THE UK’S FIRST CERTIFIED PINSERIA
We like to think of Pinsa as The Godfather of pizza.
We are the ONLY restaurant in the whole of the UK, and one of 162 restaurants around the world, with a qualification (#154) to make authentic Pinsa dough.
Read more about its origin, how it’s made, and why it’s a healthier option to pizza!
The Story of Pinsa
Pinsa Romana is a hand-pressed type of bread / pizza, it is based on an ancient recipe that traces its heritage to over two thousand years ago. Pinsa was originally baked by the rural population living just outside of ancient Rome.
They used to cook a kind of “Foccace” or “Schiacciatine” by grinding organic cereals such as millet, barley and spelt, seasoning it and flavouring it with herbs.
The word PINSA comes from the Latin word ‘PINSERE” which means to stretch or spread.
The Making of Pinsa
The Modern Pinsa Romana recipe has evolved over the centuries and its now made with use of rice, soya and whey flour. The unique ingredients and the complex process of making the dough result in a light and airier, like a cloud dough – crispy on the outside and soft inside.
The dough is made with 80% water, very little salt, and a sourdough starter. It is left to leaven for 48–72 hours. Due to its high water content, Pinsa dough is not rolled or spun like a traditional pizza.
Instead, it’s simply pressed flat by the chef’s fingers before baking on a lower temperature allowing all gluten to break down.
Pinsa Vs Pizza
The most obvious difference is is the unique oval shape of Pinsa Romana. However there are many more that go beyond this.
The dough uses combination of flours, creation of the dough is highly controlled and monitored including many temperature checks at various stages of the process to achieve the right results. That result in a fuller flavour with hint of an ancient bread, unlike anything else.
During the maturation process complex sugars, proteins and starches brake down into simple sugars and amino acids making Pinsa easy to digest. Simple, organic ingredients and lower cooking temperature also makes Pinsa lower in calories and fat and a high water ratio helps the food naturally pass through the digestive system faster.
It is a great, tasty treat for those who are looking to eat natural and healthy food.
- easily digestible
- 67% less gluten than regular pizza
- organic grains replacing heavy fats
- no sugar added
- 100% less cholesterol vs pizza
- much lower in calories