Etymology of the name 'Pinsa'

The etymology of the word "Pinsa" derives from the Latin 'Pinsère', which means 'to crush' or 'to stretch'. This is undoubtedly reminiscent of the particular spreading technique used during the making of Pinsa Romana: in fact the Pinsa, due to its highly hydrated dough, is rolled out by crushing the soft balls of dough with the fingertips; some would say it's almost like 'playing the piano'.

Don't miss our video where we exclusively reveal the entire production process of the real Pinsa Romana! (Made inside our kitchen)

Pinsa has very ancient origins. In fact, since the times of the Roman Empire, farmers had been using cereal waste and coarser flours, which could not be sold in city markets by rich bourgeois merchants, to produce a soft and fragrant focaccia, which they used as a substitute for bread. (Food that was prized at the time and therefore reserved for wealthy families)

A first historical mention of Pinsa is present in Virgil's Aeneid, where it is said that Aeneas, after the long and exhausting journey from Greece to Italy, was fed by the 'people of Lazio' with large, elongated focaccias.

We can imagine these focaccias as a first version of our beloved Pinsa Romana.

The etymology of the word "Pinsa" derives from the Latin 'Pinsère', which means 'to crush' or 'to stretch'. This is undoubtedly reminiscent of the particular spreading technique used during the making of Pinsa Romana: in fact the Pinsa, due to its highly hydrated dough, is rolled out by crushing the soft balls of dough with the fingertips; some would say it's almost like 'playing the piano'.

Don't miss our video where we exclusively reveal the entire production process of the real Pinsa Romana! (Made inside our kitchen)

Over the years, Pinsa has transformed and evolved to become the soft focaccia that we appreciate so much. In fact, it is no longer used as a 'poor man' or recovery dish; anything but. In fact, its main components (rice flour, soy flour, soft wheat and biga) are all very valuable and expensive raw materials.

The Di Marco family, producers of the Original Pinsa Romana flour mix and main promoter of the product at an international level, is mainly responsible for the rediscovery of modern Pinsa.

Pinsa Chef's from all over the world, thanks to their invaluable experience combined with the desire to continuously innovate, have been able to create combinations of flavors and colors that are always different, imaginative and obviously good to taste! The gourmet or more refined fillings, to which Pinsa lends itself perfectly, contribute to making it an elegant but not demanding dish; suitable for all, but absolutely all occasions!

The differences between Pizza and Pinsa are numerous. Some are obvious, such as the characteristic oval shape of the Pinsa; and others less obvious, such as low gluten content. But let's go in order.

The Pinsa dough comes from a mix of 3 flours: rice, soy and soft wheat. It is thanks to this that the gluten content is lower than its bigger sister (pizza) and the number and quality of fibers is higher.

Pinsa is not round! In fact, it has its characteristic and unmistakable oval shape.

Thanks to the high content of absorbed water in the Pinsa Romana dough (always above 80% hydration) we have a final product that is always light and easily digestible. Classic pizza, on the other hand, is generally around 60% hydration. Quite a difference, right?

True Pinsa Romana must be soft on the inside and crunchy on the outside. Features that must always be present, in order to obtain the same consistency, wherever you are and whenever you feel like Pinsa!

And it is precisely for this reason that the Originale Pinsa Romana association was born; to protect and safeguard the TRUE Pinsa Romana and all its loyal consumers, the Pinsa Lovers from all over the world!

The production and processing cycle of Pinsa is completely different from that of Pizza. We can divide the process into three main parts:

1. Preparation of the dough and maturation at temp. controlled;
2. Spreading of the bases, brief 'scalding' in the electric oven and storage of the bases;
3. Filling and final cooking.

But let's go step by step; Now I'll tell you how the real Pinsa Romana is born, accompanying you on this journey with some photos of the various phases. All the photos are taken in our 'back shop', you can read the description of each photo (browsing from your PC) by scrolling over it with the mouse. Happy continuation!

