Pinsa has attracted attention in recent years: crisp on the outside, airy inside and pleasantly flavourful. Our team has compiled the key characteristics — from the flour blend through hydration to dough handling.
What is Pinsa?
Pinsa is a flatbread typically made with sourdough and a blend of different flours. It is characterised by a very high dough yield (high water content) and a long, cool fermentation. The interaction of these factors produces an open crumb and pronounced roasted aromas.
Pinsa and pizza compared
The main difference lies in dough production:
- Flour blend and sourdough: Pinsa relies on a combination of wheat flour and other flours together with sourdough. Classic pizza dough is usually based on wheat flour, water, salt and yeast.
- Hydration: While pizza doughs typically sit around 60–70 percent hydration, Pinsa usually starts at about 80 percent. This favours an open, airy crumb and a crisp surface.
Flour types and their role
Pinsa commonly uses flours in addition to wheat:
- Wheat flour: forms the base and the gluten framework.
- Rice flour: can bind a lot of water and supports a crisp crust.
- Soy flour and chickpea flour: are added in some recipes for flavour and texture.
The exact blend varies by recipe or ready mix. If you mix your own, work towards the desired result gradually.
Dough development: time is the ingredient
An extended, cool rest is a central feature of Pinsa. The dough can mature in the refrigerator for up to four days. Long fermentation enhances flavour and structure — the dough is well developed before baking.
Practical tips for handling
- Soft, highly hydrated doughs can be handled gently and shaped on a well-floured work surface.
- Gently press the dough into an oval flat shape, taking care not to knock out too much gas.
- After the refrigerator proof, allow sufficient time for the dough to come to room temperature before baking.
Baking and topping
Pinsa is baked at high heat — in a pizza oven or in a home oven on a preheated baking stone/baking steel. Bake until the edge shows colour and the underside is crisp. Depending on the recipe, toppings are added before baking or some toppings are added after baking.
Key facts about Pinsa
- Pinsa dough usually contains a flour blend (e.g. wheat, rice, chickpea, soy flours) and sourdough.
- High hydration: typically around 80 percent water content.
- Long, cool rest: up to four days possible.
- Pinsa flour blends come as ready baking mixes or can be assembled yourself.
Ingredients and equipment
Ready pinsa flour mixes make the initial approach easier. For self-mixed doughs it makes sense to test different flours in small quantities. A dough mixer can noticeably simplify handling soft, highly hydrated doughs. Preheated baking stones or steels help during baking — in the pizza oven as well as in the home oven.
