Pinsa Romana, simple known as Pinsa, is a dish that’s quite similar to conventional pizza in terms of how it is served and consumed but relies on different cooking techniques. The name Pinsa comes from “Pinsere” which is a Latin word but in Italian, it means to spread or stretch.
Features that separate pinsa from a pizza include the following:
– Dough has a higher amount of hydration which makes it easier to digest than a pizza
– Cold water is used for making dough and it contains fewer fats and carbs
– Recipe consists of soy flour, dried mother dough, rice, and wheat
Soy flour, dried mother dough, rice, and wheat