What is Pinsa Romana? Everything You Need to Know About It, Where it Comes From and The Differences With Pizza

Round, large, with a high and well-honeycombed crust, topped with tomato, mozzarella and basil: when we think of pizza, most of us think of Neapolitan pizza. But pizza, as we know, is not just one and actually varies depending on the region: from Genoese focaccia to Turin's pan pizza, from Palermo's sfincione to the low, crispy, crustless Roman pizza. Speaking of the Capital, however, in addition to traditional pizza, we also find pinsa, an evolution of pizza alla pala which, from a niche product, has become very popular in Italy and abroad over the last 20 years, giving rise to numerous pinserias. Let's see what the characteristics are and what the differences are between Roman pinsa and traditional Neapolitan pizza.

Historical Curiosities About Pinsa Romana

The term derives from the Latin pinsere, meaning to lengthen, and in fact the first thing that catches the eye is the ovoid shape. Already in ancient Rome, there was a sort of focaccia, made by grinding millet, barley and spelt, seasoned with salt and aromatic herbs, cooked on stone, which was however too hard to be eaten alone. This is why it was used as a "tray", on which rather juicy preparations were arranged which, by sponging the focaccia, made it tender and tasty.

This tradition has been handed down over the centuries until a family of Roman bakers, the Lambertuccis, identified more suitable flours, making pinsa able to be enjoyed in a similar way to pizza. One of the Lambertuccis' grandsons, Corrado Di Marco, later studied, together with his wife, a dietician, a mix of perfect flours, wheat, soy and rice, making it even softer and more digestible. After careful studies and experiments, in 2001 Di Marco registered the "Pinsa Romana" trademark and from that moment on, anyone who wants to open a pinseria must adhere to certain rules, first of all the use of flour mixes for pinsa that are controlled by the Original Pinsa Romana Association, created specifically for the protection and respect of the baked product that has now become popular.

The Differences Between Pinsa Romana and Neapolitan Pizza

At first glance, one would say that one is round and the other oval, a little elongated. Yet the differences between pinsa and pizza are many and concern above all the dough: flour, hydration and yeast give life to two different products.

1. The Flours

As we mentioned, the ancient recipe for pinsa included the use of millet, barley and spelt. While for pizza, soft wheat flour 0 or 00 is usually used, the dough for pinsa is made with 3 different flours: wheat flour, soy flour and rice flour. This choice, with particular attention to rice flour, also used for dusting the surfaces during rolling out, significantly affects both the quantity of water to be added to the dough and the digestibility of the product.

2. Hydration

Another important feature of pinsa is the amount of water: we are talking about 80% against 60% of the “standard” pizza. Achieving such hydration is only possible thanks to the presence of rice flour which absorbs a lot of water and which returns, at the end of the preparation, a dough that is very soft on the inside and crunchy on the outside.

3. The Yeast

Very little yeast, strictly dried sourdough , distinguishes the Roman pinsa. This obviously affects the leavening hours: if in the Neapolitan one they reach 48, in the Roman one it can exceed 72 hours. The entire leavening process must take place at controlled temperature and humidity. The slow maturation makes the dough very digestible and also less caloric than its Neapolitan “cousin”: for 100 grams of Roman pinsa the calories are only 180, while in that of pizza they fluctuate between 220 and 250.

Roman Pinsa's Characteristics

Among the obligations for a correct rolling out there is the prohibition of using a rolling pin, and that of adding other types of flour that are not those specifically indicated. Even for dusting the work surface, as we mentioned, only rice flour is used, capable of absorbing humidity.

The pinched rolling is another fundamental step that makes it particularly alveolate, very similar to a cloud. Once cooked, the pinsa must have a crunchy outside and soft inside dough and a bready scent.

How to Make Pinsa Romana at Home

Since it is a registered trademark product, it is particularly difficult to create the right combination of flours. This is why, to meet the demands of those who wanted to try their hand at this characteristic preparation, a mix of ready-made flours was studied, which are sold together with dried sourdough and rice flour for dusting. In this way, it is possible to make Roman pinsa at home.