Pinsa Is Pizza's Roman Relative—and You've Got to Try It

72 min

4 servings

Pinsa: The Roman Secret I Can’t Wait to Discover (and Why It’s Not Just Pizza!)

Hey, my food-loving friends! If you’ve been following my Instagram and Facebook stories, you know I’m always on the hunt for delicious, authentic eats to share with you. I’m dreaming of my upcoming trip to Rome (my first-ever visit!), and while I’m beyond excited to stroll through the Colosseum and toss a coin in the Trevi Fountain, there’s one thing I’m really buzzing about: pinsa.

Yep, pinsa—not pizza, but its Roman cousin that’s stealing my heart before I’ve even tasted it fresh from a Roman oven. Let me tell you why pinsa is about to become your new obsession, too, and how I’m already experimenting with it thanks to a little Italian gem of a store right by my house!

What’s Pinsa, and Why Isn’t It Just Pizza?

At first glance, pinsa might look like pizza—oval, topped with deliciousness, and baked to crispy perfection. But don’t be fooled; this is no ordinary pizza. Pinsa is a Roman treasure with roots stretching back to ancient times, when Roman peasants mixed grains to create a hearty, cloud-like flatbread. The name “pinsa” comes from the Latin pinsere, meaning “to press” or “to stretch,” which perfectly describes how this dough is shaped by hand (no rolling pins allowed!).

What makes pinsa stand out? It’s all about the dough. Unlike traditional pizza, which usually relies on wheat flour, pinsa dough is a magical blend of three flours—wheat (preferably Tipo 00), rice, and soy. This combo creates a texture that’s light, airy, and crispy on the outside, with a soft, almost cloud-like interior. It’s less dense than pizza, easier to digest (perfect for those of us who love a second slice!), and has a subtle nutty flavor that pairs with any topping you can dream up. Plus, the dough ferments for up to 72 hours, giving it that perfect balance of flavor and fluffiness.

Pizza is like the outgoing, world-famous sibling everyone knows, while pinsa is the cool, sophisticated cousin who’s been quietly perfecting its craft in Rome’s hidden trattorias. Both are delicious, but pinsa’s unique texture and versatility make it a game-changer. It’s like comparing a classic pop song to an indie track you can’t stop humming—both great, but one feels like a discovery.

My Pinsa Adventure (Before I Even Get to Rome!)
Since I’m counting down the days to my Roman adventure, I couldn’t wait to get a head start on pinsa. Lucky for me, there’s an amazing Italian store just steps from my apartment (yes, I’m that excited about it!). They stock ready-made pinsa dough that’s legit—high-quality, pre-fermented, and ready to be transformed into a masterpiece in minutes. I grabbed a pack last weekend and let me tell you, it’s a game-changer for quick, delicious dinners.

Picture this: I’m in my cozy kitchen, music playing, and I’m shaping this beautifully sticky pinsa dough (pro tip: lightly oil your hands to avoid a floury mess!). I went classic for my first try—fresh mozzarella, cherry tomatoes, basil, and a drizzle of olive oil. After just 8 minutes in the oven, I had a golden, airy pinsa that was crispy on the edges and soft in the center. It was like eating a cloud topped with Italian sunshine. I posted a quick video of the process on my Instagram stories, and you guys went wild for it! The best part? Pinsa is so customizable. Whether you’re vegan, gluten-sensitive (check with your store for options), or just craving something wild like figs and prosciutto, pinsa can handle it.

Why I’m Obsessed (and Why You Should Be, Too)

Pinsa isn’t just food; it’s a vibe. It’s the kind of dish that feels like a love letter to Roman history, crafted with care and meant to be shared. I love how it’s both rustic and refined—perfect for a casual weeknight dinner or a fancy dinner party. And here’s the kicker: you don’t need to be a pro chef to nail it. With ready-made dough from my local Italian store, I’m whipping up restaurant-quality pinsa in less time than it takes to order takeout.

