Pinsa is a type of hand-pressed pizza dough which origins date back to the Ancient Roman period. The word “pinsa” comes from the Latin word “pinsere”, which literally means “to press the dough by hand”.
Pinsa romana is characterised by an oval, elongated shape and an extremely light texture, crunchy on the outside and soft inside. The shape is not the only difference between pinsa and traditional pizza. Pinsa, infact, is made from a mix of different flours (wheat, soy and rice) and Mother Yeast, while pizza is made with wheat flour only. This unique combination of flour, the high hydration of the dough (80%) and the long fermentation process donate pinsa its unique texture and lightness, which makes it easy to digest.

Pinsa is appreciated for its crunchy texture and flavoursome crust, which make it perfect to be topped with any type of ingredients, from vegetables to cured meats. Extremely popular in Italy, pinsa’s popularity is now spreading across many countries worldwide.
 
Cooking instructions:
Pre-baked pinsa bases. Place in the oven at 250°C and cook for 5 - 7 minutes.
 
Ingredients:
Mixture of flours (type 0 and type 1 soft wheat flour, re-milled durum wheat semolina, rice flour, freeze-dried "gluten" sourdough, enzymes), water, soy flour, yeast, extra virgin olive oil, salt.
 
 Allergens:
 For allergens, please see ingredients in bold.
 May contain traces of: milk, eggs, nuts, sesame, mustard.