Pizza can be customized in so many ways that almost every country in the world has its own variation of this iconic dish. People usually think that pinsa pizza is just another spin on the regular pizza when they get introduced to it. But the truth is that pinsa is much more than that.
Pinsa, sometimes also known as pinza, has been relatively unknown outside Italy, where it has been present since Roman times. Recently, however, the dish started making its way to other parts of the world, particularly the United States, and is threatening to challenge pizza’s supremacy.
Pinsa is similar to pizza in a way that it’s made out of dough and topped with ingredients like tomato sauce and cheese. But the two also have many differences on and below the surface. So let’s check them out.
Shape
You can easily spot the difference between pinsa and pizza by just looking at them. Pizza has a circular shape, while pinsa has an oval shape.
Dough
While pizza dough is usually made with all-purpose flour, pinsa dough is made combining soy flour, rice flour, and wheat flour. Also, pinsa dough uses much more water and is fermented for up to 72 hours compared to pizza dough’s 24 hours. These differences cause pinsa to be less caloric and easier to digest.
Preparation
Pizza dough is usually tossed by hand or rolled by a pin. Pinsa dough, on the other hand, is pressed flat by fingers. The name of the dish gives away the preparation, as “pinsa” is derived from the Latin word “pinsere” which could be translated as “push by hand.”
The Taste
There is also a difference in taste as the crust of pinsa is considered lighter and airier than regular pizza. Pinsa is also softer on the inside due to its oval shape and higher water content.
