Pre-stretched, par-cooked, and flexible! No mixing, proving, stretching, or hassle. With its airier and more digestible texture, it cooks in any style of oven, making it super easy to produce exceptional, authentic results with a crispy, crunchy finish.
Much more than just a posh pizza! Create traditional pizza, flatbreads, sourdough sandwiches, wraps, desserts, or even street food options—perfect for those looking to expand beyond the usual.
With a 3-month shelf life from DOM and no chilled storage required, it’s the ideal dough for making Pinsa at big events, even with a small kitchen!
Pinsa Romana uses a special flour mix, including a blend of wheat, rice flour, soy flour, and wheat flour, combined to create a truly unique Pinsa dough. This dough undergoes a long fermentation process with natural leavening agents and yeast, resulting in the sourdough texture you know and love.
With an 80% hydration formula, Pinsa dough provides a crisp exterior and a soft, airy interior after cooking. The careful blend of wheat and other cereals, combined with olive oil and water, creates a dough that is rich in protein yet incredibly digestible.
This dough offers a lighter pizza experience, thanks to its lower gluten, salt, and fat content, making it both luxurious and healthier. The fermentation and leavening process ensures an authentic taste, perfect for those who love traditional but refined flavours.
The very best ready-made pizza bases and flatbreads, bar none!
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Pinsa and regular pizza may seem similar, but they are quite distinct. Pinsa Romana is a traditional Italian flatbread that dates back to Ancient Rome, while regular pizza, as we know it today, is a relatively more modern invention. The word “pinsa” comes from the Latin word “pinsere,” which means “to stretch or push down,” highlighting the unique process of shaping this dough.
One of the key differences is the shape. Pinsa Romana is typically oval in shape, whereas pizza is usually round. The dough also differs significantly; Pinsa Romana dough is made with a blend of wheat, rice flour, and soy flour, giving it a lighter texture compared to the dense pizza dough. The hydration of pinsa dough is higher, which contributes to its lightness and digestibility.
Another distinction lies in the toppings. While pizza is known for its classic toppings like mozzarella and tomato, Pinsa Romana has more flexibility in its use, often being topped lightly and focusing on the dough’s airy quality. This results in a crisp, yet soft interior that feels healthier and more artisanal.
Pinsa Romana is a traditional Italian flatbread that has its origins in Ancient Rome. The word “pinsa” comes from the Latin word “pinsere,” which means “to press or stretch out.” Ancient Romans used to prepare a type of flatbread that closely resembles today’s Pinsa, using a mix of various grains, including wheat, barley, and millet. This flatbread was a staple food in Roman times and has evolved into the Pinsa Romana we know today.
Pinsa Romana must be made using a special dough that includes a blend of wheat, rice flour, and soy flour, combined with a long fermentation process to achieve the desired lightness and flavour. This gives Pinsa its unique taste and airy texture, setting it apart from other traditional breads or pizza varieties. Today, Pinsa Romana represents a revival of this ancient tradition, combining historical methods with modern culinary techniques to create a truly authentic experience.
Our Pinsa Romana is not completely gluten-free, as it contains wheat flour as part of its blend. However, due to the specific combination of rice flour, wheat flour, and soy flour, as well as the long fermentation process, Pinsa Romana is typically much lower in gluten compared to regular pizza dough. This lower gluten content, combined with the use of a higher hydration dough, makes it significantly more digestible and lighter, which is especially appealing to those who are sensitive to gluten but not entirely gluten intolerant.
Pinsa Romana is healthier than regular pizza for several reasons. Firstly, the pinsa dough uses a mix of wheat, rice flour, and soy flour, along with a longer fermentation process, which contributes to better digestibility and a lighter feel after eating. The unique fermentation allows the starches to break down, which helps in reducing bloating and makes it easier on the stomach.
Additionally, Pinsa Romana is a traditional Italian flatbread that emphasises lightness. The dough is highly hydrated, which results in fewer calories and a crisp exterior with a soft interior. Unlike regular pizza, Pinsa often requires less cheese and topping, such as mozzarella, focusing on fewer, high-quality ingredients. This moderation, combined with the oval shape that allows for even cooking, makes Pinsa a healthier and more balanced option compared to traditional pizzas.
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