Pinsa

Pinsa is regarded as a unique cross between pizza and pita, distinguished by its rustic shape and a lighter layer of toppings. Originally from Italy, pinsa was developed as a more digestible and refined alternative to traditional pizza. Its origins are often traced back to antiquity, although modern variations have existed since 2001. In 2001 the Italian entrepreneur Corrado Di Marco registered the brand name „Pinsa Romana“ in order to establish pinsa as a delicate, premium option.

Dough made from special flours and long maturation

The dough consists of a special blend of rice and soy flour along with other flours, and undergoes a long maturation and a particular kneading technique. At least 72 hours of resting time and hand processing produce a dough that is crisp, fluffy and soft all at once, traditionally baked in a stone oven. Long fermentation and high hydration shape the texture; compared with conventional pizza doughs, only a minimal amount of yeast is used. The basic composition comprises:

• 400 g pizza flour
• 75 g rice flour
• 25 g chickpea or soy flour
• Water
• Fresh yeast
• Lievito Madre or wheat sourdough
• Olive oil
• Salt

Preparation and baking process

The dough should rest for at least 30–60 minutes at room temperature and then mature in the fridge for 24–72 hours, so that it develops its characteristic air pockets before baking. The oven is preheated to 250 °C, the shaped dough placed on a flour-dusted pizza peel and spread with sauce. Depending on the oven, the baking time is usually 5 to 6 minutes.

The variety of pinsa toppings

Pinsa offers a wide range of toppings:

• Pinsa Pomodori – fresh tomatoes and rocket
• Pinsa Salame Finocchio – tomatoes and spicy fennel salami
• Pinsa Verdure – grilled vegetables and rocket (vegetarian)
• Pinsa Gonzo – gorgonzola, pear and salsiccia
• Pinsa Crudo – cured ham and rocket
• Pinsa Mela – aubergine, goat’s cheese and cranberries
• Pinsa Contadino – salsiccia and rosemary potatoes
• Pinsa Bianco – a cream cheese base with various toppings

After baking, pinsa is traditionally topped with fresh ingredients such as figs, burrata, basil, pepper and olive oil; pesto or olive paste also refine the flavour. egora offers this variety with access to more than 100 curated top caterers in Berlin, bespoke menu suggestions within three hours and flexible adjustment even for last-minute changes.