Pinsa Romana: This is how the easily digestible pizza alternative succeeds

Pinsa Romana is similar to a regular pizza, but is said to be more digestible. We will explain to you what is behind the trend from Italy and how you can prepare Pinsa yourself.

For several years, a trend dish has spread from Italy that does not just look like pizza in the name: the pineapple. They are also called Pinsa Romana, because the Romans are said to have enjoyed eating pastries. But the recipe was forgotten until it was rediscovered in the last decade.

What makes the Pentecostal novel so popular? Above all, it is their dough that is said to be more digestible than pizza dough. It consists of a mixture of wheat, rice and soy or chickpea flour and Italian sourdough (“Lievito Madre“). The rice flour will loosen the dough, the soy flour will ensure good binding and proteins and the sourdough will make the pinsa romana easier to digest.

The long rising time also contributes to this: the dough for the Pentecost should rest for up to 72 hours or more. The ongoing fermentation processes not only make the dough very airy, but will also relieve the digestive tract of some of the work. However, there are still no systematic scientific comparative studies between the digestibility of Pentecost and pizza. More about this here: That is why many are tolerant no more bread.

In the following sections, you will learn how to bake and top Pinsa Romana even without Lievito Madre.

Pinsa Romana: The recipe for the special dough

Due to the long rising time, the dough for Pentecost becomes fluffy and easily digestible.
Due to the long rising time, the dough for Pentecost becomes fluffy and easily digestible.
(Photo: CC0 / Pixabay / Ajale)

For four pins you need:

  • 350 g flour type 405 or 550
  • 50 g wholemeal spelled flour
  • 75 g rice flour
  • 25 g chickpea flour or soyamel
  • 0.5 g fresh yeast or 0.2 g fresh yeast and 50 g Lievito Madre
  • about 300 ml of cold water
  • 1 tsp salt
  • 1 teaspoon olive oil

How to prepare the Pentecostal dough:

  1. Mix the flour together in a large bowl.
  2. Dissolve yeast and salt in each part of the water.
  3. Add yeast water, salt water, olive oil and possibly Lievito Madre to the flour mixture. Knead the ingredients for about ten minutes until you have a smooth dough. Add a little more water if necessary.
  4. Cover and let the dough rest for 30 minutes, kneading it briefly every ten minutes.
  5. Place the dough in a large closable container and refrigerate for 48 to 72 hours.
  6. On the day of baking, take the dough out of the fridge 2-3 hours before using it to get room temperature.
  7. Knead the dough briefly and divide it into four pieces of dough. Cover them with a kitchen towel and let them rise again for an hour.
  8. Preheat the oven to 240 degrees circulating air. A note: You have access to this for most dishes Preheat the oven thus saving energy. With Pentecost romana (just like with pizza or Tarte) preheating makes sense as it just needs to be fried for a short while but it needs to be good and crispy. The ovens of professional pizzerias reach much higher temperatures.
  9. Pull the dough pieces apart in an oval or round shape. Be careful not to break as few air bubbles as possible. The dough does not have to be as thin as pizza dough.
  10. Place the sticks on an oiled baking sheet and top them with the ingredients you want.
  11. Bake the sticks for about 10 to 15 minutes.

Tasty toppings for the Pentecost novel

You can top a pinsa romana just like a pizza to your liking.
You can top a pinsa romana just like a pizza to your liking.
(Photo: CC0 / Pixabay / petrovhey)

You can eat the pinsa alone or top it as a pizza, for example with:

Just remember that pinsa romana, like a pizza, is just short in the oven. This means that you should pre-cook vegetables or cut them very thin. It is also a good idea not to cover the pinsa too thick, as it can make them mushy (and harder to eat).


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