If you’re a pizza lover, chances are you’ve heard of pinsa — a dish that’s been making waves in the world of Italian cuisine. But what exactly is pinsa? Where did it originate, and what makes it so special? To uncover the secrets of this ancient Roman creation, we went behind the dough with Riccardo Manzella, the Head Chef of PennePazze, a beloved Italian eatery located in Nashville, Tennessee.
What is pinsa?
Pinsa is often described as a distant cousin of the traditional pizza, but it stands apart in taste, texture, and history. Unlike the round, dense crust of classic Neapolitan pizza, pinsa is oval-shaped with a light, airy texture. Its crust boasts a delicate crunch on the outside and a pillowy softness inside — perfect for topping with a variety of fresh ingredients.
The origins of pinsa
Pinsa dates back to Ancient Rome, making it one of the oldest forms of flatbread in Italian culinary history. The name “pinsa” is derived from the Latin word pinsere, which means “to stretch or press.” Ancient Romans used this technique to create a dough made from spelt, barley, and millet — grains readily available in the region. Today, modern recipes have evolved to incorporate wheat flour, rice flour, and soy flour for that signature fluffy-yet-crispy texture.
The dough process
To understand the artistry of pinsa, we joined Riccardo Manzella in his kitchen at PennePazze. Riccardo brings a passion for authenticity to every pinsa he serves, drawing inspiration from his Italian roots and using traditional techniques.
Riccardo explained their meticulous dough-making process: “The dough takes four to six days to prepare. We ferment our in-house, freshly made yeast for 24 hours before combining it with the rest of the ingredients. Afterward, the dough rests in the fridge for up to three to four days.”
Once the dough is ready, Riccardo revealed a unique step in their process: “Since the dough has a 93% hydration level, it makes it challenging to bake properly with toppings. We pre-bake all our dough to ensure a solid foundation for the final bake.” After pre-baking, the team adds their toppings and completes the baking process, creating the perfect pinsa every time.
For pizza shop owners looking to elevate their menu, pinsa offers a unique opportunity to stand out. Its light, airy texture and rich history make it a standout choice for customers seeking something beyond traditional pizza. While the process of making pinsa requires time and precision, Riccardo shows us that the end result is worth the effort.