Pinsa Pizza

 From Rome with Love: The Ultimate Guide to Pinsa Pizza

Introduction

Pinsa pizza, a delightful reimagining of the traditional pizza, is taking the culinary world by storm. Originating from ancient Rome, this unique and flavorful dish offers a lighter, crispier alternative to the classic pizza we all know and love. With its distinct oval shape, airy crust, and combination of high-quality ingredients, Pinsa pizza has captured the hearts and taste buds of food enthusiasts everywhere. In this article, we delve into the fascinating history and unique characteristics of Pinsa pizza, exploring why it stands out as a must-try culinary experience.

History of Pinsa Pizza

The origins of Pinsa pizza can be traced back to ancient Rome, where it was a staple food for the lower classes. The name "Pinsa" comes from the Latin word "pinsere," which means to stretch or spread, referring to the method used to prepare the dough. Unlike the traditional round pizza, Pinsa pizza is characterized by its oval shape and lighter, airier crust.

In ancient times, Pinsa was made using a combination of wheat, barley, and millet flours, mixed with water, salt, and a small amount of yeast. This unique blend of ingredients resulted in a dough that was more easily digestible and had a distinct texture and flavor. Pinsa was traditionally baked on hot stones or in wood-fired ovens, giving it a crispy exterior and a soft, fluffy interior.

The modern revival of Pinsa pizza began in the early 2000s in Rome, spearheaded by a group of passionate bakers and chefs who sought to recreate the ancient recipe with a contemporary twist. They refined the dough by incorporating a blend of high-quality flours, including rice, soy, and wheat, which not only enhanced the texture and flavor but also made it more digestible. The dough undergoes a long fermentation process, typically 72 hours, resulting in a light and airy crust that is easy on the stomach.

Today, Pinsa pizza has gained popularity worldwide, celebrated for its unique characteristics and versatility. It can be topped with a wide variety of ingredients, from traditional Italian toppings like mozzarella, tomatoes, and basil to more creative and gourmet options. Whether you're a pizza traditionalist or an adventurous foodie, Pinsa pizza offers a delightful culinary experience that combines ancient tradition with modern innovation.

Pinsa Pizza Dough Recipe

Ingredients

• 300g Type "00" flour (Italian flour, finely milled)
• 100g rice flour
• 100g soy flour
• 400ml cold water
• 10g sea salt
• 2g dry yeast (or 6g fresh yeast)
• 20ml extra virgin olive oil

Instructions

1. Mixing the Dough:

   1. In a large mixing bowl, combine the Type "00" flour, rice flour, and soy flour.
   2. In a separate small bowl, dissolve the yeast in a bit of the cold water.
   3. Gradually add the yeast mixture and the rest of the cold water to the flour mixture, stirring continuously. It's best to use your hands or a dough scraper to combine the ingredients.
   4. Add the sea salt and olive oil to the dough, continuing to mix until the dough starts to come together.

2. Kneading the Dough:

   1. Transfer the dough onto a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic.
   2. Alternatively, you can use a stand mixer with a dough hook attachment, kneading on low speed for about 8-10 minutes.

3. First Fermentation:

   1. Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for 1 hour.

4. Cold Fermentation:

   1. After the initial rest, gently deflate the dough and divide it into 3-4 equal portions, shaping each into a ball.
   2. Place the dough balls in a container or tray, cover them with plastic wrap or a lid, and refrigerate for 24-72 hours. This extended cold fermentation helps develop the dough's flavor and texture.

5. Preparing the Dough for Baking:

   1. Remove the dough balls from the refrigerator and let them come to room temperature for about 2 hours before baking.
   2. Preheat your oven to its highest temperature (usually around 250-260°C or 480-500°F), ideally with a pizza stone inside to get it really hot.

6. Shaping the Dough:

   1. On a lightly floured surface, gently stretch and press each dough ball into an oval shape, about 1/4 inch thick. Be careful not to deflate the dough too much, preserving the air bubbles for a light, airy crust.

7. Topping and Baking:

1. Transfer the shaped dough onto a piece of parchment paper or a pizza peel dusted with flour or semolina.
2. Add your desired toppings.
3. Carefully slide the Pinsa pizza onto the preheated pizza stone or baking sheet.
4. Bake for about 10-15 minutes, or until the crust is golden and crispy, and the toppings are cooked to your liking.

