Pinsa Vs Pizza — What’s The Difference?
You might be fondly familiar with pizza, but there is another type of dough that is recently been making a comeback — and its recipe has been around for nearly 2,000 years!
Pinsa vs Pizza, what is the difference? Pinsa is made from a mixture of wheat flour, soy flour, rice flour, and spelt flour. While regular pizza dough is usually made from a combination of all-purpose flour, yeast, sugar, and salt. But there is so much more than just the difference in ingredients.
Read below to learn more about pinsa, how it is different from pizza, its toppings, taste, texture, and more!
What Came First — Pinsa Or Pizza?
The history of pizza is as rich as mankind. There have been many iterations of this delicious dish and it has been around in some form or the other since early civilization.
Take pinsa, for example — this type of Roman bread has been a part of the human diet since the 1st century!
That’s right, pinsa was around long before pizza! However, it was not consumed in the same way.
Historians indicate that humans started to incorporate grain flour in their diet to combat the scarcity of resources, and this is partially what lead to the invention of pinsa!
Pinsa combines several different grains in its dough: wheat flour, spelt flour, soy flour, and rice flour. This gives the dough its signature crispiness and flavor!
Why does pinsa call for so many types of flour? Well, the reason again goes back to scarcity.
Since there wasn’t a lot of food to feed families or large groups of people, early civilizations relied on combining and recycling whatever was available to make dense and nutritious food — and among them, the humble pinsa.
Characteristics Of Pinsa
Here are some of the most noteworthy characteristics of pinsa!
Flavor
Pinsa has a very earthy and grainy flavor thanks to its multi-grain composition. This type of dough can give quite a lot of mature flavor notes, especially when compared to regular pizza dough.
The spelt flour in the dough adds a nutty and slightly tangy flavor while the soy and rice flour give the dough balanced earthy notes.
Since pinsa dough has a distinct flavor, pizzas made from this type of bread can provide a much more expressed flavor profile.
In fact, many people can even enjoy this bread with merely a simple drizzle of extra virgin olive oil, much like focaccia bread!
Whether it’s classic or non-conventional cheeses or exotic toppings, pinsa will provide an extremely balanced canvas that can host a range of flavor notes.
This means that the ingredients will work together and provide a more cohesive flavor that is arguably tastier than if you used regular pizza dough.
Texture
This is where pinsa earns its respect. Pinsa is unlike any other dough: it is crispy, tender, chewy, and just overall delicious!
Each type of flour used in pinsa plays an important role in the context of texture.
The wheat flour works to add mass and a chewy texture to the bread, while the rice flour adds crispiness to the dough as it bakes.
The soy flour and spelt flour both provide structure and chewiness too and deliver a superior mouthfeel compared to regular pizza dough.
Pinsa is also able to provide a wide range of textural characteristics depending on how it is baked and prepared.
For example, a lightly baked pinsa will have a more tender and chewy texture, while baking it for longer will give it a deeply caramelized texture with a crispy outside and a light fluffy interior.
Pinsa can also be prepared without yeast, giving it a classic flatbread texture.
This type of dough will have a much crispier exterior and a very lightly chewy texture. However, you will seldom find an unleavened pinsa, especially when the dough is used to make pizzas.
Another important aspect of pinsa is its high level of hydration, which adds to its fluffy and tender texture. Naturally, since pinsa contains multiple types of flour, the dough can take on slightly more water than regular pizza dough.
Uses
Pinsa is usually enjoyed on its own with either a great-tasting wine or just some cheese!
Even though this type of bread has been making a comeback in the form of pizza, it can also be used in the same way as focaccia. Just drizzle some fresh olive oil on it and enjoy its subtle flavor and delicious texture!
When used as pizza dough, pinsa is usually given an oblong shape. The word “pinsa” comes from the Latin word “Pinsere,” which translates to “spread-out” or “stretch.”
This leaf-like shape allows pizza makers to use toppings more evenly and, since the dough is soft and extremely pliable, you can also add textures to it by depressing the top surface with different objects.
For example, chopsticks can be used to make square indents over the surface, which when baked will give the bread an extremely appealing look and will create small pockets of crispy and chewy bread!
Differences From Pizza
Pinsa and pizza may seem (and sound) similar, but both of these types of bread have a few characteristics that set them apart.
Here is how regular pizza dough fares when compared to pinsa!
Flavor
Regular pizza dough is usually always leavened and is made with just all-purpose flour. Apart from the addition of sugar, pizza dough is largely bland and pizzerias use various ingredients to flavor the dough.
Ingredients like sugar, milk products, and even herbs can add a range of savory flavors to the dough.
But in most cases, regular pizza dough will have a plain flavor with just a bit of flavor from the crust, especially when it has a light egg wash.
Mainstream pizzerias go with a slightly sweeter and savory pizza dough that pairs extremely well with most savory toppings.
In comparison, pinsa doesn’t require an elaborate list of ingredients, apart from the required types of flour. Pinsa is usually made without the use of bread improvers, stabilizers, and enhancers.
Keep in mind that pinsa can also be prepared without yeast, but when used for pizzas, the dough will usually contain a type of yeast to lightly leaven it.
