Distinct characteristics that set one pizza apart from another
In the heart of Italian culinary innovation, a new star has risen - Pinsa Romana. This elongated oval flatbread, a revival of an ancient Roman recipe, has taken the food world by storm. While the original creator remains a mystery, Pinsa Romana has put its stamp on the culinary scene with its unique dough blend, long fermentation, and light baking techniques.
The dough, a harmonious mix of pizza flour, type 00 or 550, yeast, sourdough, salt, olive oil, and cold water, is the heart of Pinsa. Unlike traditional pizza dough, Pinsa dough contains less oil and yeast, making it a lighter and healthier choice. This lower oil and yeast content also means fewer calories, a welcome news for health-conscious food lovers.
The dough's long fermentation period, up to three days, contributes to its improved digestibility compared to classic pizza. After being mixed, the dough is covered and rested in the refrigerator for 24 to 72 hours. After this period, the dough is divided into portions, shaped into flat oval discs, and allowed to rise at room temperature for another two hours.
Before baking, the Pinsa can be pre-baked in a hot oven (230 to 250°C) for a few minutes. After pre-baking, a variety of toppings can be added, and the Pinsa can be baked until the crust is crispy. The versatility of Pinsa's dough allows for both traditional savoury toppings and sweet ones. Seasonal vegetables, mushrooms, anchovies, antipasti, various cheese types, ricotta, hummus, pesto, apple slices with cinnamon and sugar, goat cheese with caramelized pears, and dark chocolate with a hint of chili are just a few suggestions.
The Federal Center for Nutrition (BZfE) has acknowledged the differences between Pinsa and Pizza, stating that they are more than just their shapes. Pinsa's elongated oval shape sets it apart from the traditional round pizza.
While the original recipe for homemade Pinsa dough is not provided, it is known that the original Pinsa recipe uses a combination of wheat flour and sourdough. This blend, along with the long fermentation and light baking techniques, results in a unique flavour and texture that sets Pinsa apart from its round counterpart.
So, whether you're a pizza lover looking for a new twist or a health-conscious foodie seeking a lighter option, Pinsa is worth a try. Its versatile dough, unique flavour, and improved digestibility make it a standout choice in the world of flatbreads.
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