As I plan my Roman getaway, I’m already dreaming of sitting at a little trattoria, watching a pizzaiolo shape pinsa by hand, and tasting one fresh from a wood-fired oven. Will I go for a classic margherita-style pinsa or something totally out there, like mortadella and pistachio? Either way, I’ll be sharing every bite on my Instagram and Facebook stories, so stay tuned!

Try It Yourself (and Join Me in the Pinsa Craze!)
If you’re as curious as I am, check out your local Italian markets for ready-made pinsa dough—it’s a total lifesaver and just as authentic as homemade. My neighborhood store has become my go-to for this high-quality dough, and I’m already planning my next pinsa night (maybe a spicy salami and burrata combo?). If you’re feeling adventurous and want to make the dough from scratch, it’s a labor of love that takes 72 hours but delivers big on flavor (see the recipe below!).

So, tell me—what toppings would you put on your dream pinsa? And if you’re in Rome or have a favorite pinsa spot, drop it in the comments—I need all the recs for my trip!

Let’s keep the foodie love going on Instagram and Facebook, where I’ll be sharing more pinsa experiments and my Roman adventures soon. Buon appetito, friends! 🍕✨

Pinsa Romana Recipe: A Light and Airy Roman Delight
Makes approximately 4 dough balls (about 250 g / 8.8 oz each)
Pinsa is a Roman specialty with a unique, airy texture thanks to a blend of three flours and a long fermentation process. This recipe requires 72 hours of dough resting, so plan ahead (e.g., start on Wednesday evening for a Saturday night pinsa). For convenience, you can buy high-quality pre-made pinsa dough at many Italian stores—check your local market!

Servings: 4

Ingredients

Wheat flour: 500 g (4 cups, preferably Tipo 00 with high protein content, >12 g protein per 100 g)
Rice flour: 50 g (⅓ cup + 1 tbsp)
Soy flour: 30 g (¼ cup)
Cold water: 464 g (2 cups / 16 fl oz)
Dry yeast: 3 g (1 tsp)
Fine salt: 14 g (2½ tsp)
Olive oil: 10 g (2 tsp)
Semola (or extra flour): for dusting

Cooking Instructions

Mix the Flours:

• Combine the wheat flour (500 g / 4 cups), rice flour (50 g / ⅓ cup + 1 tbsp), and soy flour (30 g / ¼ cup) in the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand).

• Start mixing on low speed (or by hand) to blend the flours.

Add Water (First Stage):

• Gradually add 370 g (1½ cups / 12.5 fl oz) of cold water (about 80% of the total water) over 2 minutes while mixing on low speed.

• Knead for a total of 5 minutes until the dough starts to come together.

Autolysis:

• Transfer the dough to a covered bowl or a sealable container.

• Place it in the refrigerator for 2 hours. This resting period (autolysis) helps develop a strong gluten network for that signature airy texture.

Add Yeast:

• After 2 hours, remove the dough from the refrigerator and sprinkle 3 g (1 tsp) of dry yeast evenly over the dough.

Knead with Remaining Water:

• Resume kneading on low speed (or by hand).

• Slowly add the remaining 94 g (½ cup / 3.5 fl oz) of cold water in small portions, ensuring each addition is fully absorbed before adding more. Wait until the bottom of the bowl is no longer wet.

• After 3 minutes, increase the mixer speed to medium (step 3) if using a stand mixer.

Add Salt and Oil:

• Once all the water is incorporated, gradually add 14 g (2½ tsp) of fine salt, followed by 10 g (2 tsp) of olive oil.

• Continue kneading for 2–3 minutes, gradually increasing the speed to high for the final minute. The total kneading time in this step is about 10 minutes.

• The dough should be smooth but slightly sticky—resist the urge to add extra flour!

Shape the Dough:

• Transfer the dough to a lightly floured or oiled work surface.

• Shape it into a smooth, round ball, trapping the air inside to maintain its lightness.

• Place the dough ball in a sealable container.

Dough Resting:

• Let the dough rest at room temperature for 1 hour.

