Pinsa is trending — and with good reason. Its distinctive bite and lightness come from the combination of ingredients, careful dough handling and baking at high heat.
What makes Pinsa special?
Unlike many traditional pizza doughs, Pinsa dough is often made from a flour blend combining wheat flour and rice flour. Rice flour can make the crust seem crisper, while wheat provides structure and a mild flavour. Water and gentle handling complete the base.
Gentle kneading
A uniformly kneaded dough is half the battle. You can achieve this by hand, or more comfortably with an appropriate dough mixer – for example, as a dough mixer from Bernardi would. What's important is a steady, even knead for several minutes.
Resting develops flavour
Extended dough resting is another key. Whether at room temperature or in the fridge, allowing sufficient time often develops a finer aroma and an airy structure. That patience pays off in the final bake.
Baked hot — preferably in a wood-fired oven
Pinsa benefits from very high baking temperatures. That produces a crisp exterior and a tender interior. The necessary, consistent heat comes from powerful pizza ovens — for example, traditionally made wood-fired ovens from Italy. Strong top and bottom heat helps the crust brown quickly.
Three key factors
- Careful selection of ingredients: a flour blend with rice flour can add lightness and crispness.
- Long dough resting: time enhances flavour and an airy crumb.
- Baking at high heat: for a crisp crust and a soft interior.
Recipe collection: Pinsa to try at home
If you want to get started right away, here are proven recipe ideas using different approaches:
- Pinsa recipe from Essen & Trinken using various flours
- Pinsa recipe with Lievito Madre from Backstübchen
- Pinsa Romana from Italian Style Cooking
Tip: For consistently good results it's worth investing in reliable kneading equipment and an oven that maintains a stable, high temperature. That way the Pinsa stays crisp on the outside and light inside.