Pinsa romana had an extraordinary success in recent years because it has been able to respond to the new needs of consumers, who are increasingly attentive to the quality of food, but also to its lightness and digestibility.
Born from the intuition of Corrado Di Marco in 2001, the pinsa romana stands out for its innovative dough, which combines different flours to obtain a fragrant product, crunchy on the outside and soft on the inside, with a reduced calorie content.
The catering industry has quickly adopted pinsa as a alternative and in addition to consolidated italian products such as pizza and focaccia. Its oval shape, unique consistency and ease of preparation make it an ideal product for multiple applications, from food service to fast food. Without forgetting the end consumer, who can buy a pre-cooked pinsa in supermarkets and make it at home in just 5 minutes in the oven.
In this article we answer the most frequently asked questions about pinsa romana, delving into its distinctive features and providing references for further details.
What is a pinsa romana?
Pinsa romana is a baked product based on a highly hydrated dough and composed of a mix of three selected flours. It was born in 2001 from an intuition of Corrado Di Marco, who wanted to create something new and original for respond to growing demand of lighter and more digestible foods, without giving up on taste.
Its peculiarity lies in the highly hydrated dough, which gives an external crunchiness balanced by a soft interior. The oval shape and lower caloric content compared to other similar products make it an attractive choice for consumers, and consequently a strategic opportunity for catering and food retail.
Although it is not an ancient dish, its name derives from the Latin pinsere, which means to crush, to press, in reference to the dough processing technique, which gives the surface the typical texture with depressions and bubbles.
What is the difference between pizza and pinsa?
Le main differences between pizza and pinsa lie in the dough and the preparation method, as well as in the shape. Pinsa Di Marco is made from a blend of wheat, soy and rice flours, which gives it greater lightness and a more open, airy texture compared to traditional pizza. Not surprisingly, alongside the comparison with pizza, a very common topic is the relationship between pinsa and focaccia. Moreover, pinsa dough has a higher hydration level (up to 80%), which also contributes to its excellent digestibility.
Another distinctive element is the leavening of the dough. While traditional pizza can have a maturation of 12-24 hours, pinsa requires a longer process, up to 72 hours, promoting the degradation of starches and improving the digestibility of the final product.
The form, although secondary, is another difference: the pinsa has an oval and irregular shape, while pizza is generally round. From a commercial point of view, pinsa is positioned as a modern and gourmet alternative, suitable for those looking for a lighter product without sacrificing quality and taste.
What are the flours used for pinsa?
The dough of the pinsa is distinguished by the use of a blend of three selected flours: wheat, soy and rice. This combination, whose proportions are kept secret, was studied by Corrado Di Marco to guarantee lightness, crunchiness and high digestibility of the final product.
- Wheat flour: it is the base of the mixture and provides the structure of the dough, contributing to the formation of the gluten mesh necessary to give elasticity and resistance;
- Soy flour: improves internal softness, as well as giving a slightly more intense flavour;
- Rice flour: promotes hydration and contributes to the characteristic alveolation, as well as making the surface crispier after cooking.
Thanks to this formulation and to a superior hydration compared to traditional doughs, Roman pinsa is highly digestible and less caloric than other similar products.
Leavening and hydration of the pinsa for a perfect dough
Roman pinsa owes its characteristic lightness and digestibility to two other factors: the high hydration of the dough (about 80%) and the long leavening times (72 hours). These two factors, apparently technical, are in reality the real secrets that distinguish pinsa from many others baked goods.
Pinsa Hydration: When Water Makes the Difference
With a hydration of approximately 80%, pinsa dough contains significantly more water than many other baked goods. This high water content has numerous advantages:
- Open and irregular alveolation: water promotes the formation of air bubbles during leavening, creating that characteristic spongy structure;
- Light and crunchy crust: the evaporation of water during cooking generates steam which contributes to the formation of a thin but crunchy crust;
- Greater digestibility: a more hydrated dough is lighter and less heavy to digest;
- Optimal conservation: high hydration keeps the product soft for longer.
The leavening of the pinsa: 72 hours to create a unique flavour
The long leavening of 72 hours represents the other pillar of the Roman pinsa. During this prolonged process fundamental chemical transformations occur:
- Development of aromas: yeasts and lactic bacteria produce complex aromatic compounds that give the pinsa its characteristic flavour;
- Gluten Strengthening: the gluten mesh develops gradually, giving elasticity and resistance to the dough.