The temperature must be controlled from the early stages of preparation. In fact, for good leavening and therefore for a good final product, it is essential to always keep the dough at the optimal temperature. Given the high temperatures of kitchens, this is not always a simple undertaking. To manage the temperature of the dough it is possible to work on the temperature of the water and that of the flour, as well as obviously the ambient temperature.

Once out of the mixer, the mass is left to rest in the refrigerator for approximately 48 hours, during which the yeast completes its fundamental task of splitting the complex sugars. Low temperatures have the power to slow down this process, allowing correct development of the mass during the maturation period.

The yeast needs about 30 hours to completely exhaust its effect and therefore complete its fundamental task. Maturation at a controlled temperature allows us to obtain a perfectly leavened dough, ready to be worked at its best and above all, ready to be digested easily!

Once you have reached the right size, the 240 gram balls of dough are now ready to roll out. It's time to 'play the piano forte'!

In fact, the spreading technique for Pinsa Romana is completely different from that used for pizza. The latter is generally rolled out by 'stretching' and lengthening the dough; while the Pinsa is rolled out by crushing the balls, almost digging your fingers into them, ensuring that the dough is distributed evenly across the entire surface.

It is precisely from these gestures that the similarity with the piano forte derives.

Once the oval and elongated shape, typical of Pinsa, has been obtained, the Bases are baked at high temperatures for approximately 40 seconds. This process is called 'scalding' or, if we prefer, 'pre-cooking'.

Phase 3: The filling and final cooking:

Here we are at the end of this long and instructive journey together in the heart of the true Pinsa Romana.

At this point, the bulk of the work is done! Our fresh bases are ready to be filled with the most disparate and imaginative combinations studied by Pinsaioli masters from all over the world; as well as obviously the more traditional fillings and the classic ones of the Roman tradition.

It is thanks to the pre-cooking of our bases that it is possible to collect the product even raw, to finish cooking it comfortably in the home oven. Raw Pinse can be stored in the refrigerator or freezer. In the first case, it is recommended to cook the product no later than 48 hours (2 days). If stored in the freezer, storage times are considerably longer.

The final cooking in our electric oven, however, given the high temperature of the chamber, takes place in less than half the time of a home oven. To cook Pinsa, we recommend using an electric oven. The electric oven, unlike the wood-fired one, allows you to always have precise and meticulous temperature regulation (both of the 'ground' and of the 'sky'). This allows you to always better manage cooking times in all its phases.

The production and processing cycle of Pinsa is completely different from that of Pizza. We can divide the process into three main parts:

1. Preparation of the dough and maturation at temp. controlled;
2. Spreading of the bases, brief 'scalding' in the electric oven and storage of the bases;
3. Filling and final cooking.

But let's go step by step; Now I'll tell you how the real Pinsa Romana is born, accompanying you on this journey with some photos of the various phases. All the photos are taken in our 'back shop', you can read the description of each photo (browsing from your PC) by scrolling over it with the mouse. Happy continuation!

As with all leavened products, Pinsa Romana is 'born inside a mixer' from the mixing of water, flour, salt, oil and yeast. It's very simple: the mechanical action of the 'kneading arm' binds the various components together with the gluten, creating a sort of strong and resistant 'fabric'; called in technical jargon 'the gluten mesh'. Correct development of the gluten network is essential for a pinsa that is alveolated and full of bubbles!

As already explored previously, Pinsa uses a particular mix of flours composed of: soy flour, rice flour, common wheat and biga. The dough must have a minimum hydration of 80%. The result is a dough rich in water, therefore very soft and more difficult to work with.

After the maturation period in the refrigerator of approximately 48 hours, the dough mass is finally ready to be worked. The mass is then 'cut' into small pieces of 240 grams which, after a further short resting period, will be 'rolled' one by one taking the shape of a small ball.