This type of dough is kept simple and instead offers earthy and grainy flavors that work with various flavorful toppings.
Texture
Pinsa is prized for its subtle variations and mouthfeel!
In the context of texture, pinsa is closer to a flatbread (even with the inclusion of yeast) as it will have an uneven surface after it has been baked.
This happens due to air pockets that form around the dough as it bakes — while you could remove these air pockets by poking holes, the inherent structure of the dough will still encourage bubbles around the corners.
Pinsa also has a much more pronounced exterior. It has distinct crispiness around the edge and a very lightly doughy and chewy center.
Regular pizza dough is much more straightforward.
Most pizza doughs are doughy with a lightly crispy exterior. The center section will almost invariably be tender and chewy, but the overall textural characteristics of this type of dough will also depend on how it is baked.
For example, most hand-tossed doughs will have a crispier outside with a lightly chewy texture while a Chicago-style deep-dish pizza will be considerably doughy and chewy!
Uses
The main difference between pinsa and regular pizza dough is that pinsa can also be used on its own, just like typical bread.
Comparatively, pizza dough is never enjoyed without toppings and will always require some form of topping or condiment to give it flavor.
Pinsa dough also takes much longer to proof, taking up to several days, unlike regular pizza dough which takes just about a few hours to a day of proofing.
Just as we mentioned above, most people can enjoy pinsa with a glass of fine wine or a drizzle of olive/nut oil. You can also pair pinsa with a range of different types of cheese!
But if you want to keep in line with how pinsa is being used today, then we recommend that you prepare it just like any regular pizza — with loads of toppings!
Pinsa may give you a product that is in between a Neapolitan pizza and a regular pizza dough.
Pinsa Vs Pizza — Comparison Chart
Now that we’ve learned all about pinsa and how it compares to pizza, here’s a chart to further break it down:
| Pinsa | Pizza | |
|---|---|---|
| Dough Type | Unleavened/leavened | Leavened |
| Flavor | Earthy, sweet, sour, and nutty; takes on different notes depending on level of caramelization | Bready flavor with usually sweet undertones |
| Made In | High-heat brick ovens, electric ovens (with pizza stone) | Electric ovens, brick ovens; optional use of pizza pan or stone |
| Texture | Crispy, airy, and soft in the middle; well-hydrated dough | Fluffy and airy with subtle crispy edges |
| Preparation Time | Proofing can take up to 3 days | Requires up to 24 hours to proof |
| Toppings | Olive oil, tomato sauce, any type of cheese, herbs, meat, and exotic toppings like goat cheese | Works well with mainstream toppings like cheese, meat, and sauces |
How To Make Classic Pinsa
Here is how you can make classic pinsa dough. This recipe will also highlight how this dough is different from regular pizza dough — and even most flatbreads!
Ingredients
- 2 ¾ cup wheat flour (type 405 or 550)
- ⅖ cup whole meal spelt flour
- ½ cup rice flour
- ¼ cup soy flour
- ⅙ tsp fresh yeast
- 1 ¼ cup cold water
- 1 tsp salt
- 1 tsp olive oil
Instructions
- For a delicious pinsa, you will need to allot at least 2–3 days before baking it.
- In a bowl, add all the flours and then mix well.
- Separately, dissolve the yeast in cold water and then add it to the flour mixture. The cold water will activate the yeast and will also aid in the development of gluten when it’s mixed with flour.
- Gently fold the yeast water into the flour and keep mixing until a dough starts to form. Add salt, and begin kneading with your hands for about 2–3 minutes.
- Add a drizzle of olive oil — you can also add a splash of water to make the dough even more pliable and soft, just like pizza dough.
- Although pinsa can take on more water, we recommend that you don’t go overboard or the dough might lose its elasticity and general structure.
- Knead the dough for 20–25 minutes by hand or via a dough mixer.
- Cover the dough with a kitchen towel and let it rest for 30 minutes.
- If you’re using a mixing machine, then we suggest setting the kneading time to 3–5 mixes every 10 minutes during the resting period.
- If you are kneading the dough by hand, then lightly knead it for 1–2 minutes after every 10 minutes.
- Once the dough is kneaded and rested, line the inside of a large container with olive oil and carefully lift the dough, and place it into the container. Put the container at the back of the fridge at 40°F for 48 hours.
- Make sure that the container is at least twice the size of the dough! The dough may double or triple in size, so leave the top of the container slightly ajar so that the dough can push through it if it expands.
- After the dough has rested in the fridge for 2–3 days, it’s time to bake it!
- First, dust some flour over a clean working surface and then carefully flip the container to release the dough. This step should be easy if the container was properly lubricated, as instructed in Step 8.
- Scrape off the remaining dough (if necessary) and let the dough rest at room temperature for about 2–3 hours.
- Gently lift the dough using both hands and fold it into itself once. Now divide the dough into 4 pieces. You can also use a knife to cut 4 equal pieces of dough.
- Stretch each piece into an oblong shape. You don’t have to be precise; any even oval or rectangular shape will work well.
- Rest the final shaped dough for about 1 hour before baking it. In the meantime, preheat the oven to 450°F.
