrated as it contains up to 80% water – leading to a number of brilliant health benefits!
The main Pinsa Romana’s features are:
- The Oval Shape
- The Friability (Crunchy outside and soft inside)
- The Digestibility (get by several leavening-maturation techniques)
- The one and only original blend of flour: wheat flour, rice flour, soy flour, and dried mother yeast.
- The Fragrance (due to the maturation process and mother yeast usage)
The dough production process differs from usual pizza as it’s fermented for up to 72 hours.
Pinsa Romana flour is made from:
- Wheat: wheat flour
- Soy: it helps the dough fixing and gives crunchiness
- Rice: it holds water when cooking and gives lightness
- Dried mother yeast: it gives digestibility and helps leavening and maturation process.
Pinsa Romana is ingredients rich in innovation, yet rooted in Roman tradition. Made with a revolutionary blend of four GMO-free flours.
Pinsa Romana is an evolution of pizza recreated from an old traditional family recipe incorporating modern techniques.
Pinsa Healthier Pizza Alternative...
Our authentic Pinsa does not contain additives, preservatives, or saturated fats. It’s Low Gluten content and No GMO.
Pinsa’s nutritional and high digestibility properties are two elements that really make the difference. 72-hour dough maturation process, more digestible, low calorie, low fat, and low gluten content compared to classic pizza dough. Our authentic dough is also made using all-natural olive oil and contains no added shortenings, additives, or preservatives throughout the recipe. Due to its organoleptic qualities, Pinsa Romana is a light and healthy Pizza that doesn’t make you feel bloated and doesn’t make you regret it.
Pinsa VS Traditional Pizza
How much better is it for you? Pinsa’s nutritional differences:
- 48% less sugar
- 85% less fat
- 100% less cholesterol
- 33% less KCal
- 80% hydration whereas traditional pizza has 50-60%.
- The presence of rice and soy flour means less gluten than the average pizza dough making it extremely digestible