description Pinsa Romana Overview
Pinsa romana is a type of flatbread that originated in Rome, Italy, characterized by its elongated oval shape and airy, crispy crust. The dough is made from a unique blend of wheat flour, rice flour, and soy flour, which contributes to its light texture and lower calorie density compared to traditional pizza dough. It uses a high percentage of water and a long fermentation process. Though inspired by ancient Roman flatbreads, the modern version was developed and trademarked in the early 2000s for commercial pizzerias.
insights Ranking position
Pinsa Romana ranks #79 of 142 in the Flatbread ranking, behind Luchi, ahead of Batbout.
help Pinsa Romana FAQ
How is pinsa romana different from Neapolitan pizza?
Pinsa is usually shaped as an elongated oval and baked with a crisp exterior and airy interior. Neapolitan pizza is traditionally round and is associated with a softer center and a pronounced raised rim.
Why is pinsa dough so airy?
Pinsa dough commonly uses high hydration and a long fermentation, which encourage an open crumb. Many modern recipes also use a blend containing wheat and rice flour, although formulas vary by producer.
Does authentic pinsa romana always contain soy flour?
Not necessarily, because commercial and restaurant flour blends differ. Wheat and rice flour are common, while soy appears in some well-known modern pinsa formulations rather than every recipe.
Should pinsa be topped before or after baking?
Many bakers partially bake the shaped base first, then add toppings and return it to the oven. Delicate ingredients such as prosciutto, arugula, or fresh cheese can be added after the final bake.
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