Everything You Need to Know About Pinsa Romana

What is pinsa romana?

Pinsa is a style of hand-pressed pizza dough that is becoming increasingly popular outside of Italy. Described as ‘light as air’ and ‘like biting into a cloud’, this impossibly light pizza base is soft and fluffy in the centre, with a crisp, crunchy bite to the edges. It can be loaded with all your favourite toppings, just like a regular pizza. Pinsa is low-calorie, low-gluten, but high on flavour. The light, airy crusts and bubbly pinsa romana base contribute to a delightful dish that all pizza lovers must try.

Who invented pinsa romana?

You’d be forgiven for thinking that pinsa romana must be a modern invention, but its origins can actually be traced back to Ancient Rome. The name ‘pinsa’ is based on the Latin word ‘pinsere’, meaning ‘dough pushed by hand’, as pinsa is pressed into its oval, flatbread shape by hand instead of being thrown and spun like most pizza. 

Believed by some to be the oldest form of pizza, pinsa-like flatbreads have been a local speciality in Rome for centuries. The traditional recipe has been revisited several times over the centuries, until nowadays. The modern recipe we enjoy today was developed by baker Corrado di Marco in 2001. Now it seems that the rest of the world is starting to catch on, thanks to di Marco’s updated recipe and its melt-in-the-mouth texture and delicious flavour. 

Differences between pinsa and pizza

As to whether pinsa counts as ‘true’ pizza, the jury’s still out. Ask two different bakers and you’re likely to get two different answers. Certainly, there are similarities. Both are savoury, fermented doughs, and both are usually served with tomato sauce, mozzarella, basil and a variety of other toppings. 

But there are also several differences. Pinsa is much lighter in texture than traditional pizza, and tends to be thinner than most pizza bases. As well as being a lighter bite, pinsa is also easier on the digestive system, as it is fermented for at least twice as long as traditional Neapolitan dough, meaning the yeast has finished working before the pinsa even enters the oven. Pizza is made with wheat flour, while pinsa is made with a mix of different flours, making it lower in gluten and higher in protein. 

There are also differences in the way pinsa and pizza are made. While a pizza is traditionally spun in the air to achieve its iconic circular shape, pinsa is a far wetter dough, making it difficult to throw. Instead, the chef simply presses the dough flat, giving pinsa a more uneven, rustic surface. Both types of dough are baked in a pizza oven, but pinsa is cooked at a lower temperature for longer. 

Unsurprisingly, given its airy texture, pinsa is lower in calories than regular pizza. It is also lower in fat and salt and higher in protein, making pinsa a lighter, healthier choice than other types of pizza. That extra time fermenting gives pinsa a stronger, more complex flavour, so it doesn’t need to be loaded with unhealthy toppings to make an impact. This makes it a popular choice for vegans, as well as healthy eaters in general.

Pinsa dough recipe

Serving: 6 pinsa

Ingredients

17-3/4 oz. (500 grams; about 3-3/4 cups) bread flour, more for dusting

1-3/4 oz. (50 grams; 1/4 cup plus 1 tsp) white rice flour

1 oz. (30 grams; 1/3 cup plus 1 tbs) soy flour

1/8 oz. (3-1/2 grams; 1/2 tbs) active dry yeast

1-3/4 cups (400 grams) cold filtered water (refrigerator temperature)

1 Tbs. plus 1/2 tsp. (14 grams) fine sea salt

1 tbs (10 grams) extra-virgin olive oil; more for brushing onto the shaped dough for grilling

Vegetable oil or nonstick cooking spray, as needed

Preparation

Combine the bread, rice, soy flours and yeast in a stand mixer fitted with a dough hook.

Mix in 1-1/2 cups of water, and knead on low speed until the dough comes together and no dry flour remains for about 3 minutes. 

Mix in the salt and olive oil and knead on medium speed. Add the remaining 1/4 cup of water gradually as you knead.

Increase the speed to medium-high after 2 to 3 minutes. Knead until the dough is smooth and elastic, about 10 minutes. 

Cover tightly with plastic wrap and let rise in the refrigerator for 24 hours in a bowl lightly greased with vegetable oil.

Turn the dough out onto a well-floured surface. Divide it into 6 equal pieces, weighing around 165 grams (5.8 oz.) each.

Taking each piece one at a time, fold the corners into the center in order to attach them. Do not flatten. Repeat with the remaining dough pieces. 

Grease a baking sheet and place the roughly shaped dough balls on it. Make sure there is enough space between the pieces so that they can double in size without touching. Lightly sprinkle the dough with bread flour, and cover the baking sheet with plastic wrap. Allow the dough to rise at room temperature for two to three hours until doubled.

Prepare the pinsa topping while the dough is rising. Well ahead of baking, heat the grill to 660°F/350°C

On a floured surface, place one dough ball, then sprinkle more flour on top. Working from the centre outward, shape the dough into an oval by pressing your fingers into the dough, gently stretching and pulling, until it measures approximately 6 inches by 10 inches.

Brush one side of the dough with olive oil. Gently lift the dough, spreading your fingers flat underneath to prevent tearing. Shake off any excess flour. 

Place the dough on the grill grate, oiled side down. Bake for 30 seconds with the lid closed. Brush the unoiled side of the dough with olive oil. Use tongs to release the dough from the grate and flip it over. Bake for another 30 seconds with the lid closed. Flip every 20 to 30 seconds until both sides are golden brown, about 3 minutes. 

Place on a plate with the hottest side facing upward. Add the toppings and serve.

How to top pinsa romana

With pinsa, your options are endless; it's 100% customisable – you can be as creative or as traditional as you like with the toppings. Whether you have picky eaters like children or adults with more refined taste buds, you can craft a pinsa to please both.