What Are The Main Differences Between Neapolitan Pizza and Roman Pinsa?

Italy has such a vast gastronomic culture that it is enough to change two letters to have two very different products: we are talking about Neapolitan pizza and Roman pinsa, two delicious specialties that are often confused with the other. This is not the case: they are two excellent and delicious products. The first is classic, iconic, known throughout the world, the second is part of all those "new pizzas", although as a preparation it is very ancient, but that we are learning to know in these years thanks to the fusion between the art of bread making and that of the pizzeria. In extreme synthesis we can say that the recipe for Neapolitan pizza is more traditional, that of Roman pinsa, at least the current versions, is more contemporary. Let's see all the differences.

All the Differences Between Neapolitan Pizza and Pinsa

It is not a competition because even if they are both part of the "pizza world", they are two different products that have their own dignity. They are representative of two very important cities at an international level, such as Rome and Naples, and they are two highly appreciated products.

To talk about the differences between the two dishes we must start from the origins: Neapolitan pizza has been part of the Italian gastronomic tradition for centuries, with the first testimonies that place it in the Middle Ages and then become more similar to how we know it today starting from 1700. The Roman pinsa is instead at the same time very ancient and modern: its origins are to be found among the bakers of ancient Rome because it is a reinterpretation of the focaccia that the farmers cooked on stone with unsold ingredients. Its name derives from "pinsatura", the verb used to describe the rolling out of the dough.

Even the ingredients are very different, without going into the merits of the filling because now the limit of the topping is purely linked to the imagination of the pizza chef.

The basic dough is very different. According to the regulations, Neapolitan pizza can have 0 or 00 flour (the addition of type 1 soft wheat flour is permitted in small percentages), a little brewer's yeast, between 40 and 60 grams of salt and a percentage of water of around 60%. The Roman pinsa does not have a regulation but historically it is made with a mix of flours, also adding wheat flour, soy flour and rice flour, with a percentage of water that is around 80%. The maturation times are around 12-24 hours for the traditional round, but those of the pinsa are much longer.

Neapolitan pizza and pinsa are two excellent products of the Italian culinary tradition, with distinctive characteristics and peculiarities. Both deserve to be appreciated for their taste and their history and we are so lucky to be able to easily find them almost all over the world.