Pinsa

Do you know Pinsa? I didn't know that before.

The Pinsa goes back to an idea by the Italian entrepreneur Corrado Di Marco, who registered the brand name Pinsa romana in 2001. As early as 1981, Di Marco introduced the sheet dough, which was later called Pinsa, into its product range for the first time. As a marketing strategy, as Di Marco later admitted, the Pinsa's non-existent historical connection to Ancient Rome was circulated in order to better sell the product.

The name Pinsa is a connection to the Latin pinsere (to crush). In addition, when developing the name, a similarity to the terms pizza and pita was desired. With the success of the product, the invented Roman past of the Pinsa was also taken over and spread unchecked by the media.

The dough usually consists of different types of flour (wheat, soy and rice), sourdough and yeast as well as salt, if necessary oil and cold water. The dough is rich in voids before baking, making it light and crispy on the outside and soft on the inside. The sourdough is intended to ensure digestibility and is usually baked without toppings and only then topped. The pinsa is often topped without tomato sauce, just with oil and salt, and sometimes with other ingredients such as tomatoes, salami, cheese or vegetables. The Pinsa dough can be stored longer than pizza dough made from pure wheat flour without becoming sour.

I definitely had to try this - it tastes delicious!Meer informatie