Pinsa Romana is a culinary product similar to traditional Pizza for its use and consumption but different for the making techniques. Pinsa differs from Pizza in many features, not only the story. These are the important differencesHere is a list of the main different features that distinguish Pinsa:

The Oval or rectangular shape;

The higher hydration of the dough makes Pinsa more digestible;

The water used for the dough is always cold water;

The dough contains less carbohydrates and fats;

The recipe is a blend of wheat, rice, soy flour and dried mother dough.

Pinsa Romana flour is made by: wheat flour type Soy,

Wheat: it helps the dough fixing and gives crunchiness;

Rice, it holds water when cooking and gives lightness dried;

Mater dough, it gives digestibility and helps leavening and maturation process.

This specific difference makes Pinsa more fragrant and crunchy thanks to the less flour used that also reduce the quantity of carbohydrates, calories and fats and makes the final result more digestible.The flour used is a strong one that can absorb high amount of water giving soft and well hydrated doughs.