Pinsa Flour
the secret behind the real pinsa
The Secret is Out
Pinsa Flour
The True Magic of Pinsa Flour
The magic of Pinsa flour lies in its unique blend of wheat, rice, soy flours, and sourdough, which work together to create an exceptional dough. The inclusion of sourdough not only enhances the flavor with subtle tangy notes but also improves the dough’s fermentation process, making it more digestible and nutritious by breaking down gluten and starches. This combination allows for a highly hydrated dough and an extended fermentation period, resulting in a light, airy texture and fewer calories. The rice flour adds crispiness, the soy flour boosts protein content, and the wheat flour provides structure, while the sourdough brings natural leavening and health benefits, making Pinsa a superior choice in both taste and quality.
The Flour Mix
Research was undertaken towards a perfect balance between lightness, digestibility, caloric intake, taste, and fragrance. The turning point came with the mix of high-quality wheat flour, rice flour, soy flour and sourdough that, in correct proportions, shapes the texture and taste of Pinsa Romana, a fragrant product, soft inside and crunchy outside.
The Ancient Method
The ancient method used, is the other key factor that determines the difference between pinsa and pizza. the amount of water and yeast are different from the dough of traditional pizza. In Pinsa, the proportion of water reaches 80%, while in pizza it only reaches 50-60% – giving pinsa the edge when it comes to digestibility and caloric intake. The long 72 hours of leavening, the high hydration of the dough, the use of sourdough and the modest amount of extra virgin olive oil are other factors that contribute to creating a unique product and above all, recognizable far beyond its characteristic oval shape.