Managing these two aspects correctly requires experience and in-depth technical knowledge. To learn more about all the phases of the process and discover the secrets of the manufacturing process, you can consult our complete guide to pinsa dough, where you will find the detailed procedure to obtain extraordinary results.
The history of pinsa: who invented it?
It is rumored that Roman pinsa is an ancient recipe, dating back to Roman times. This is not the case. Although the name derives from the Latin pinsere, Pinsa is a recent invention, having been created in 2001 by Corrado Di Marco, entrepreneur and master of the white art.
Analyzing the food trends of the time, Di Marco understood that consumers were looking for a product that combined taste, lightness and digestibility, a mix of factors that the widespread pizza was unable to bring to the table. From this intuition was born the pinsa romana, which after a period of adjustment It has rapidly spread both in Italy and abroad, becoming a modern and versatile alternative to traditional baked goods.
Where can you taste (or buy) a Roman pinsa?
Roman pinsa has rapidly spread throughout the world of catering and food retail, becoming an increasingly sought-after product both in specialized establishments and in large-scale distribution.
Those who want to taste it freshly baked can find it in pinserias, pizzerias, restaurants and street food, where it is offered with a wide variety of fillings, from the classic “Margherita” combination until gourmet versions with refined ingredients. Today, many places offer it as an alternative to traditional pizza, even in single or sharing formats.
For those who prefer to prepare it at home, pinsa is available in various versions in supermarkets and specialized shops: we are talking about pre-cooked bases, to be stored in the fridge, at room temperature or in the freezer, ready to be filled and baked in a few minutes.
Finally, given the easy transportability of the product, the pinsa fits perfectly with the food delivery trend and thus becomes easily accessible even for those who want to enjoy it comfortably at home without having to prepare it.
What is a pinseria and how to open one
A pinseria it's a place specialized in the preparation of Roman pinsa and able to enhance its distinctive characteristics, namely the highly hydrated dough, the long leavening and the lightness. Unlike a traditional pizzeria, here the focus is exclusively on the pinsa, which is made starting from flours and not from pre-cooked bases. The pinsa, in these places, is often offered with a wide variety of fillings, from classic to gourmet.
Opening a pinseria requires careful planning, starting with the choice of location and the selection of reliable suppliers for flours and ingredients. Professional equipment is also needed, such as mixers and suitable ovens, as well as specific skills in processing the dough. Unlike pubs or other places that may not have the skills or equipment ad hoc, a pinseria produces pinsa from scratch (i.e., from flour), enhancing its quality and artisanal characteristics.
In the end, a marketing strategy effective is essential. Promote the place on social media, collaborate with food influencers and integrate the food delivery service can make the difference in the success of the business. What is certain is that, in a constantly evolving market, pinsa represents an interesting opportunity for those who want to invest in an increasingly sought-after product.
Pinsa recipes: how to amaze your palate
Pinsa is a chameleon: its versatility makes it perfect to satisfy every type of palate, from the simplest and most genuine preparations to the most elaborate and gourmet ones. Thanks to its lightness and crunchiness, it lends itself to fresh and light combinations, but also to more refined dishes, perfect for the most demanding customers.
Furthermore, its nature makes it ideal for particular portionings, as finger food or mini-portions, offering a unique experience, ideal for events, aperitifs and special occasions. The combination of tradition and innovation allows you to experiment with ever new combinations, offering a touch of originality and quality.
Does pinsa make sense in a diet?
Complex topic, given the many variants in play. Given that the topic should always be addressed with the support of professionals, the answer depends from the type and purpose of the diet.
Pinsa is a source of carbohydrates, has no animal fats, is low in sugar and, overall, has a limited caloric intake, at least in relation to other products in the same segment: approximately 230 calories per 100 grams of product. So it is certainly a product that can be integrated into most diets, provided that the quantities and filling are correctly evaluated.
Vegan and vegetarian menus: why choose pinsa
Pinsa is an ideal choice for a vegan or vegetarian menu because it does not contain ingredients of animal origin. For vegan dishes, it can be stuffed with a variety of fresh ingredients, such as vegetables, legumes, dried fruit and vegetable sauces, while for vegetarians you can also add a layer of cheese or ingredients containing eggs. For restaurateurs, including pinsa in the menu represents a great opportunity to attract an increasingly attentive to sustainability and ethical food choices.
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