Pinsa - fluffy and aromatic

What is so special about Pinsa? Why is there such a hype? And how do we get it right? These are the questions our team asks and these are the questions we answer. Pinsa is a kind of flat cake made from sourdough and other flours and has a particularly long resting time. The sourdough makes the pinsa fluffy, the dough is soft inside and pleasantly aromatic. The long resting time makes the dough digestible because no more fermentation processes have to take place in the belly. The dough is already ripe before baking and therefore does not burden the stomach. The flours wheat flour, rice flour and soy flour provide the crispiness and the crunchy crust. 

The difference between pizza and pinsa lies in the dough production. Pizza dough is made from wheat flour, water and yeast. Here, too, there are tricks for more crispiness (up to 20% semola in the dough). And here, too, there is the option of a long dough rise, which makes the dough more digestible and tastier. But the main difference between pizza and pinsa are the types of flour used and the sourdough. The water content is also very different. While pizza dough usually has a water content of 60-70%, pinsa starts at 80%.