What is special about Pinsa? 

The secret of Pinsa lies in the combination of ingredients and the way the dough is made. Unlike traditional pizza, the dough for Pinsa is made from a mixture of wheat flour, rice flour and water. Rice flour makes the dough lighter and crispier, while the wheat flour gives it a pleasant texture and mild flavour. The optimal method is to knead the dough evenly over a few minutes, such as a Bernardi dough kneader does. 

Another important factor is the long resting time of the dough. By letting the dough rise for a longer time at room temperature or even in the refrigerator, it develops a special flavour and an airy structure. The way Pinsa is baked also contributes to its unique texture. Unlike traditional pizza, pinsa is usually baked in a wood-fired oven at a high temperature, resulting in a crispy crust. Baking in a wood-fired oven has many advantages. One of them is the high and very consistent temperature, which is achieved mainly with traditionally made wood-fired ovens from Italy. The result is a pinsa with a crispy, airy crust and a soft, fluffy interior. 

In summary, the secret of Pinsa lies in the careful selection of ingredients, the long resting time of the dough and the special way it is baked. All these factors contribute to the unique texture and delicious taste of Pinsa, making it a popular dish in Italian cuisine. 

We have put together a small collection of different Pinsa recipes here.