The Pinsa Romana
The product that is changing the Pizza business
Pinsa was invented by Corrado Di Marco — a pizza expert and the founder of the company bearing his name — in 2001, thanks to an intuition that was both the result of his long experience and his great passion for bread making.
Combining scientific research to his maternal grandfather’s teachings on ancient bread making techniques, Corrado managed to understand and improve dietary factors, as well as to create an exclusive and non-replicable product — a real revolution in the pizza business.
The flour mix used to prepare the Pinsa Romana (wheat, soy, rice, and sourdough), plus the high hydration level, and a totally different pizza making process compared to traditional pizza, make this product unique in terms of quality and digestibility.
A specific feature that makes Pinsa successful is precisely the use of rice flour, which is essential in the Pinsa making process, and yeast. Indeed, mother culture is “rediscovered” according to the Corrado’s family traditions, skilfully and professionally adjusted to modern technology.
That’s how the one and only flour mix to prepare the original Roman-style Pinsa is created.
The distinctive shape of a Pinsa is not round, but rather oval. Besides its visual characteristics, the product stands out for its digestibility due to several factors:
- Slow leavening (at least 24 hours)
- Highly hydrated dough (about 80%)
- Flour mix with fewer calories compared to the standard flour for Pizza
- Use of soy flour
- Use of sourdough
- No animal fats in the dough
- Low use of oil
Its crispness, digestibility, and fragrance make Pinsa absolutely different from any other product available on the market.
The end product also tastes crisp outside and soft inside.
Pinsa remains soft inside thanks to rice flour, which “fixes” the water present in the dough during baking.
Being very light, the Pinsa Romana is particularly suitable for special toppings that can perfectly match with this dough.
The preparation steps, including the dough making process, have to be strictly followed. This proves that making a good Pinsa Romana is a real science.
As already mentioned before, Pinsa making is different from traditional Pizza making.
All the preparation steps – creation of dough, forming of balls, stretching, and baking – are basically changed and improved.
This is when training steps in:
Classroom training courses and onsite (consulting) training courses are organised by the schools collaborating with the Di Marco company, to teach all the technical skills required for Pinsa making.
Training courses are held by the most experienced Pinsa makers to provide a comprehensive training experience.