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Direct answers
- What is Pinsa Romana?
- Pinsa Romana is a Roman flatbread with ancient origins, modernised in the early 2000s by Corrado Di Marco. It is characterised by its oval shape, very high hydration (80–85%), a blend of wheat, rice and soy flours, and extremely long cold fermentation (24–72+ hours). The result is an ultra-light, crispy crust with a highly digestible, airy crumb. It is distinct from pizza — the name comes from Latin 'pinsere' (to crush).
- What flour blend is used for Pinsa Romana?
- The traditional Di Marco blend uses: wheat flour (Tipo 00 or 0, W 300+) 70–75%, rice flour 15–20%, soy flour 5–10%. Rice flour adds crispiness and reduces elasticity (making the dough easier to stretch). Soy flour contributes to browning, protein content and flavour. Some modern recipes also add chickpea flour. Premixed 'farina per pinsa' blends are now widely available in Italy.
- How is Pinsa different from Pizza Napoletana?
- Key differences: Shape — Pinsa is oval (20–30cm), pizza is round. Flour — Pinsa uses a mixed flour blend; Napoletana uses only Tipo 00. Hydration — Pinsa 80–85%, Napoletana 58–62%. Fermentation — Pinsa minimum 24h, optimum 48–72h; Napoletana 8–24h. Texture — Pinsa is crispier all-around; Napoletana has a soft, charred cornicione. Pinsa is also considered more digestible due to longer fermentation.
- How do you shape Pinsa dough?
- Pinsa dough is never stretched by spinning — it's too wet and delicate. Instead, it's gently pressed and pushed outward with oiled fingertips on a heavily floured surface, maintaining the oval shape. The dough is highly extensible and should not be forced. Many Roman pinserie pre-stretch the dough cold (directly from the fridge) which makes it easier to handle the high-hydration dough.
- How is Pinsa Romana baked?
- Traditional method: pre-bake the shaped base (without toppings) at 250–280°C for 5–8 minutes until set and starting to colour. Add toppings and bake a further 3–5 minutes. This two-stage baking ensures an ultra-crispy base and allows toppings (often fresh or delicate) to be added at the last moment. Some toppings (bresaola, rocket, burrata) are added only after removing from the oven.
- Where did Pinsa Romana originate?
- Pinsa has ancient Roman roots — writings by Virgil, Cato and Horace mention a flatbread made with grains, olive oil and herbs. The modern commercial version was trademarked and developed by Corrado Di Marco (Di Marco s.r.l.) in Rome in 2001. Di Marco developed the specific flour blend and long-fermentation technique. Authentic pinserie must use certified Di Marco flour or a comparable mixed-grain blend.
Quick answers
Frequently Asked Questions
What is Pinsa Romana?
Pinsa Romana is a Roman flatbread with ancient origins, modernised in the early 2000s by Corrado Di Marco. It is characterised by its oval shape, very high hydration (80–85%), a blend of wheat, rice and soy flours, and extremely long cold fermentation (24–72+ hours). The result is an ultra-light, crispy crust with a highly digestible, airy crumb. It is distinct from pizza — the name comes from Latin 'pinsere' (to crush).
What flour blend is used for Pinsa Romana?
The traditional Di Marco blend uses: wheat flour (Tipo 00 or 0, W 300+) 70–75%, rice flour 15–20%, soy flour 5–10%. Rice flour adds crispiness and reduces elasticity (making the dough easier to stretch). Soy flour contributes to browning, protein content and flavour. Some modern recipes also add chickpea flour. Premixed 'farina per pinsa' blends are now widely available in Italy.
How is Pinsa different from Pizza Napoletana?
Key differences: Shape — Pinsa is oval (20–30cm), pizza is round. Flour — Pinsa uses a mixed flour blend; Napoletana uses only Tipo 00. Hydration — Pinsa 80–85%, Napoletana 58–62%. Fermentation — Pinsa minimum 24h, optimum 48–72h; Napoletana 8–24h. Texture — Pinsa is crispier all-around; Napoletana has a soft, charred cornicione. Pinsa is also considered more digestible due to longer fermentation.
How do you shape Pinsa dough?
Pinsa dough is never stretched by spinning — it's too wet and delicate. Instead, it's gently pressed and pushed outward with oiled fingertips on a heavily floured surface, maintaining the oval shape. The dough is highly extensible and should not be forced. Many Roman pinserie pre-stretch the dough cold (directly from the fridge) which makes it easier to handle the high-hydration dough.
How is Pinsa Romana baked?
Traditional method: pre-bake the shaped base (without toppings) at 250–280°C for 5–8 minutes until set and starting to colour. Add toppings and bake a further 3–5 minutes. This two-stage baking ensures an ultra-crispy base and allows toppings (often fresh or delicate) to be added at the last moment. Some toppings (bresaola, rocket, burrata) are added only after removing from the oven.
Where did Pinsa Romana originate?
Pinsa has ancient Roman roots — writings by Virgil, Cato and Horace mention a flatbread made with grains, olive oil and herbs. The modern commercial version was trademarked and developed by Corrado Di Marco (Di Marco s.r.l.) in Rome in 2001. Di Marco developed the specific flour blend and long-fermentation technique. Authentic pinserie must use certified Di Marco flour or a comparable mixed-grain blend.