What is Special about Pinsa?

The secret of Pinsa lies in the combination of ingredients and the way the dough is made. Unlike traditional pizza, the dough for Pinsa is made from a mixture of wheat flour, rice flour, and water. Rice flour makes the dough lighter and crispier, while wheat flour gives it a pleasant texture and a mild taste. Optimal is the even kneading of the dough for a few minutes, as a dough kneader from Bernardi does.

Another important factor is the long resting time of the dough. By letting the dough rise for a longer time at room temperature or even in the refrigerator, it develops a special flavor and an airy structure. The way Pinsa is baked also contributes to the unique texture. Unlike traditional pizza, Pinsa is usually baked in a wood-fired oven at high temperature, leading to a crispy crust. Baking in a wood-fired oven has many advantages. One of them is the high and very consistent temperature, which is especially achieved with traditionally crafted wood-fired ovens from Italy. The result is a Pinsa with a crispy, airy crust and a soft, light interior. 

In summary, the secret of Pinsa lies in the careful selection of ingredients, the long resting time of the dough, and the special way of baking. All these factors contribute to the unique texture and delicious taste of Pinsa, making it a popular dish in Italian cuisine.

We have put together a small collection of different Pinsa recipes here.