The pinsa dough is characterized by its unbeatable properties. At Pinseria Il Grano, our Chef Simone Basile makes the pinsa dough following the ancient Roman recipe, without preservatives and using a mixture of flours (soy, rice and wheat), dry sourdough and virgin olive oil.
The pinsa dough stands out for being OGM Free (GMO free) and the result is the lightest and crunchiest base you have possibly tried. With a fermentation of more than 72 hours, its digestive properties are extraordinary, in addition, if that were not enough, it contains less sodium, gluten and fewer calories. Also available gluten-free.
The high percentage of water used in the preparation of the dough together with the double cooking is another of the characteristics that differentiates the pinsa from the well-known pizza, making the Roman pinsa more digestive.
WHAT ARE THE DIFFERENCES BETWEEN PIZZA AND PINSA ROMANA?
The first and most striking difference between pizza and pinsa is undoubtedly the shape. While most pizzas are completely round, the pinsa is rather oblong and almost oval.
But without a doubt, if we have mentioned something before, the most notable difference is the dough that, in the case of pinsa, is made with 100% vegetable ingredients of natural origin, using zone flours, rice, wheat and without any additional fat beyond virgin olive oil.
Pinsa dough is much lighter and more digestive than pizza dough. It contains a greater amount of water because the rice flour helps to retain it.
Our Pinsa Romana is made from organic mother flour naturally fermented for 48/72 hours to be softer, lighter and much more digestible than any pizza dough.
If you have not tried the authentic Roman pinsas yet, we are waiting for you at Pinsería Il Grano we are in Elche and Santa Pola.