Pizza vs Pinsa, What’s The Difference?

Pinsa may be new to many but the unique recipe has been around for centuries.

We’ve all tried pizza in many forms. From deep-dish Chicago style to thin-crust Neapolitan pizza, the options are endless. However, it seems pinsa is finally having its moment in the spotlight. Pizza's cousin, the pinsa is described as ‘a cloud-like pizza’ that has crispy textures on the outside and a super soft and scrumptious inside. It’s light, has exceptionally airy and bubbly crusts. Pinsa Romana is a terrifically tasty version of pizza that all pizza lovers MUST try!

What’s The Difference Between Pinsa And Pizza

The first difference between Pinsa and Pizza is the shape. Pinsa has a unique oval shape rather than a circle or square that pizzas often come in. However, there are many more differences between Pinsa and Pizza beyond looks. 

Pinsa dough is made from a combination of soy, rice, and wheat flour which makes Roman Pinsa a much healthier alternative to traditional pizza. Traditional pizza is made with 00 flour, making it heavier and harder to digest. The dough production process also differs from your usual pizza as it’s fermented for up to 72 hours and baked at a lower temperature. This ensures the dough is highly hydrated as it contains up to 80% water. This gives the pinsa a number of health benefits. 

Due the higher water content, pinsa dough is not rolled out or spun in the air like traditional pizza dough. Instead, it’s simply pressed flat by the chef’s fingers into an oval shape. The name pinsa comes from the Latin “pinsère” which means to stretch, press down, and extend.

Is Pinsa The Healthier Pizza Alternative? 

Yes! Pinsa is more easily and naturally digestible.

Pinsa is easier to digest due to the highly hydrated dough which helps the food naturally pass through the digestive system faster. 

This occurs during the maturation period when the complex sugars and proteins break down into simple sugars and amino acids. The dough's 72-hour fermentation process also aids to break down starches making pinsa naturally easier for the body to process. 

The simplicity and healthiness of the ingredients alongside the cold cooking method makes pinsa a more low calorie, low carb, and low-fat alternative to traditional pizza.  Pinsa Romana has less starch, fewer glutens, less cholesterol, less sugar, and fewer fats. The dough is also made using all-natural olive oil and contains no added shortenings, additives, or preservatives throughout the recipe. 

The pinsa is, therefore, a great tasty treat for those looking to satisfy a pizza craving or anyone who eats a natural and healthy food diet. 

Try Pinsa Romana Today

Come dine at Toronto’s first and only certified Pinsaria for a delicious and healthy alternative to the usual pizza. Proudly in Toronto’s Junction neighborhood. We offer a number of mouthwatering Roman Pinsas made entirely from premium Italian ingredients. Check them out on our food menu here.