Pinsa Romana US

Here at Pinsarella we think that to have really fresh and quality Italian food we need to produce it locally. That’s why we make Pinsa, Roman Style Pizza, & Mozzarella locally. Only in this way we can re-create the real taste of Italy everywhere.

Our Top Pinsa Crust

Difference between Pizza and Pinsa Romana

Pinsa is the Ancient Roman Pizza. A lighter, healthier version of our beloved authentic Italian Pizza. This mouthwatering Pinsa is characterized by a crunchy outside with a soft inside, artisan hand-stretched oval shape. Pinsa dose not contain additives, preservatives, saturated fats. It’s Low Gluten content, egan, Organic, 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 an low gluten content compared to classic pizza dough.

Roman Style  Pizza: origins and evolution

Pinsa origins date back to the Roman Empire. In those ancient days the pinsa was used as a “tray", and some rather juicy culinary preparations were placed on it, like stewed meats. The dough, in fact, cooked on stone, was excessively hard to be eaten alone. It was the encounter with the peasant culinary tradition that gave new meaning to the term pinsa.

With  the offer of new flours and cereals, from wheat to kamut, but also barley, spelled and millet, and the addition of wild aromatic herbs, pinsa chenged many time its recipe during the history until was perfected in modern times with the use of wheat, soy and rice flours. Compared with the classic pizza dough, the pinsa needs a different amount of water, and a lower percentage of yeast. The result is a more digestible and less caloric preparation.

Peculiarities of the Roman Pinsa Dough

The easy digestibility of the pinsa, but also its friability and fragrance (try to bite it and you will notice how to an external crisp corresponds a surprising internal softness), depend from the long leavening (minimum 48 hours), the high hydration of the dough (minimum 80% water), the mix of flours, the presence of mother yeast, the absence of animal fat and the limited amount of EVO oil.
In addition, the dough is worked in a completely different way from pizza, giving rise to a unique product.

The softness inside the crust is mainly the result of rice flour.

The recipe of the Roman pinsa: it all starts with the choice of the Pinsarella Mix of Flours. As already indicated, over the centuries the pinsa has been the subject of a series of reinterpretations;  however, this has always been done with great respect for the original recipe.

Peculiarities of the Roman Pinsa Dough The easy digestibility of the pinsa, but also its friability and fragrance (try to bite it and you will notice how to an external crisp corresponds a surprising internal softness), depend from the long leavening (minimum 48 hours), the high hydration of the dough (minimum 80% water), the pinsarella mix of flours, the presence of mother yeast, the absence of animal fat and the limited amount of EVO oil. In addition, the dough is worked in a completely different way from pizza, giving rise to a unique product. The softness inside the crust is mainly the result of rice flour.

Pinsa Versatility Products. You will only have to preheat the oven (in static mode at 250 °) and proceed with the seasoning of the pinsa, based exclusively on extra virgin olive oil, coarse salt and rosemary. You will only have to preheat the oven (in static mode at 250 °) and proceed with the seasoning of the pinsa, based exclusively on extra virgin olive oil, coarse salt and rosemary. Obviously nothing prevents you from bringing a richer pinsa to the table, perhaps by proposing a gluten-free pinsa, or by adding cherry tomatoes and slices of buffalo mozzarella at the end of cooking. Furthermore, you can opt for the classic Marghertita with mozzarella and tomato sauce, broccoli and sausage, tuna, onions and beans, there are hundreds of recipies and creative ways to dress a pinsa crust.