Thanks to the change in temperature, the balls, neatly arranged inside the special clean and sterilized boxes, will complete the last phase of leavening, releasing carbon dioxide which remains 'trapped' in the robust gluten mesh that has formed thanks to the work of the kneader, allows the balls to swell.

We're almost there! We are finally ready for the final stages!

Once you have reached the right size, the 240 gram balls of dough are now ready to roll out. It's time to 'play the piano forte'!

In fact, the spreading technique for Pinsa Romana is completely different from that used for pizza. The latter is generally rolled out by 'stretching' and lengthening the dough; while the Pinsa is rolled out by crushing the balls, almost digging your fingers into them, ensuring that the dough is distributed evenly across the entire surface.

It is precisely from these gestures that the similarity with the piano forte derives.

Once the oval and elongated shape, typical of Pinsa, has been obtained, the Bases are baked at high temperatures for approximately 40 seconds. This process is called 'scalding' or, if we prefer, 'pre-cooking'.

It is common belief that pre-cooking is synonymous with poor quality; nothing could be more wrong! In fact, as far as Pinsa Romana is concerned, a first quick burn at the basics is a huge added value! A first quick passage in the oven allows the starch to solidify, then facilitating the final cooking, the actual one; it also allows us to offer you the convenience of finishing cooking our Pinse in your home oven.

Ultimately, I can safely say that without an initial burn, the final result would be a very different product from what we offer you every day.

Once cooled, the freshly scalded Bases are neatly stored in the appropriate clean and always carefully sterilized boxes.

Now finally, after a lot of hard work, the Bases are ready for the final phase: the filling!

Here we are at the end of this long and instructive journey together in the heart of the true Pinsa Romana.

At this point, the bulk of the work is done! Our fresh bases are ready to be filled with the most disparate and imaginative combinations studied by Pinsaioli masters from all over the world; as well as obviously the more traditional fillings and the classic ones of the Roman tradition.

It is thanks to the pre-cooking of our bases that it is possible to collect the product even raw, to finish cooking it comfortably in the home oven. Raw Pinse can be stored in the refrigerator or freezer. In the first case, it is recommended to cook the product no later than 48 hours (2 days). If stored in the freezer, storage times are considerably longer.

The final cooking in our electric oven, however, given the high temperature of the chamber, takes place in less than half the time of a home oven. To cook Pinsa, we recommend using an electric oven. The electric oven, unlike the wood-fired one, allows you to always have precise and meticulous temperature regulation (both of the 'ground' and of the 'sky'). This allows you to always better manage cooking times in all its phases. 

To guarantee the continuity of the product over time and above all to inform the final consumer that the 'Originale Pinsa Romana' specification has been established.

In fact, the Original Pinsa Romana brand is synonymous with a quality Pinsa, which respects all the rigid standards imposed by the association; for this reason, you can be sure you are consuming a REAL Pinsa Romana only when you see the association's sticker.

 Let us now summarize the main points imposed by the association on all members who offer Pinsa Romana in their Pinserie, all over the world! You can check the map of certified Pinserie on the association's website.

- Dough: Hydration between 80 and 90%, yeast approximately 4g per litre, final dough temperature around 22°, maturation for 24 - 96 hours at 4° temperature.

– The Basics: The balls used for the Pinse must have a weight of 240 g of dough. The Pinsa Bases must have a size of 22 cm (width) x 34 cm (length) when cooked.

– Absolute prohibitions: NO to the rolling pin; the Pinsa is rigorously laid out by hand! NO leavening lasting less than 24 hours (personally, I would say that 48 hours is mandatory); NO use of other flours; Pinsa Romana is composed of rice, soy, soft wheat and biga.

– Obligations: Compliance with HACCP standards, use of the thermometer to check the temperature in all phases of processing.

– Result: the finished product must necessarily possess these characteristics: high digestibility, fragrance, crunchy on the outside, soft on the inside, hint of ancient bread.

This and only this can be defined as the TRUE Roman Pinsa!