Romana Pinsa Line Corrado Di Marco created the first Pinsa Romana in 2001 using a combination of wheat, soy, and rice flour. It produces a special product with a crunchy crust and soft interior that has a taste of old bread and is extremely digestible.
Pinsas are they healthier than pizza?
The distinctive oval form is the primary distinction between Pinsa and Pizza. Beyond aesthetics, though, Pinsa and Pizza differ in a number of ways.
Roman Pinsa is a significantly healthier option for pizza because the dough is produced from a mixture of soy, rice, and wheat flour. Pizza made with this dough is made differently from regular pizza since it ferments for up to 72 hours and is baked at a lower temperature. As the dough includes up to 80% water, this guarantees that it is highly hydrated, which has a variety of wonderful health benefits!
Describe Pinsa dough.
Roman artisan baking and cookery has used pinsa, a hand-pressed pizza dough, for more than a century. The word “pinsere,” which in Latin means “push the dough by hand,” is where the name pinsa originates. You may have heard of pinza, but just to be clear, pinsa and pinza are the same thing; the spellings vary depending on the context.
Pinsa is gluten-free.
Pinsa is the result of more than a century of artisan baking talent, inventiveness, and experience in Rome.
The Latin word pinsa, which means to push the dough with one’s hands, is pinsere. It has the authentic, old-world flavor of freshly baked pizza in the traditional oval shape, and it is as light as a cloud of pizza. Both the toppings and the crust are unusual and special about this special pizza dough known as PINSA.
Pinsa’s history begins in the Roman Empire. The ancient priests used to present it to the gods since it was thought to be so excellent. Peasants in the Roman countryside used to knead grains, salt, and herbs to form a “low and oval cake roasted on hot embers,” according to the poet Virgil in his Aeneid. That cake was simple to stomach, and according to Virgil, the Trojan hero Aeneas bit into it as soon as he set foot on the Lazio coast.
Today, we would like to introduce you to this exquisite regional product, which combines traditional wisdom with today’s demand for high-quality cuisine. It has a soft interior and a crispy exterior.
Amazingly easy to digest is pinsa! Pinsa is a work of art and a revolution in the pizza industry; the dough is made of NON-GMO wheat, rice, and soy flour. Pinsa has won numerous international pizza competitions for its amazing taste, texture, and presentation, but it has also changed the game for many of our current clients due to its wealth of delectable qualities and nutritional advantages. Knowing that it will soon establish itself as a mainstay in the North American market also excites us.
Due to a number of variables, including our 72-hour cold fermentation process that breaks down the starches and glutens, the 80–90% hydration, our special sour dough starter, and the superior non–GMO grains milled in Italy to our exact requirements, Pinsa is easily digestible. Our special cold dough-working technique, which is based on research into the ideal temperatures for each work-phase, produces the right “maturation. The dough’s complex carbohydrates and proteins break down into simple sugars and amino acids as it ages. That means the food is softened into its original state and delivered to our stomach, where it is quickly and easily digested, resulting in a pleasant and gratifying digestive process.
Pinsa is more healthy, digestible, low-calorie, and lower-fat than traditional pizza because of the exceptionally high quality of our flour, our special cold working technique, the high hydration, and our well monitored 72-hour cold fermentation process. Pinsa is a cutting-edge food product that precisely satisfies the growing need for high-quality, delectable, and healthful food both now and in the future.
It is crispy on the outside and much softer and lighter within because to the NON GMO rice flour and soy flour mix. Since no one had ever used rice flour in a pizza-like dough, its ability to absorb water and be easily digested is a true revolution. The superior rice flour used in Pinsa allows the digestible dough to have fewer calories and fats than any other regular pizza since there is a higher proportion of water in the dough, which leads to a lower amount of wheat flour and, consequently, fewer carbohydrates. Vitamins A, B, and C are added with our natural soy flour. Additionally, it is gluten-free, high in calcium, phosphorus, iron, potassium, and magnesium, and lowers blood cholesterol.
Pinsa is one of the most delectable and easily digested pizzas available today because to these distinctive characteristics. The ideal combination of flavors and ingredients creates a distinctive pizza base that both pizza lovers and health-conscious consumers adore.
Pinsa par-bakes are imported, wholesaled, and distributed in the USA by Original Pinsaria LLC. Our company focuses on giving customers exceptional experiences. Our constant attention is on the quality of both our procedure and our goods. We pay attention to and manage every step of the manufacturing and import processes.
Sales of Pinsa par-bakes have increased significantly over the past ten years and have continued a solid increasing trend. Original Pinsaria wants to enter the North American market first with its importation of premium par-bakes. Pinsa bases are hand stretched, par-baked, flash-frozen, and prepared for shipping. Restaurant owners have discovered the tremendous financial benefits of offering delectable Pinsas that are easy to prepare and take little labor. Due to the amazing taste and constant quality, they have seen a considerable growth in sales.
What is the purpose of white rice flour?
White rice flour has a naturally low fat content, high carbohydrate content, and no gluten. It can be used to thicken sauces, coat fish and other proteins, bake cakes, pastries, dumplings, and bread, among other things. The creation of various Asian noodles, a cornerstone of Eastern cuisine, is also highly well-liked. Check out our recipe section’s broad range of dishes made using white rice flour.
This gluten-free food was handled only in our special gluten-free facility, and it underwent an ELISA Gluten Assay test in our quality control lab to ensure its integrity.
On our slowly rotating quartz-stone mills, we make our stone-ground flours and meals the old-fashioned way. This time-tested method maintains moderate temperatures, preserving the grains’ inherent flavor and nutritious composition.
What is appropriate to refer to “A traditional Roman recipe from the time of the Ancient Roman Empire has been updated with contemporary ingredients and cooking methods to create modern Roman Pinsa.
