Idea Zone: Pinsa is Revolutionary in Flavor, Texture and Shape

Corrado di Marco developed the perfect blend of GMO-free flours to create a product that’s crisp on the outside, moist on the inside and low in gluten.




 

Pinsa is a revolutionary new product in flavor, texture and shape. Inspired by an ancient Roman flatbread cooked on hot ashes, pinsa resembles Roman pizza a taglio but isn’t exactly that. The unique blend of wheat, rice, soy and sourdough combined with a long fermentation process yields a light, digestible product that’s extremely versatile in toppings and restaurant concepts. 

Pinsa flour, as we know it today, officially appeared on the market in 2001 after nearly a decade of development by Corrado di Marco. Di Marco was determined to create a product that was healthy for consumers while still delivering a rich flavor profile that’s enjoyable to eat. Di Marco put years of research and development into the perfect blend of GMO-free flours that would create a product that’s crisp on the outside, moist on the inside, airy and low in gluten. 

Pinsa can be made fast because prep work can be done entirely in advance. Just mix with yeast, salt, olive oil and water and let it rest 48-72 hours. After the 72-hour dough is balled, it is proofed and stretched out into an oval shape in rice flour. “The rice flour acts as a seal, which caramelizes on the outside and keeps the moisture on the inside,” says Carlo Pedone, president of Pinsa Romana America. Di Marco flour recommends par-baking all pinsa dough in advance to maximize flavors. Pinsa crust can be kept in refrigeration for up to six days and also can be stored in the freezer for months. 

Another great feature of pinsa is its extreme versatility. “Five-star restaurant chefs are introducing them to menus,” says Pedone. “But it can also work well in a fast-casual concept or in a deli display window.”

Pinsa can be topped with a variety of ingredients either sweet or savory to make an elegant display of color and flavor. Toppings like mortadella and stracciatella or orange slices and dark chocolate are just a few of the endless combinations available to those selling pinsa in their stores. Once the client selects their pinsa of choice, it’s cooked in the oven and ready to serve on the spot. 

Join the many others who are opening pinsarias around the U.S. To find out more about pinsa and how to make it at your location, call Carlo at (414) 301-4245 or visit their website pinsaromana.us.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Chef's Corner: Leah Scurto - Rosemary Sicilian Grandma Pie

Chef Leah Scurto shares the secret to her victory at the 2018 West Coast U.S. Pizza Cup with the Rosemary Sicilian Grandma Pie.

Pizza Without Borders: Italy’s Polyamorous Affair With Specialty Flour

Pizza makers try to find a way to make themselves unique in the market

Recipe of the Month—Khachapuri Stuffed Bread With Mozzarella, Feta Cheese and Baked Egg

This overseas treat can wow your customers, featuring Saputo Premium Gold Mozzarella

SmartMarket: MPP Marketing takes a fresh look at sustainability for pizzeria printing services

Paper to Trees: Marketing with Integrity

Make the most of your meats

Chefs and operators weigh in on the most in-demand Italian meats of the moment.

SmartMarket: Operators Turn Heads With Signature Menu Items from Caputo

Leading industry cheese manufacturer Caputo Cheese in Melrose Park, IL, offers custom cheese solutions to inspire innovation.

How gift cards can help your store give the gift of pizza—and make a little money in the process

Gift cards provide a plethora of marketing opportunities, especially around the bustling holiday season.

Celebrate National Pizza Month with this art from our readers

For National Pizza Month, we here at PMQ wanted to engage our readers’ creativity, and what better way to do so than letting them create our National Pizza Month cover art?

Chicago is my kind of town

PMQ's managing editor expounds upon his experiences with Chicago-style pizza and what you can look forward to in the October issue of PMQ Pizza Magazine.

Keep your thin crust from becoming tough and chewy

The Dough Doctor offers a few tips on how to keep your crust crisp.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags