In a hurry? Let us get straight to the essentials.
At first glance, pinsa and pizza may seem similar, but they differ in far more than shape or name.
Pizza is an icon of Italian culture and needs no introduction. Pinsa is its more modern, gourmet cousin. This light, delicious baked speciality is particularly associated with Rome and is becoming increasingly popular across Italy and beyond.
Although often confused with pizza, pinsa has distinct features that make it a lighter, crispier alternative.
In this article, you’ll discover how pizza and pinsa differ in history, ingredients, preparation and toppings.
Pinsa vs Pizza: the origins
Pizza needs little introduction: it is one of Italy’s most iconic dishes. According to tradition, it originated in Naples during a visit by Queen Margherita of Savoy.
Pizza’s history is well documented, while pinsa’s origins are less certain. It is thought to have begun as a crisp flatbread baked on stone by Roman farmers. Its name is believed to come from the Latin verb pinsere, meaning “to press” or “to stretch”, which reflects its distinctive shape.
What is certain is that pinsa is deeply rooted in Rome’s culinary tradition and is still widely found in bakeries, often served with classic toppings such as mortadella.
Even without a fully documented history, pinsa has won people over with its distinctive flavour and texture.
The key differences between pizza and pinsa?
Now that we’ve looked at pinsa’s possible origins, let’s explore what distinguishes it from pizza. It’s not just the shape. The differences lie in the ingredients, dough and preparation method.
Ingredients and dough
The most immediate difference is the dough.
Traditional pizza is made with soft wheat flour (type “00”), water, yeast, salt and extra virgin olive oil. After around 24 hours of rising, the result is a soft, well-leavened base ready to be stretched and topped.
Roman-style pinsa, by contrast, is made from a blend of three flour types: wheat, rice and soya, each chosen for a specific purpose. Wheat produces a well-leavened, protein-rich dough. Rice helps retain moisture and creates a softer texture. Soya adds crispness without the use of animal fat. The dough includes sourdough starter, extra-virgin olive oil, salt and a high percentage of water.
Preparation: Pinsa vs Pizza
The preparation method is different.
After about 24-hour rising, pizza dough is stretched, topped and baked at a high temperature for a few minutes. Once its 24-hour maturation is complete, pinsa dough is shaped into its oval shape. That shape is not just aesthetic; it affects the result. Unlike round pizza, it helps moisture escape during cooking, creating a base that is airy, crisp outside and soft inside.
Toppings and recipes
Pizza is perfect for sharing, whether for a quick lunch or an easy dinner. With its long tradition, pizza often features familiar toppings, especially classic combinations such as tomato and mozzarella.
If you want to bring something different to the table, pinsa is an excellent choice. Its unique qualities make it an ideal base for all kinds of recipes: traditional, modern, savoury or sweet. It works wonderfully with vegetarian and vegan toppings. If one word defines pinsa, it’s versatility. Here are a few simple, delicious recipes to show just how versatile it can be.
- Pinsa with ricotta, primo sale and glazed Polignano carrots is a vegetarian recipe that combines simple ingredients with refined flavour. Spread ricotta over the base, add the glazed carrots and primo sale, and bake for 5 minutes.
- Pinsa with stracciatella, spicy anchovies and yellow cherry tomatoes is ideal for a quick, fresh aperitif. Drizzle the base with a little olive oil and bake it for a few minutes. Then add the stracciatella, anchovies and tomatoes raw, and it’s ready to serve.
- For a quick sweet option, try pinsa with hazelnut cream, strawberries and coconut flakes. Bake the base for a few minutes, then spread over the hazelnut cream and finish with strawberries and coconut flakes. It’s sure to be a crowd-pleaser.
Is pinsa lighter than pizza?
Beyond the ingredients and preparation, what other differences are there between pizza and pinsa? Dough lightness. And this is not just subjective. Pinsa really is lighter and easier to digest, for several reasons:
- Its high-water content, around 80%, makes the dough softer and less dense.
- The sourdough starter, combined with at least 24-hour rising, creates a well-aerated dough that is easier to digest.
- Unlike pizza, which uses only wheat flour, pinsa combines wheat, rice and soya flour to create a dough that is crisp outside, soft inside, and free from animal fat.
These features make pinsa an ideal alternative for anyone who wants something different from pizza without giving up flavour.
Pinsa, focaccia and scrocchiarella: what sets them apart
Is it pinsa or pinza? Wasn’t it pinsa or pizza? And how does pinsa differ from focaccia? These are among the most common questions. What we know for certain is that pinsa is unique in flavour and texture.
Although they may appear similar, pinsa, focaccia and scrocchiarella are different baked products. Let’s take a look at some of the features that set them apart.
The main difference between pinsa and focaccia lies in the dough. Traditional Ligurian focaccia is made with wheat flour and has a shorter rising time, usually between 6 and 12 hours. The result is a rustic base that is soft but compact.
Scrocchiarella is a traditional Roman baked product made with wheat flour, a high-water content and a long rising process. Other than the flour, what is the difference? The cooking method. A clearer comparison is between pinsa and tray-baked pizza. Scrocchiarella is a thin, crispy tray-baked pizza. Its name comes from the crunch it makes when broken.
