Pinsa Romana: What Is Pinsa and How Do You Cut It?
Pinsa is often called pizza's lighter sister. It's oval, crispy on the outside, soft and airy inside, and in Germany you'll find it in more and more restaurants and supermarket fridges. But what exactly is pinsa, and how do you cut it without the toppings sliding?
What is pinsa?
Pinsa (more precisely: pinsa romana) comes from Rome. The name derives from the Latin word pinsere, meaning roughly “to press” or “to crush”, because the dough is pressed into shape with the fingers rather than rolled out. Today's pinsa is a modern invention: its typical flour blend was developed in Rome in the early 2000s.
How it differs from pizza
- Flour: pinsa dough is usually a blend of wheat, rice and soy flour. Classic pizza is made with wheat flour only.
- Water: pinsa dough contains much more water, which makes it lighter and airier.
- Fermentation: the dough often matures for 48 to 72 hours. That's why many people find pinsa easier to digest.
- Shape: pinsa is oval and thicker than a Neapolitan pizza.
How do you cut pinsa?
That's the tricky part: the crust is crispy outside but soft and airy inside. A pizza wheel squashes the pinsa and pushes the toppings ahead of it. A knife tears the dough.
That's why in Roman pinserie, pinsa is usually cut with scissors. Here's how:
- Let the pinsa rest for 1 minute after baking.
- Place it on a board or directly on the plate.
- Cut it into 4 to 6 strips across the long side. The lower blade slides under the crust, the upper blade cuts through the toppings.
- If you like, halve each strip again for sharing or as an aperitivo.
Tips for store-bought pinsa
Par-baked pinsa bases from the supermarket are a quick solution. Top them sparingly, bake at a high temperature (around 250 °C) directly on the oven rack or a pizza stone, and add fresh ingredients like rocket, burrata or prosciutto only after baking. That way the base stays crispy.
Our tool for the job
The CILITTI pizza scissors made of stainless steel cut pinsa, pizza, focaccia and flatbread cleanly without moving the toppings. To see how they compare with a wheel, read Pizza Scissors or Pizza Wheel – Which Is Better?
Frequently asked questions
Is pinsa healthier than pizza?
Pinsa isn't automatically healthier – it depends on the toppings. Many people do find it lighter and easier to digest thanks to the long fermentation.
Can you cut pinsa with a pizza wheel?
Yes, but the airy dough gets squashed and the toppings slide easily. With scissors, the pinsa keeps its shape.
Where does the name pinsa come from?
From the Latin pinsere – to press or crush. The dough is pressed by hand into its oval shape.