The 3 pinsa flours: the art of the perfect mix

The success of pinsa romana is owed to the ability to satisfy the food trends of the last 20 years and the ability to adapt a traditional recipe loved all over the world to the tastes, needs and lifestyle of today's consumers. 

The flavour of pinsa is unique and unmistakable, and many recognise it thanks to its combination of crispiness and softness. Moreover, the lightness of pinsa is another element that distinguishes it from traditional pizza and, without compromising its taste or quality, makes it digestible and tasty. 

The success of pinsa has aroused much curiosity. Consumers and operators wondered (and, at least partially, still do) not so much about its origin, but rather about the ingredients that have determined its boundless success. 

It all starts with the flour and its quality. 

Assessing the quality of flour requires a detailed knowledge of the type and origin of the grain, as well as the transformation and refining (debranning) processes applied. The issues of flour strength and toughness must then be investigated, with particular emphasis on the former. Flour strength (W), in fact, is the flour's ability to absorb liquids during kneading, and is therefore a distinguishing feature of pinsa, which by definition is based on high-hydration doughs and long leavening, which determine digestibility and lightness.

The quality of the raw material is a success factor for any food product, but in this case it is not the only one. The distinguishing element of pinsa is the flour mix used in its preparation, which is also the main innovation, compared to its illustrious ancestor. The flour mix consists of wheat flour, soy flour, rice and sourdough, all creating a dough that is light and low in fat and sugar. 

Wheat flour is the main ingredient, supporting long rising times and giving the final product its characteristic flavour. It is rich in essential nutrients, including carbohydrates, protein, fibre, minerals and B vitamins, with carbohydrates obviously leading (85%), followed by protein (13%) and fat (2%). Wheat flour is obtained by milling soft wheat, is highly digestible and well tolerated by the body.

The only caution with wheat flour concerns the glycaemic index, which can rise rapidly and could be a risk factor for certain metabolic disorders. Nevertheless, this flour has beneficial properties for gut health due to the rich presence of fibre, which keeps the intestinal microbiota healthy.

Soy flour, extracted from the seeds of the plant of the same name, contributes to the flour mix of pinsa with its characteristic colour and crumbliness. Being gluten-free, it is ideal for those suffering from intolerance or for those looking for a light, low-protein, low-starch dough. In addition, soy flour is an excellent choice for those wishing to limit sugar absorption, as it has a lower glycaemic index than other flours. In the pinsa mix, soy flour is mixed with wheat, but in a lower percentage. 

To complete the flour mix in pinsa, we find rice flour. This flour has an interesting characteristic: it absorbs the water that would normally evaporate, and therefore provides softness inside the dough and crispness on the outside. It is the rice flour that gives pinsa that combination of softness and crunchiness that makes it unique. 

The mix of flours at the basis of pinsa romana is certainly not random, but the result of rigorous research and continuous experimentation. Moreover, its composition, which evolves together with the product, is a secret that we guard to guarantee a perfect balance, a replicable result and a product with strongly distinctive characteristics.