Roman Pinsa

Learn how to make an authentic Roman Pinsa recipe – this lighter, crisper, ancient Roman version of pizza is lesser known, but still very delicious. It’s a traditional recipe, so expect to work with dough and fermenting times. (Very worth the wait!)

 I’d like to tell you a whimsical story about how I was introduced to pinsa by an Italian nonna in the Roman countryside that I met while backpacking through the country. But that wouldn’t be true. 

I first learnt of Roman pinsa in an Italian restaurant in Toronto, Canada. I even initially wondered if it was a misprint on the menu, but the owner of the restaurant was lovely enough to explain the differences and give me a brief history of this traditional Roman recipe. 

this recipe

What is Pinsa?

Roman Pinsa (pronounced “PEEN-sah“) or Pinsa Romana is an ancient Italian flatbread that predates pizza by over 2,000 years. The name derives from the Latin “pinsere,” meaning “to stretch” or “to press,” which perfectly describes the technique used to shape this distinctive oval flatbread.

Unlike its more famous cousin pizza, pinsa features a unique dough made from a blend of wheat, soy, and rice flours. This special combination creates a remarkably light, airy texture with a crispy exterior and cloud-like interior. The result is a more digestible flatbread that’s lower in calories and gluten than traditional pizza.

Roman Pinsa has experienced a bit of a renaissance in recent years, with specialty pinsa restaurants opening worldwide and home cooks (like you and me) discovering its wonderful taste and texture.

Origins

The history of Roman Pinsa stretches back to ancient Rome, where it served as a staple food for Roman legions and common citizens alike. Archaeological evidence suggests that Romans were creating flatbreads similar to modern pinsa as early as the 1st century BCE.

Ancient Romans would mix different grains and flours – honestly, whatever was available – with water and salt to create a simple dough. This mixture was then stretched by hand and cooked on hot stones or in primitive ovens. The resulting flatbread was portable, nutritious, and could be topped with local ingredients like herbs, cheese, or vegetables.

The recipe was passed down through generations of Roman families, with each adding their own variations and improvements. During the Middle Ages, the tradition continued in and around Rome (though it remained relatively unknown outside the region).

It wasn’t until the early 2000s that authentic pinsa recipes saw a revival, with a lot of the credit for this going to Corrado Di Marco, a Roman pizzaiolo who researched and revived the traditional recipes. 

Pizza vs. Pinsa

While pizza and pinsa may look similar at first glance, they’re fundamentally different in several important ways:

Dough Composition: Traditional pizza uses only wheat flour, while authentic pinsa combines wheat flour with soy flour and rice flour. This tri-flour blend is what gives pinsa its distinctive texture and makes it more digestible than regular pizza.

Hydration Level: Pinsa dough contains significantly more water than pizza dough – typically 70-80% hydration compared to pizza’s 60-65%. This high hydration creates the characteristic airy, light texture.

Fermentation Time: While pizza dough typically ferments for 24 hours or less, traditional pinsa requires a long, slow fermentation of 24-72 hours. This extended fermentation breaks down proteins and starches, making the final product easier to digest.

Shape and Texture: Pizza is usually round with a relatively uniform thickness, while pinsa is oval-shaped with varying thickness throughout. Pinsa has a crispier exterior and softer, more aerated interior.

Ingredients

For the pinsa dough

• Wheat Flour forms the foundation of pinsa dough, providing structure and the familiar bread-like texture. All-purpose flour works fairly well for home cooks, though bread flour can be substituted for a slightly chewier texture.
• Soy Flour is a protein-rich flour that adds nutritional value while contributing to pinsa’s characteristic light texture. Soy flour also helps create the golden color and enhances the dough’s ability to crisp up during baking. It’s not uncommon to see spelt flour used instead of soy. 
• Rice Flour provides the final element in pinsa’s signature tri-flour blend. This gluten-free flour contributes to the crispy exterior texture while making the final product more digestible. Rice flour helps create the delicate, interior crumb that distinguishes pinsa from pizza.
• Dry Yeast is the leavening agent that creates pinsa’s airy texture through fermentation. Active dry yeast or instant yeast both work well. The long fermentation time allows the yeast to work slowly, developing complex flavors while creating the desired light texture.
• Salt 
• Cold Water 
• Extra Virgin Olive Oil serves multiple purposes in pinsa making. It adds flavor, improves dough handling, and contributes to the crispy exterior during baking.

For the toppings

You have a lot of room to play around here, but here’s what I’m suggesting for this Roman-style pizza recipe. 

• Fresh Mozzarella Cheese
• Mushrooms
• Tomato Sauce
• Fresh Basil

Tips

Temperature control is everything. Keep your water cold when making the dough, and ensure your fermentation happens at consistent room temperature for at least one hour. After an hour, you can transfer the dough to the fridge. 

Embrace the stickiness. New pinsa makers often add too much flour because the dough feels sticky. (I will not confirm whether or not I did this while developing this recipe.) Resist this urge – the high hydration is what creates pinsa’s signature texture. You can use a touch of oil on your hands when handling the dough if you find it too sticky to work with.

Shaping technique matters. When forming your pinsa, use your fingertips to gently stretch the dough into an oval shape. Create small dimples across the surface – these will hold your sauce and toppings while creating textural interest.

Fermentation time. Pinsa dough requires fermentation time, there’s unfortunately no way around this. I tested various fermentation periods from 24 hours to 72 hours, and settled on the 36 hour time. Ideally, you’re looking to use the dough at its peak – the point where it’s fully risen but hasn’t started to collapse. Sometimes you’ll see small bubbles in the dough, this is natural. 

Less is more with toppings. Pinsa’s delicate structure works best with lighter toppings. Avoid overloading with heavy ingredients, and remember that the dough itself is the star ingredient.

Preheat your oven properly. A properly heated oven at 425 degrees F ensures the pinsa develops its characteristic crispy bottom while maintaining the light interior. Consider using a pizza stone or baking steel for even better results.

Variation ideas

Roman Pinsa’s versatility makes it an excellent canvas for culinary creativity. Here are a few topping suggestions to make sure you have options for meals and meals to come: 

Mediterranean Pinsa features roasted red peppers, kalamata olives, feta cheese, and fresh oregano. Drizzle with quality olive oil after baking and finish with a sprinkle of za’atar.

Storage suggestions

Refrigerating Fresh Pinsa. Store in airtight containers in the refrigerator for up to 3 days. Layer pieces between parchment paper to prevent sticking.