• Then refrigerate for 68 hours (about 3 days) to allow slow fermentation, which enhances flavor and texture.

Divide and Shape:

• After 68 hours, divide the dough into 4 equal portions (about 250 g / 8.8 oz each).

• Shape each portion into an oval dough ball.

• Place the dough balls in a sealable container and let them rise at room temperature for 3 hours.

Preheat the Oven:

• Preheat your oven to 150°C (300°F). For best results, use a pizza stone or preheated baking sheet to mimic a professional oven.

Prepare for Shaping:

• Prepare a bowl or deep plate with semola (or regular flour) for dusting.

• Lightly sprinkle the dough balls with semola, especially around the edges, to prevent sticking.

• Gently remove each dough ball from the container using a spatula.

Shape the Pinsa:

• Place a dough ball in the bowl of semola, flip it to coat lightly, then transfer to a work surface.

• Shape by hand: starting from the center, gently press the dough outward to form an oval, pushing air bubbles toward the edges to create a puffy rim. Do NOT use a rolling pin, as it will deflate the dough’s airy structure.

• If the dough is sticky, lightly oil or wet your hands instead of adding extra flour.

Add Toppings:

• Top your pinsa as desired! Go classic with mozzarella, cherry tomatoes, and basil, or get creative with seasonal ingredients like figs and prosciutto or mushrooms with truffle oil. The possibilities are endless!

Bake:

• Place the pinsa in the preheated oven and bake for 8–10 minutes, or until the crust is golden and slightly crispy. Adjust baking time slightly based on your preferred level of browning.

Serve:

• Slice and enjoy your homemade pinsa, fresh from the oven, with that perfect light and airy texture!

Chef's Note

Notes to Make Your Pinsa Perfect

1. Gready-Made Dough for Convenience: No time for a 72-hour dough? Check your local Italian store for pre-made pinsa dough! It’s high-quality, pre-fermented, and ready to use in minutes. I get mine from a fantastic shop near my house, and it’s a total game-changer for quick dinners.

2. Unique Dough: The blend of wheat (Tipo 00), rice, and soy flours gives pinsa its light, crispy texture. If making from scratch, use high-protein wheat flour (>12 g protein). With store-bought dough, you’re already set for success!

3. Sticky Dough is Normal: Pinsa dough is naturally sticky. Don’t add extra flour—just lightly oil or wet your hands to shape it easily. This keeps the texture airy.

4. Autolysis for Homemade Dough: If making your own dough, the 2-hour fridge rest (autolysis) after the first mix is key for a fluffy texture. Store-bought dough skips this step for you.

5. Add Water Slowly (for Homemade): When adding the remaining water, pour in small portions and ensure it’s fully absorbed to avoid a wet dough. With pre-made dough, just shape and bake!

6. Hand-Shape Only: Shape pinsa by hand, not with a rolling pin, to preserve air bubbles. Start from the center and gently stretch outward, leaving a puffy rim.

7. Semola for Crunch: Dust with semola (or flour) before shaping to prevent sticking and add a subtle crunch to the crust. Store-bought dough works perfectly with this trick.

8. Endless Toppings: From classic mozzarella and basil to bold combos like pear and gorgonzola, pinsa is your canvas. Share your favorite toppings in the comments!

9. Oven Tips: Bake at 150°C (300°F). A preheated pizza stone or baking sheet gives the best results. Pre-made dough bakes beautifully in a standard oven.

10. Watch the Bake Time: Bake for 8–10 minutes until golden. Want it crispier? Add a minute or two. Store-bought dough consistently delivers great results.

11. Easy and Fun: With pre-made dough from an Italian store, you can have restaurant-quality pinsa in 15 minutes. Perfect for busy nights or impromptu gatherings!

12. Roman Vibes at Home: Play some Italian music while making pinsa to channel Rome’s charm. I’m counting down to my Rome trip and will share every pinsa moment in my Instagram and Facebook stories—join the fun!