Pinsa Pizza Sauce

Recipe

Ingredients

• 800g (28oz) canned San Marzano tomatoes (whole, peeled)
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Freshly ground black pepper to taste
• Fresh basil leaves (optional, for garnish)

Instructions

1. Prepare the Tomatoes:

   1. Drain the canned tomatoes and place them in a large mixing bowl.
   2. Crush the tomatoes by hand or use an immersion blender for a smoother texture. If using whole tomatoes, you can also break them up with a fork or potato masher.

2. Cook the Sauce:

   1. In a medium saucepan, heat the extra virgin olive oil over medium heat.
   2. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
   3. Add the crushed tomatoes to the saucepan, stirring to combine with the garlic and oil.

3. Season the Sauce:

   1. Add the sea salt, sugar, dried oregano, dried basil, and freshly ground black pepper to the tomato mixture.
   2. Stir well to ensure all the ingredients are evenly distributed.

4. Simmer the Sauce:

   1. Bring the sauce to a gentle simmer over medium-low heat.
   2. Allow it to cook for about 20-30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Taste and adjust seasoning as needed.

5. Cool the Sauce:

   1. Once the sauce has reached your desired consistency, remove it from the heat and let it cool slightly.
   2. If you prefer a smoother sauce, you can use an immersion blender to blend it to your preferred texture.

6. Store and Use:

   1. The sauce can be used immediately or stored in an airtight container in the refrigerator for up to one week.
   2. Spread a thin layer of the sauce over your prepared Pinsa pizza dough before adding your favorite toppings.

7. Optional Garnish:

1. After baking your Pinsa pizza, garnish with fresh basil leaves for an extra burst of flavor and a touch of freshness.

Pinsa Pizza Recipe

Ingredients

For the Toppings (choose your favorites):

• Fresh mozzarella cheese, sliced or shredded
• Cherry tomatoes, halved
• Fresh basil leaves
• Prosciutto
• Arugula
• Parmesan cheese, shaved
• Extra virgin olive oil

Preparing the Pinsa Pizza:

1. Shaping the Dough:

   1. Remove the dough balls from the refrigerator and let them come to room temperature for 2 hours.
   2. Preheat your oven to its highest temperature (around 250-260°C or 480-500°F) with a pizza stone inside.
   3. On a lightly floured surface, gently stretch and press each dough ball into an oval shape, about 1/4 inch thick.

2. Topping and Baking:

   1. Transfer the shaped dough onto parchment paper or a pizza peel dusted with flour or semolina.
   2. Spread a thin layer of the prepared sauce over the dough.
   3. Add your desired toppings.
   4. Slide the Pinsa pizza onto the preheated pizza stone or baking sheet.
   5. Bake for 10-15 minutes until the crust is golden and crispy and the toppings are cooked.

3. Serving:

   1. Remove the Pinsa pizza from the oven and let it cool slightly.
   2. Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, or any additional toppings like arugula or shaved Parmesan.
   3. Slice and serve immediately.

Tips for Perfect Pinsa Pizza:

• Quality Ingredients: Use high-quality flours and San Marzano tomatoes for the best flavor and texture.
• Cold Fermentation: Allowing the dough to ferment in the refrigerator for 24-72 hours enhances the flavor and texture.
• High Heat: Bake the pizza at the highest possible temperature to achieve a crispy crust.
• Don’t Overload Toppings: Less is more. Too many toppings can weigh down the dough and make it soggy.
• Use a Pizza Stone: A preheated pizza stone helps to achieve a crispy crust by distributing heat evenly.
• Freshness: Add fresh toppings like arugula or basil after baking to preserve their flavor and texture.

Conclusion

Pinsa pizza offers a delightful departure from the traditional pizza experience, combining ancient Roman culinary techniques with modern innovations. 

Its unique blend of flours, extended fermentation process, and careful crafting result in a light, airy crust that is both delicious and easier to digest.

By following the detailed recipe and tips provided, you can recreate this extraordinary dish in your own kitchen, enjoying the authentic flavors and textures that make Pinsa pizza so special.

Whether you stick to classic toppings or explore creative combinations, Pinsa pizza is sure to become a favorite for family dinners, gatherings, or any occasion that calls for a delicious and satisfying meal.

Embrace the art of Pinsa pizza-making and savor every bite of this ancient Roman treasure brought to modern life.