The original recipe was developed by rural communities living just outside the walls of Rome who produced a dish called “focacce or “schiacciatine by grinding grains of cereal (millet, barley, and spelt) and cooking it with salt and herbs.
The Latin root of the term “pinsa” “Pinsere, which means to spread or stretch. Over the ages, the traditional recipe has been modified numerous times, up to the present.
- The Oval Form
- The Frequency (Soft on the inside and crunchy outside)
- The Ease of Ingestion (get by several leavening-maturation techniques)
- The one and only authentic mixture of flour includes dried mother yeast, wheat flour, rice flour, and soy flour.
- There’s a smell (due to maturation process and mother yeast usage)
The idea and creation behind Pinsa sprang from the expertise and intense enthusiasm for bread-making techniques of the company’s namesake, Corrado Di Marco, a specialist pizza chef who developed a brand-new and ground-breaking product that revolutionized the pizza industry.
Mr. Di Marco was able to create a distinctive and one-of-a-kind product because of the knowledge his maternal grandpa passed down about old bread-making methods and scientific research.
In 2017, the consumption of Pinsa began to rise exponentially. Today, there are more than 5000 Pinserie around the world, and thousands of customers are aware of the features and unique characteristics this product has.
The following is a list of the key characteristics that set Pinsa apart:
- the rectangular or oval form
- Pinsa is easier to digest due to the dough’s increased moisture.
- Cold water is always utilized to make the dough.
- Less fats and carbohydrates are present in the dough.
- Wheat, rice, soy flour, and dried mother dough are all combined in the recipe.
- Wheat: Type 0 wheat flour
- Soy: It aids in dough preparation and adds crunch.
- When cooking, rice holds water and adds lightness.
- Dried mater dough aids in leavening and maturing as well as providing digestibility.
Maturation is a crucial process that takes place at a specified time and is inversely related to “flour strength.”
There are weaker flours (3-5 hours of maturation) and stronger flours (up to 48 hours), respectively, available on the market.
Little: The leavening process is laboriously carried out in the refrigerator and might take anywhere between 24 and 120 hours to complete.
When flour and cold water are combined, the percentage of water in pinsa reaches 80% (hydration), but in pizza, it is between 50% and 60%.
This particular variation makes Pinsa more flavorful and crunchy since less flour is used, which also decreases the amount of carbohydrates, calories, and fats and improves the end product’s digestibility.
The flour that is utilized is robust and can hold a lot of water, resulting in dough that is soft and well hydrated.
It’s a dream come true to be able to sample amazing meals on Pinsa. On this product, a variety of flavors—from salty to sweet, from bitter to sour—can be blended.
The end product and the service you provide to your customers are both of higher quality.
Some queries and enquires from the experts:
What does “Double Zero Mean?
Wheat flours are divided into different categories in America and many other nations according on how much protein they contain. The classification is carried out a little differently in Italy and a few other European nations; it is based on how finely ground the flour is and how much of the germ and bran have been removed.
Italian grades are divided into 2, 1, 0, and 00. Since Type 2 has the coarsest grinding, it contains the most germ and bran. The grind gets finer and more bran and germ are eliminated as you travel down the system. The most refined flour is double zero, often known as doppio zero or 00 flour. Its silky soft texture is reminiscent of baby powder.
One of the most widely available brands in America, Caputo type 00, is sometimes regarded as the industry benchmark. Many chefs all around the world use it, especially those in Naples, where pizza is thought to have been invented. It is intended for household ovens with temperatures between 450 and 500F. If you have a higher-temperature oven, you might want to try their Pizzeria flour, which is made for 700F or higher ovens.
Is Double Zero Flour High in Protein?
Things start to become a little hazy at this point. Depending on the wheat variety, 00 flour’s protein level can change. You may usually find the term “soft wheat” or “hard wheat” on packets of 00 flour. American consumers can typically get soft wheat flours derived from durum wheat. They can have anywhere between 11.5% and 12.5% protein, depending on the brand.
Durum wheat has a high protein content and produces extremely potent gluten. This gluten is less elastic than that found in other types of wheat, though. As a result, the baked food you receive won’t have the prolonged chew you would get from a more elastic gluten, but it will still have a solid structure and bite to it.
How Is it Different from All-Purpose Flour?
Although American all-purpose flour and British plain flour both have about the same amount of protein as 00 flour, you’ll typically notice some variances in the completed baked good’s texture. Hard and soft wheat, frequently durum and red wheat, are combined to create all-purpose flour. This enables the manufacturer to obtain a blend with a certain protein content that results in more elastic gluten. This implies that an all-purpose flour pizza crust will be chewier.
Can You Substitute All-Purpose for 00 Flour?
Yes, you can, is the clear-cut response. When 00 flour is called for in a recipe, all-purpose flour is frequently called for as a replacement. There shouldn’t be any issues utilizing it in your preferred homemade cake, but the all-purpose will have a little chewier texture.
Taste of Home
Though 00 flour could be a little more difficult to locate, you should be able to acquire some at a reputable Italian grocery store. But expect to pay a little bit extra in the end. Does it merit it? Making your own pizza crust is well worth the cost.
Pinsa Margherita: what is it?
The traditional pizza we know today has its origins in an ancient Italian meal called pinsa romana. Pinsa romana flour, a combination of wheat flour type 0, soy flour, rice flour, and dried mater dough, is the main component.
Pinsa dough may be frozen, right?
massive oval Shipping is free on the pre-baked Pinsa Romana Crust, Classic (Size 12 x 98.40 Oz.). Pre-baked Roman pizza crust can be frozen and has a shelf life of 10 days in the refrigerator.