It takes a long time to perfect pinsa crusts—try over two thousand years! In fact, Pinsa Romana America’s par-baked pinsa crusts are refined from a centuries-old recipe, rooted in ancient Roman culinary traditions. Pinsa Romana America has made the science of hand-pressing the perfect par-baked pinsa crusts into an art form, and we’re here to share our knowledge with you!
Pinsa Crusts vs. Pizza Crusts
Much like pizza, pinsa is a crave-worthy Italian dish that serves as a blank canvas for the toppings of your choosing. But as the foundation of the pie, the dough must complement, not overpower, the flavors of additional ingredients. Pinsa dough is savory enough to be declared divine, yet mild enough to amplify all garnishes, no matter what is sprinkled on top. Pizza dough, however, lacks that upscale essence, serving more as a flat and flavorless vehicle for toppings.
Pinsa crusts are healthier, tastier, and simply better than traditional pizza. How? While undeniably delicious, pizza often leads to bloating and discomfort, making even pizza-lovers regret their meal choice. Pinsa, on the other hand, is made with up to 80% water, a revolutionary blend of non-GMO flours (“zero” wheat, soy, rice, and sourdough), and no added sugars or saturated fats, to promote easy digestibility. Pinsa is also naturally gluten-friendly and vegan. So you can indulge in authentic Italian food and leave feeling satisfied, not sluggish.
Pinsa Crusts: Made with Love
Pinsa is our love language. That’s how you can bet each ball of pinsa dough is hand-pressed and hand-stretched using traditional Roman methods. This practice ensures preservation of the gases created during the 48 to 72-hour fermentation process, creating a supple, cloud-like pinsa crust. Because our pinsa crusts are individually crafted by culinary artists, they deliver a higher flavor profile than pizza dough that has been manufactured in a factory.
More than a vehicle for toppings, pinsa crusts are a work of art, chock full of dynamic flavors, top-notch textures, and health benefits. It’s hard not to fall in love with a dish with such a crisp, delicate outside and warm, soft center.
Aiming for that perfect Roman-style pinsa crust? Try this recipe and enchant your guests with a light, fluffy pinsa dish!
- 1 cup “zero” wheat flour
- 1 cup soy flour
- 1 cup rice flour
- 1 cup sourdough flour
- 1 ⅔ cup cold water
- 1 tbsp extra virgin olive oil + more for rubbing
- ½ tsp dry yeast
- 1 tsp salt
- In a large bowl, mix “zero” wheat flour, soy flour, rice flour, sourdough flour, and yeast together.
- Slowly add cold water while continuously whisking the mixture.
- Mix in extra virgin olive oil and salt. Cover the bowl with plastic wrap and allow it to rest for 30 minutes. Mix again and allow it to rest for another 30 minutes.
- For the third time, mix with a wooden spoon.
- Cover the bowl again with plastic wrap and place it in the fridge for 48-72 hours. This allows the dough to go through a fermentation process, which is essential for pinsa.
- After 48-72 hours, turn the bowl upside down and allow the pinsa dough to fall out.
- Using your hands, divide the dough into 2 parts and form each piece into a round ball.
- Cut out 2 rectangular pieces of parchment paper that will fit into a baking sheet.
- Place a dough ball onto each piece of parchment paper and dust lightly with rice flour.
- Cover the dough with a linen towel and allow it to rise for 60 minutes.
- After 60 minutes, pour a drizzle of extra virgin olive oil on each piece of dough. Using your fingers, hand-press and hand-stretch the dough until it forms a long oval shape.
- Bake both pinsa crusts in the oven for 10 minutes at 450 degrees fahrenheit.
- Add the toppings of your choice and place the pinsa crusts back in the oven until the edges have slightly browned.
- Buon appetito!
Follow these steps, and you’ll have an enticing aroma lingering in your kitchen while your oven bakes the perfect base for your pinsa pizza. Trust us, your hard work will pay off after one bite of traditional homemade pinsa!
If all else fails: Try Pinsa Romana America!
No one said making pinsa crusts was easy. We’ve just had a lot of practice.
If you’d rather focus on carefully curating the perfect toppings for your pinsa crust, Pinsa Romana America is proud to offer par-baked pinsa crusts to distributors of all kinds. Available in Classica or Round varieties, these par-baked beauties are a wonderful solution for every kitchen. Simply top with fresh ingredients, pop in the oven, and presto! You’re serving up a taste of Rome in just a few minutes!