Pinsa

Pinsa, also called pinsa romana, is a traditional Roman dough preparation that sits between pizza and focaccia. It is made from two flours, wheat flour and rice flour, with sourdough and plenty of water added. Pinsa dough is kneaded gently and needs a long rising time. This mix creates an extra crispy crust and a deliciously soft, airy interior. The name comes from the Latin ‘pinsere’, meaning to pull or stretch: a reference to pressing and pulling the dough with the fingertips until it has the right shape. Pinsa has a characteristic oval shape and is therefore often served on a rectangular wooden board, topped with various ingredients. From tuna to mozzarella, the possibilities are endless!