- Now, you have two choices: either make plain pinsa bread and enjoy it on its own or with sides, or prepare a simple pizza by putting on some pizza sauce, herbs, and mozzarella over the dough.
- For the best results, use a pizza peel! Gently yank the prepared dough onto the peel and adjust its shape one last time if needed.
- Transfer the dough from the peel to the oven (over a pizza stone or on a lined baking sheet) and bake for 10–12 minutes, or until the dough is golden brown and the toppings are done.
- We recommend that you use a pizza stone for pinsa as it will give the dough its characteristic crust. Preheat it according to the manufacturer’s instructions.
- Remove from the oven immediately after the dough shows signs of doneness. Let the pinsa rest for 2–3 minutes, then cut using a knife, scissors, or pizza wheel. Enjoy!
Homemade Pinsa
Here is how you can make classic pinsa dough. This recipe will also highlight how this dough is different from regular pizza dough — and even most flatbreads!
Ingredients
- 2 ¾ cup wheat flour (type 405 or 550)
- ⅖ cup whole meal spelt flour
- ½ cup rice flour
- ¼ cup soy flour
- ⅙ tsp fresh yeast
- 1 ¼ cup cold water
- 1 tsp salt
- 1 tsp olive oil
Instructions
- For a delicious pinsa, you will need to allot at least 2–3 days before baking it.
- In a bowl, add all the flours and then mix well.
- Separately, dissolve the yeast in cold water and then add it to the flour mixture. The cold water will activate the yeast and will also aid in the development of gluten when it's mixed with flour.
- Gently fold the yeast water into the flour and keep mixing until a dough starts to form. Add salt, and begin kneading with your hands for about 2–3 minutes.
- Add a drizzle of olive oil — you can also add a splash of water to make the dough even more pliable and soft, just like pizza dough.
- Although pinsa can take on more water, we recommend that you don’t go overboard or the dough might lose its elasticity and general structure.
- Knead the dough for 20–25 minutes by hand or via a dough mixer.
- Cover the dough with a kitchen towel and let it rest for 30 minutes.
* If you’re using a mixing machine, then we suggest setting the kneading time to 3–5 mixes every 10 minutes during the resting period.
* If you are kneading the dough by hand, then lightly knead it for 1–2 minutes after every 10 minutes. - Once the dough is kneaded and rested, line the inside of a large container with olive oil and carefully lift the dough, and place it into the container. Put the container at the back of the fridge at 40°F for 48 hours.
* Make sure that the container is at least twice the size of the dough! The dough may double or triple in size, so leave the top of the container slightly ajar so that the dough can push through it if it expands. - After the dough has rested in the fridge for 2–3 days, it’s time to bake it!
- First, dust some flour over a clean working surface and then carefully flip the container to release the dough. This step should be easy if the container was properly lubricated, as instructed in Step 8.
- Scrape off the remaining dough (if necessary) and let the dough rest at room temperature for about 2–3 hours.
- Gently lift the dough using both hands and fold it into itself once. Now divide the dough into 4 pieces. You can also use a knife to cut 4 equal pieces of dough.
- Stretch each piece into an oblong shape. You don’t have to be precise; any even oval or rectangular shape will work well.
- Rest the final shaped dough for about 1 hour before baking it. In the meantime, preheat the oven to 450°F.
- Now, you have two choices: either make plain pinsa bread and enjoy it on its own or with sides, or prepare a simple pizza by putting on some pizza sauce, herbs, and mozzarella over the dough.
- For the best results, use a pizza peel! Gently yank the prepared dough onto the peel and adjust its shape one last time if needed.
- Transfer the dough from the peel to the oven (over a pizza stone or on a lined baking sheet) and bake for 10–12 minutes, or until the dough is golden brown and the toppings are done.
- We recommend that you use a pizza stone for pinsa as it will give the dough its characteristic crust. Preheat it according to the manufacturer's instructions.
- Remove from the oven immediately after the dough shows signs of doneness. Let the pinsa rest for 2–3 minutes, then cut using a knife, scissors, or pizza wheel. Enjoy!
Related Questions
Pinsa has seen a comeback in the mainstream market and many people are touting it as the new best thing in the world of pizza!
Now that you know all about pinsa and how it compares to regular pizzas, here are some related questions.
How long can you store pinsa in the fridge?
Pinsa requires longer proofing than regular dough. You will usually need to store the dough in the fridge for about 2–3 days so that it can get airy and soft over time.
You can store the dough for a maximum of 120 hours (5 days) in the fridge at 40°F, but we recommend that you check the dough for signs of spoilage before consuming it. For the best results, consume it within 3 days.
Is pinsa healthier than pizza dough?
One of the big selling points of pinsa has been its nutritional profile. Since this dough contains a combination of healthy grains and is usually paired with simple yet flavorful ingredients, it can be a more nutritious option than regular pizzas.
Some people believe pinsa to be easier on the stomach too. While pinsa also contains gluten, this type of dough will generally be easier to digest thanks to its overall preparation method and fiber content.
hi,
can you please help me with metric amounts of the cups here of the recipe? thank you!